On the menu at Stephen Starr's wedding reception
You had your beef, your lamb, or your fish.
Restaurateur Stephen Starr, 55, and January Bartle, 33, Bucks County-raised owner of the Old City boutique Third Street Habit, were married by Mayor Nutter on Sunday on the staircase of the Philadelphia Art Alliance on Rittenhouse Square.
The reception for about 100 people was across the street at Barclay Prime. Cocktail hour featured a vodka-caviar bar and a chilled seafood display weighed down with oysters, crab claws, and shrimp.
Sit-down dinner by chefs Jim LoCascio and Chris Painter started with an amuse of tuna with preserved lemon and fennel and yellowtail with pistachios and extra-virgin olive oil, followed by a light pickle of wild mushrooms served with mixed baby lettuces and herb-vinegar emulsion; and followed by poached lobster served with tagliatelle, Russian caviar and fresh basil. Guests chose three entrees: dry-aged ribeye with Swiss chard and mascarpone gratin; Jamison Farm saddle of lamb with truffle boulangere and baby artichoke salad; or olive-oil poached turbot with baby leeks, smoky potato butter and puree of parsley.
Dessert was assorted petit fours and a multitiered wedding cake from New York City pastry chef, Sylvia Weinstock. A Manhattan jazz group serenaded guests during dinner. No dancing.
The event was planned by Rittenhouse wedding planner Gina Sole and flowers were provided by Beautiful Blooms.