Festive Foods Catering Tasting

This weekend marked a very somber event: our last catering tasting.  Oh, how I came to love these moments of free gourmet food and drinks, complete with butlered service.

And this last tasting definitely ended things on a good note.
Great even.
It. was. amazing.

But first? We drove an hour and a half outside of DC to a town called Casanova. (I kid you not. There's actually a town called Casanova).  We drove so far into Virginia that the roadkill disappeared and the livestock appeared.  Barns replaced tall buildings. Cemeteries popped up next to said barns.  And my favorite? People drove tractors, as transportation, with their children on their laps.
proof:

(click on the collage to see the man driving the tractor, through an intersection, with a toddler on his lap!)

With Todd (groomsman) in tow (I let him have shotgun since I felt craptastic)

we headed down small roads

and finally arrived at The Manor House, where Festive Foods houses their offices and main kitchen.

(We were a little excited to finally arrive, plus the space is AMAZING. It's an old house turned Inn and Restaurant)

We spent three hours there people. Three hours eating, talking, and drinking a little wine, too.  And then some cake.  And of course I took more pictures:

Hors D'Oeuvres
1. Potato and Wild Leek Pancake with Smoked Salmon, Dill Creme Fraiche (not pictured, sorry)
2. Roasted Farm Vegetable "Cigars" in delicate Phyllo Crisps
3. Four Onion, Goat Cheese, and Kalamata Olive Tarlets
4. Triple Creme Brie and Local Apples with Toasted Walnuts in Puffed Pastry
5. Artichoke Tempura/Basil Aioli (vegan)

Honestly, all of it was amazing.  We only chose about three of these options beforehand, but the chef prepared more choices for us to give us a broader selection.  I am so glad he did because the tempura artichoke is to die for.  My fav above all: the olive/goat cheese tartlet (two of my favorite things). The tastes complemented each other brilliantly.
Delish!

First Course Salad:
Wild Greens Salad with Candied Pecans, Wine Poached Pears, and Goat Cheese, tossed with white balsamic sparkling vinaigrette.

This salad closely resembled the one from a previous tasting, and it rocked just the same. I adore wine poached pears anything, and goat cheese. Yum!


Entree Sampling:
Roulade of Chicken Stuffed with Seared Spinach, Roasted Red Peppers and Basil Foccacia, drizzled with pesto glaze paired with Saffron Puffed Couscous & Bundled of Wood Grilled Asparagus
or
Wood Roasted Acorn Squash, spiced with Cardamon, Black Pepper, and Hint of Maple, stuffed with Grilled Saute of Vegetables (vegetarian/vegan)

The trend continued (and I'm running out of synonyms): tasty, amazing, so good. The Parmesan crisp on top of the acorn squash is applied last, so it is easily removed for vegans (or lactards).   Mike and Todd raved about the chicken and I nibbled on it too - tender and good! The side items complemented it very well.  I loved devoured the acorn squash, and then remembered that I tested positive for pumpkin food sensitiveness, and sincerely paid for later. However, I'd do it again. But on my wedding day I'll go for the chicken, for good form.  The acorn squash rocked my socks. The maple and cardamon...there are honestly no words.  So well done!

Dessert: Wedding Cake!
This post is long enough. I will devote a single additional post to the cake tasting, where I will also tell you about our side trip to the Buddhist temple.
Yes, really.

Festive Foods, you're giving all the other caterers a serious run for their money!


All photos by {Yours Truly, Me}
I apologize for getting artsy and having things out of focus!