Wedding Blog

Last week we had our tasting for the reception and man, it was G O O D! Mr. H and Mom H attended the tasting with me. We were seated at a round table with the same linens and chairs that we will be using for our reception. As the chef brought out different courses based on the items we had previously sent the hotel that sounded tasty, one of the event hosts made sure to keep our glasses filled with wine.Here’s some of the food that we sampled:

smoked turkey taco with queso fresco and mexican crema

Various cheese, fruits, antipasti, veggies , hummus and eggplant dips, foccacia and lavosh

housemade frites and chef selection of dipping sauces

latin marinated beef ribeye

fresh guacamole, tomato salsa, roasted corn salsa, queso fresco and flour tortillas

gulf shrimp wrapped with crispy bacon and jalapeño cheddar sauce

kobe beef slider with white cheddar and applewood bacon

Most of what we sampled, we chose for the menu, except we switched up our carving station. Instead of having a buffet, we are going to have hors d’oeuvres during the cocktail hour, and then three stations during dinner: 1) carving station, 2) hot station and 3) cold station.

Here’s the final menu:

Cocktail Hour
- seasonal exotic fruits, farmstead cheeses, dipping sauce, lavosh, and assorted crackers
- gulf shrimp wrapped with crispy bacon and jalapeño cheddar sauce
- buffalo mozzarella, tear drop tomato, and basil
- asian barbeque chicken with mango on crispy wonton

Carving Station
- roasted beef tenderloin, balsamic glazed red onions, horseradish cream and rolls

Cold Station
- hummus, roast eggplant dip, lavosh and focaccia bread
- vegetable spring roll with snow peas and peanut sauce
- baja style shrimp cocktail with avocado and cilantro

Hot Station
- kobe beef slider with white cheddar and applewood bacon
- smoked turkey taco with queso fresco and mexican crema
- housemade frites and chef selection of dipping sauces

Everything comes in little portions so our guests can try a bit of it all. We definitely have a run of the mill menu, but, to us, it’s fun and all of it is tasty! I couldn’t believe how hard it was to pick out everything to eat and for each station.

Did you all have a tough time when picking the food for your reception?