A toothsome feast is a critical part of every wedding—which is why we asked the chefs at Toca, Acadia, Canoe and GwaiLo to design reception-ready dishes that’ll please the most discerning crowd
SHRIMP AND VANILLA RISOTTO
Gihen Zitouni, chef at Toca
Zitouni, who runs the Ritz-Carlton’s fine dining restaurant, makes a risotto as pretty as the bride. She cooks the rice with vanilla-infused butter, then tops it with slivered almonds, two seared shrimp and a cloud of pecorino air.