Last night we held a tasting for a lovely couple looking to get married in the fall of this year. Similar to most couples, they we trying to decide between the three most popular set ups for food at a wedding: sit down, stations or buffet. This couple chose a buffet style wedding reception.
They began the evening by sampling choices for passed hors d’oeuvres. Their choices included rolled smoked ham crepes, five spice duck and papaya wonton cups, pear and goat cheese tart, prosciutto and basil wrapped shrimp, mini reubens and petite pot pie.
The first course was a plated bleu walnut salad. Created with mixed greens, Danish Bleu cheese, toasted walnuts and bosc pears. It was drizzled with a balsamic vinaigrette.
The buffet table had moss green pintuck linen with rocks, candles and orangey peach flowers on the table. The food was on large aluminum platters on black iron stands. Entrees included organic free range chicken breast, seared Atlantic salmon and boneless beef short rib. Each entrée was served atop its own accompaniment including braised spinach for the chicken, baby bok choy for the salmon and garlic roasted red skinned mashed potatoes and roasted root vegetables for the short rib.
The meal was concluded by a New York style cheesecake bar with a variety of toppings including: caramel sauce, hot fudge sauce, Oreo crumbles, Heath toffee bits, fresh strawberries, chocolate chips, raspberry puree and fresh whipped cream.
This menu reflected the couple’s passion for food. On their wedding day it will only enhance the love they have for each other.
