t ru e l ov e . t ru e l u x u r y.
north 44 catered a memorable,
three-course meal that included an
entrée of hoisin duck served three
ways with scallion risotto, stewed
strawberries, and crisp sage. “We
splurged and offered duck as one of
the choices. Guests loved it and it
was a welcome difference to the
standard beef at every wedding,”
notes Kelly.
162
WEDLUXE
|
Toronto Edition