“Farm to Form” with RoomForty
Our mouths are totally watering right now. But before we dive into all these yummy food photos from Max and Friends, a little bit about the inspiration behind them… RoomForty founder Steve Fortunato noticed a trend with farm-to-table wedding food these days. It all had that same wood-and-parchment-paper, whole-pig-roasting-on-a-spit, rustic kind of feel (which is totally a fun way to eat, of course). But where did that leave couples who cared about keeping things local and organic, but wanted to make it more on the high end side? RoomForty came up with the “farm to form” concept with couples like that in mind. There’s still that same passion about where they are sourcing their ingredients, but the presentation and cooking technique are sophisticated and refined. Case in point:
Tomato salad with carrot top vinaigrette, lavash, buttermilk panna cotta and green onion.
Right: Blue cheese panna cotta with cumquat marmalade, house pickled vegetables, and crostini.
Butter popcorn tortellini with nettle pesto, braised bacon, pea risotto, apple, and house made chicharones.
Pastrami cured tuna crudo with house made tofu, toasted coconut, daikon sheets, seaweed, and shiso leaf.
Right: yuzu, taragon, and gin.
Lobster with grilled stone fruit, romesco cauliflower, pea risotto, and licorice beurre fondue.
Right: corn and truffle bisque with squid, chorizo, mint yogurt and brown butter quinoa.
“Meat + potatoes” with braised beef brisket, potato cream, bone marrow crumble, shishito peppers, and red wine dark chocolate.
Harry’s berries strawberry + mulberry with pedro ximenez sherry, white chocolate powder, fennel fronds, edible flower, and caramelized white chocolate.
Yummy and oh-so-stunning too!