FOOD FOR THOUGHT
Since food and beverage expenses comprise the majority of your wedding-day budget, it makes perfect sense that brides and grooms pay close attention to the planning of their wedding feast. Local catering teams know you want to offer something beyond an everyday meal on such a special occasion, and there is no limit to their creativity.
From unique serving styles and presentations to delicious variations on favorite dishes, some of the Valley’s top chefs offer suggestions that will leave your guests raving.
Heidi Vail of Heidi’s Events & Catering
suggests serving a plated salad to lend a more formal air to a buffet style meal. “I would say a plated salad in an interesting vessel makes an impact,” she advises. “It’s nice to collect your guests following the cocktail hour, to do a toast and serve them something before they have to get up again and go to the buffet.”
The Cheese and Charcuterie Station from Fabulous Food Catering and Events is appealing to the eye as well as satisfying for guests with a variety of tastes and textures. It includes house made pickled vegetables, smoked duck parfait with red wine gelee, smoked sturgeon terrine, smoked venison sausage, red wine mostarda and Fossil Creek pinot cheese, beautifully presented with house-based lahvosh and red wine crackers.
Comfort food is elevated to a moveable feast at Gainey Ranch Golf Club, when your reception includes a Mashed Potato Bar. Scoops of sweet or savory mashed potatoes nestled in a martini glass are topped with each guest’s choice of cheese, brown sugar, butter and other delights to make a memorable statement.
Creating a personalized menu is part of the fun of a reception at the Fairmont Scottsdale Princess. Imagine serving this New York strip steak, topped with savory ancho chile mole and served alongside a tender chorizo tamale and Southwestern potatoes.
A perennial favorite entree at the McDowell Mountain Golf Club is the Filet Mignon and Garlic Shrimp with Creamy Béarnaise. The plate is literally a piece of art and tastes delicious! Offering this dual plate eliminates the need for collecting menu choices and marking place cards.
For a fun take on sushi that your guests will be talking about for a long time, consider the spicy tuna hors d’oeuvre served at The Four Seasons Resort Scottsdale. This delicately fresh seasoned ahi is blended with avocado and sesame seeds and a spicy chili sauce and served in a crispy tortilla cone. Asian flavors with a Southwestern twist with a nice crunch . . . yummy!
El Chorro Lodge
Try family style! El Chorro’s platter options are interactive and a great way for your guests to get to know each other at the reception. El Chorro’s chateaubriand platter includes asparagus, roasted fingerling potatoes and baby carrots.