Weddingbee Blog

(Minus the most important ingredient… cake!)

In all honesty, Mr. Candy Corn and I were a little nervous about our wedding tasting. We had no other choice but to go with Museum Catering, so we were crossing our fingers that the food would live up to all of the great hype we had heard. Luckily for us and our guests, it totally did! We couldn’t be more happy with the catering staff and the food is absolutely amaaaaaaazing. The sesame almond coated chicken was to die for. There are no words. I even loved the vegetarian entree, and I am not a fan of mushrooms, so I was pretty shocked that I was asking them to pack up some leftovers for me.

*Note Mr. Candy Corn’s very clean plate. Also note how much I resemble a muppet.

And now, without further ado, here is our menu!

Butlered hors d’oeuvres:

Seared baby lamb chops with mint pesto

Chili and lime cured salmon and cucumber pinwheels

Sesame crusted shrimp with a soy dipping sauce

Miniature crab cakes with remoulade sauce

Beef skewer with a cognac dipping sauce

Not pictured:

Pepita crusted chicken skewers with cilantro dip

Sauteed apple sliced with Roquefort cheese on French bread

Salad:

Empress salad with watercress, bok choy, julienne daikon root, water chestnuts and red peppers, with mandarin oranges and a lemon lime citrus dressing

Entrees:

Sesame almond coated chicken breast with an Asian black bean sauce

Vegetarian entree of mushroom, spinach and pine nuts in phyllo

Entrees will be accompanied with Chinese long beans and garlic mashed potatoes

Wedding cake: To be determined (see upcoming post to help us pick the style and flavors!)

All photos courtesy of Museum Catering.

So, who else was happily surprised by their initial tasting?