How we plated a coastal wedding across three services without losing the light.
The brief was simple to say and hard to do: two hundred guests, one long table on the sand, and dinner served as the sun went down over the Ionian.
We built the menu backwards from the light. Cold, bright plates while the sky was still gold; the warm courses as the horizon turned; dessert and coffee under strung bulbs and stars.
Three services, one kitchen, no compromise on temperature or timing. The secret was rehearsal — we ran the whole sequence the day before, to the minute, so that on the night the team moved like a single hand.