At the forefront of America’s love affair with Thai, Japanese, Chinese, and other cuisines of the Far and Near East, California has also lately begun embracing a fast-growing wedding trend, serving Asian-inspired fare at receptions.
Founded nearly two decades ago by the eponymous chef-owner who first introduced contemporary Asian cuisine to Californians with seminal—and still wildly popular—restaurants like Chinois in Santa Monica and Spago in West Hollywood and Beverly Hills, Wolfgang Puck Catering has long embraced this approach. The company specializes in Asian fusion—a marriage of Eastern and Western recipes known for unexpected flavor combinations and boldly colorful presentations. Think ahi tuna wontons with wasabi crème fraîche, or braised Kurobuta pork shoulder in a hot pot with mustard and Chinese eggplant.
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