Brides editor in chief Millie Martini Bratten gathered a quintet of beaming brides-to-be—all local TV news anchors and reporters—and approximately 175 guests at G. Page Wholesale Flowers warehouse in Chelsea's flower district for the magazine's Celebrate Flowers event to promote its summer issue. Peter Callahan of Callahan Catering created floral-inspired foods to match the flower-themed event.
Caterwaiters in Brides-branded T-shirts passed tuna tartare in plantain cones with wasabi caviar in calla lily blooms from three-tiered Lucite trays; cucumber, mango and watermelon radishes in the shapes of flowers on clear trays studded with green flowers along the edges and flower-shaped tea sandwiches on popsicle sticks. Callahan went one step further with the flower theme by serving a few bites with edible flowers from Chef's Garden, like sauteed shrimp with thyme and nutmeg in small herb pastry pots decorated with marigolds and nasturtiums filled with herb chevre with dill garnish. Edible flower company Meadowsweets provided scented, crystallized geraniums for Callahan's cosmo sorbet cones.
—Suzanne Ito
Caterwaiters in Brides-branded T-shirts passed tuna tartare in plantain cones with wasabi caviar in calla lily blooms from three-tiered Lucite trays; cucumber, mango and watermelon radishes in the shapes of flowers on clear trays studded with green flowers along the edges and flower-shaped tea sandwiches on popsicle sticks. Callahan went one step further with the flower theme by serving a few bites with edible flowers from Chef's Garden, like sauteed shrimp with thyme and nutmeg in small herb pastry pots decorated with marigolds and nasturtiums filled with herb chevre with dill garnish. Edible flower company Meadowsweets provided scented, crystallized geraniums for Callahan's cosmo sorbet cones.
—Suzanne Ito
At Brides magazine's Celebrate Flowers event to promote its summer issue at the G. Page Wholesale Flowers, Callahan Catering placed tuna tartare in plantain cones with wasabi caviar in calla lily blooms and served it on multitiered Lucite trays.
Caterwaiters passed cucumber, mango and watermelon radishes in the shape of blossoms on clear trays studded with green flowers along the edges.
Callahan Catering served flower-shaped tea sandwiches on popsicle sticks from clear Lucite trays.
