Two words that drive me crazy: “foy grass.” Okay, I admit it, I’m a little bit (some would argue the former part of that statement) of a food snob, but I think I’ve earned it. What they really mean to say is “fwa gra,” or foie gras, the enlarged liver of a goose or duck. Foie is totally un-PC, but in the culinary world it often signifies the pinnacle of fine dining. Have I tried it? Yes. Did I enjoy it? Yes. Would I serve it on a regular basis? No. But what surprises me today is the growing number of acquaintances who are in-the-know about hot restaurants, food trends and the true definition of culinary terms like Kobe Beef and Champagne. Pronouncing them can be another story…

(FYI: Only Wagyu cattle that are slaughtered in the Kobe region of Japan can truly be considered Kobe Beef, and only sparkling wine produced in the French region of Champagne can truly be considered Champagne).

Foodies know these kinds of gastronomical details, and it’s no surprise that when they get hitched, they opt for menus that are more sophisticated in flavor and price than just chicken or fish. You don’t have to be a “foodie” to know what excites your taste-buds, and an exciting way to share your favorite flavors with guests is to create a customized tasting menu that reflects you as a couple.

A high-style, jet-setting One World Couple we knew shared a love for the cosmopolitan-chic cities of Hong Kong and Paris. Both cities are known for their delicacies. In both cities high-end food, prepared in a variety of extreme techniques with rare ingredients, are treasured. They wanted to share their love for fine food with all of their wedding guests, but because they weren’t sure if all of their guests would appreciate the food in the same way they did, the couple opted for an “amuse bouche tasting menu.” Items included Peking Duck Crepes, Caviar with Bellinis, Oysters on the half shell, Black Truffle Tapenade with toast points, and Foie Gras Crème Brûlée. These bites were served with a vintage French château bottled wine.

The beauty of the tasting menu was that it allowed the couple to share some of their very favorite, “non-everyday” foods in very small portions. Guests were more willing to be adventurous about trying small bites made with exotic ingredients, knowing a gourmet entrée would follow.

Tasting menus are a great way to incorporate different foods that you love into a wedding meal without breaking the bank as well, and they are not only for delicacies. In fact, you could do a tasting menu for your entire meal, or consider a tasting menu of comfort foods, or foods that represent your heritage. It’s also fun to pair wine and specialty cocktail flights with a tasting menu to compliment your chosen flavors. In some cases, providing definitions and pronunciations could also be very helpful to avoid the painful chorus of, “Hey Sally, did you try the foy grass? It’s goose liver!”