Gail's wedding was in the middle of August in New York City. She wanted the menu to reflect the location and time of year. Thus, heavy dishes like braised short ribs were replaced with summery favorites like grilled fish. In-season fruits and vegetables, such as tomatoes, corn, peaches, and Summer squash, were key ingredients. "We didn't know if it was going to be a hot, swampy, humid New York City Summer day, so we wanted the food to be clean and crisp. We wanted the menu to be food you would want to eat when it's that type of day."