What’s On the Menu for Weddings in 2014

From the Kitchen of Executive Chef Elias Lopez

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wedding menu on plate

When considering what is currently trending in the culinary world, I think about today’s customer who is more knowledgeable and sophisticated than ever before. With this increased awareness comes a willingness to explore, which truly delights me!

At Pebble Beach Resorts, I find that clients are continuing to appreciate the smaller plate experience, allowing more variety for guests. Roasting vegetables and braising meats such as lamb, tongue, and cheeks are popular. Seafood is now at the top of the menu—as people are tending towards diets with less and less red meat—and fish and shellfish are proving equally popular as both canapés and part of the main menu.

Service is changing as well. Our guests are more desirous of a “restaurant” experience, resulting in our goal to be highly attentive yet unobtrusive. We do not offer a battery of hovering waiters, but rather friendly, knowledgeable servers communicating with guests as they serve them.

As a chef, I am personally committed to using foods that are seasonal, sustainable, artisanal and perfectly suited to my client and the occasion. At Pebble Beach Resorts, we have the luxury of living in an area that offers a vast array of the freshest produce and seafood—all available in our backyard. We encourage our clients to feature these items when they join us to celebrate their weddings, because a fantastic day deserves fantastic food.

As you plan your wedding and think about the culinary experience you desire, remember that Pebble Beach Resorts welcomes the opportunity to work directly with you in creating a menu tailored to your individual taste. We have extensive culinary options or can completely customize your menu, all the while keeping our commitment to offering the highest quality product on the market.

– Elias Lopez, Executive Chef, The Beach & Tennis Club

Chef Elias Lopez

At the young age of 16, Chef Elias Lopez recognized his culinary passion and forged ahead toward a highly rewarding and fulfilling career. Along the way, he has been mentored by such culinary greats as Ted Walter of Passionfish fame, Michelin Three-Star Chef Gualtiero Marchesi, Chef Drew Previti, Chef Elliott King and Roy Yamaguchi, the master of Euro/Asian cuisine. Since joining Pebble Beach Resorts in 1988, Chef Lopez has held a number of positions including learning the art of Italian cuisine at Pèppoli Restaurant, working as Chef de Cuisine at Roy’s Restaurant, Banquet Sous Chef at Spanish Bay and Chef de Cuisine at Roy’s. As of 2008, he has been the Executive Chef at The Beach & Tennis Club.

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