Recipes for Romance
Just as you would never put on a average dress for your wedding, look beyond the basics when planning your wedding meal. Food and drink are the foundation of your celebration; your choices can be used to support a theme, demonstrate cultural traditions and even underscore elements of your courtship.
Find a balance between interesting and widely appealing courses and you’ll have the recipe for a crowd-pleasing menu. No one knows your guests the way you do, and that’s why communicating with your caterer is vital to the development of a wedding menu that delights your guests and brings forth the best of your caterer’s repertoire.
Whether you choose a brunch, elegant sit down meal or a series of serving stations, presentation is absolutely essential. Even traditional dishes such as macaroni and cheese can be elevated to a festive party dish when presented in unique and exciting ways.
Nourish Me - Macaroni enrobed in a creamy six-cheese blend, topped with butter poached lobster. Jennifer’s Catering. Paired with Bell’s Oberon Ale. Cool comfort food.
Good Morning, Sunshine - Brunch has never been so delightful.
Petite eggs benedict, prepared with quail eggs set carefully on mini brioche, drizzled with hollandaise.
French toast stacks with balsamic glazed strawberry compote topped with mascarpone crema. Cucumber, Granny Smith apple, fennel and celery juice smoothie in a cordial glass.
Breakfast is the most important meal of the day. Fabulous Food Catering.
Begin the celebration with a pint of Mushark Desert Magic IPA, served alongside a savory sausage and polenta appetizer. Definitely not your grandmother’s wurst‐this Schriner’s sausage is served atop a bed of creamy polenta with red pepper relish and a drizzle of basil oil. Jennifer’s Catering.
Apple of My Eye
Sip a fantastic Apple Sangriatini, made with brandy, lemon juice, hard apple cider and an lovely apple sugar rim. Pairs perfectly with the delicate caramelized pear and blue cheese tart with pancetta. Heidi’s Events & Catering.
Ale to the Chief
Jennifer’s Catering produces a Beef Tenderloin Petit Four fit for a king. Sliced beef tenderloin resting on a crisp potato cube topped with gorgonzola crumbles. The ideal accompaniment? Odell Brewing Co.’s flagship 90 Schilling Ale.
Your feast continues with baby pretzels with a light sprinkle of salt, crafted by the chefs at Jennifer’s, served with a petite cup of stone ground mustard. Help yourself to a glass of Ayinger Oktober Fest-Märzen.
The finale is a taste sensation. A Black and Tan Ice Cream Float, made with Bison Brewing’s Organic Chocolate Stout, courtesy of Jennifer’s Catering.
The Spice of Life
Sip a chili martini infused with carrot and vanilla as a starter to this Mexican-inspired feast. Diver scallop with chorizo cream, coral oil and black lava salt.
A duo of savory roasted lamb chops, served with pickled red onion compote, carrot oil and local micro greens. En Blum Catering.
Finish off the journey with the unexpectedly fabulous Some Like it Hot brownie - cinnamon, chipotle and New Mexico Red Pepper in a double chocolate brownie from JJ’s Brownies.
Meat me at the Bar
(left) Mouthwatering braised short rib perched atop herbed polenta rounds, with a chive and sundried tomato sprinkle. (right) Pistachio encrusted pork tenderloin with winter squash and roasted red pepper puree. Heidi’s Events & Catering.
(left) Ditch the oatmeal and begin the day with a delectable sampling of strawberry, apple, beet and lime juices with a delightful strawberry and lime garnish, followed by (middle) a delicate Bite-Sized Cheddar Breakfast Strata wrapped in bacon. (right) Reach for your inner child with petite Boston Creme Pop Tarts presented on a field of Wheat Grass. Fabulous Food.
Champagne Dreams . . . and toffee wishes!
(inset top) Perfect alongside your toasting glasses: the unique, sweet Fleur-two-lis toffee with white and milk Belgian chocolate and a bit of lavender for a tres French flair. GoodyTwos Toffee Company. (inset bottom) For the Coffee Bar, serve the buttery goodness of GoodyTwos Toffee Company traditional toffee, enhanced with Madagascar bourbon vanilla, Belgian milk chocolate and almond pieces.
Amina Michele of Some Like it Classic Wedding and Event Design took the concept of a delectable meal for the newlyweds and helped direct a spectacular photo essay. Her vision and coordination, paired with the photographic talents of Keith Pitts Photography, brought out the beauty and goodness of dishes by Heidi’s Events & Catering, Fabulous Food Fine Catering & Events, En Blum Events & Catering, Jennifer’s Catering, GoodyTwos Toffee Company and JJ’s Brownies.