I'm so glad I decided to go with a wedding planner. We never would have known about this caterer if they hadn't told us about him. In a strange twist of coincidences, he's the best friend of my hairdresser of ten years. He actually has two businesses. The first is catering for events like weddings. He also caters for celebrities that come into town. He catered meals for Allison Kraus and Robert Plant when they were in town for a concert.
We had our tasting and the food was delicious. We're didn't want to get too exotic with the menu because there will be people there who would be uncomfortable with overly "fancy" food. It was also important to me that we stay with mainly seasonal foods. There are so many wonderful fall foods that it seems silly to have shrimp and strawberries.
Here's our tentative menu:
Pre dinner hors d’oeuvres
*Fresh seasonal fruit and berries with domestic and international cheeses attractively displayed. *Baskets of gourmet crackers
*Grilled vegetables and antipasto display with Homemade blue cheese dressing
*Artichoke and sundried tomato dip with toasted baguette rounds
*Organic mixed greens with dried cranberries, feta cheese crumbles, candied pecans and Balsamic vinaigrette and Ranch dressings
*Pork Loin roulade with an heirloom apple stuffing
*Chicken Piccatta with a white wine lemon sauce and capers
*Butternut squash ravioli with a brown butter sage sauce
*New red mashed potato and mashed sweet potato bar with sweet and savory toppings to include butter, sour cream, scallions, bacon bits, blue cheese crumbles, chopped nuts,brown sugar, and marshmallows
*Haricot vert with sliced almonds
*Squash dish with the heirloom squash you will provide
*Artisan bread with butter and herbed olive oil
*Ice tea with lemon and pitchers of water included
*Freshly brewed coffee, hot spiced cider and hot chocolate
*Hot dogs with buns and appropriate trimmings for the children
One thing that I'm pretty excited about is that he's going to serve my Habanero Gold jelly at the reception. I can a lot and I can unmodestly say that it's the best hot pepper jelly I've ever had. Thank you Ball Canning Cookbook!