We arrived to find a table set with teal linens and my beloved gold chiavari chairs. In my excitement I forgot to take a picture of the entire table, but I did get close ups of the place settings and menus, and candles. There was no centerpiece at this time because most likely we will have flowers.
When our rep. emailed to asked my colors, I stumbled. I wrote her telling that basically peacock feathers are my inspiration but have yet to narrow it down -- something in the jewel tones: deep blue, turquoise, with gold and copper (brown?) accents, maybe even some purple to keep it interesting. Once I see some bridesmaids' dresses (this weekend!) I
Here's our tasting menu:
PASSED HORS D'OEUVRE:
1. Griddlecakes and Smoked Salmon: wisps of potatoes and zucchini, sauteed until crispy, topped with Norwegian smoked salmon, with creme fraiche and snipped chives
2. Mozzarella, Oven-Dried Cherry Tomato and Basil presented on coins of tempura-battered Japanese eggplant
3. Phyllo Purse of brie cheese with almond and pear wrapped in delicate phyllo layers with a curry aioli for dipping
Arugula Salad with Sliced Pears: sliced Anjou pears with Derbyshire stilton, tender arugula leaves and spiced Georgia pecans, dressed with a warm, Modena barrel-aged 80 year old balsamic vinaigrette served with a cornbread madeleine
1. Big Island Chicken: breast of chicken in a macadamia nut crust served with grilled pineapple, steamed rice and coconut milk and dark rum sauce with grilled asparagus
2. Twin Artichoke Bottoms: artichokes stuffed with roasted garlic spinach in a sundried tomato with butternut squash battons, California asparagus and baby carrots
3. Kosher Meal: outsourced (will rant about this later)
Wedding Cake, coffee available
All the hors d'oeuvres were amazing, especially the phyllo purse. I could honestly eat a whole plate of those as my entree! We realized though that we only have 3 hors d'oeurves and need an additional one. Mike also pointed out that I neglected to pick any meat hors d'oeurves. Our 4th choice will involve some meat.
The salad kicked any other salad's butt. Amazingly yummy.
I enjoyed the artichoke entree, but found the texture tough. Diana pointed out that it replicated a meat in that sense, which I totally understand but question if others will love that. We are revamping the veggie entree choice. (Do I smell another tasting?!) Also we discussed the possibility of me, the bride, having my own special entree. I love salmon and tilapia, but not all vegetarians eat fish so we kept away from that as an option. That doesn't mean that I can't have it on my big day! We are working on this option.
Lastly we discussed the flatware, which I doubt anyone pays an inch of attention to at the wedding. However our rep assured us that it mattered for me: I get to chose what my day will look like, down to the forks.
We dined with "Choice A" but then shown "Chocie B." I really like the simplicity of B with the rounded, skinny handles. (Do you call the stems "handles" ? I have no clue). I chose B. So ya'll better really pay attention to my silverware at the wedding. I want pictures with those forks! Or not.
On Saturday we meet with our other catering option, a smaller up-and-coming business whose proposal comes well under that of Windows. However, having your tasting served by a waiter in a tux, red and white wine available, many linen options laid out, a flat screen playing a picture slide-show, and all your dishware options presented is pretty snazzy and swayed me a bit. We shall see how the quality and service match up on Saturday!
Are you hungry yet?!