Weddingbee Blog

Before I left for my trip last week, I was so excited that Champ would finally be able to make some wedding related decisions! He’s really only been interested in a few things, and we were planning on really incorporating his interests into the trip. Unfortunately, right before we were supposed to leave, I found out that Champ wouldn’t be able to make the trip with me because of a big thing at work. Big time bummer… I was feeling a little nervous about making all of the decisions myself—most importantly the menu.

I should start this off by giving you the background of Champ’s obsession with mountain animals. Last winter as we were driving from Denver to Vail to visit my family, Champ screamed. No, not a manly scream, I’m talking a girlie-girl scream. I slammed on the brakes and nearly crashed as he yelled, “A real live buffalo!!” I looked over and he was almost in tears he was so excited, like a five year old boy. Since then, he’s had this obsession with having buffalo as part of our “mountain menu”.

You carnivores may know that buffalo, although tasty, does taste pretty similar to beef and it’s a helluva lot more expensive.

I didn’t have to veto the buffalo tenderloin entree idea—our budget did that for me. Whew.

Instead, we opted for a mix of appetizers—one of which is buffalo carpaccio with truffle oil, pictured on the far left. Honestly, this was my number one choice and I was so happy I would be able to tell Champ that we would be able to have buffalo on our menu. Also pictured are Miniature Tartlets filled with Walnuts, Brie, and Grape Salsa (unbelievably yummy), and Tomato-Basil Chipotle Shrimp with Balsamic Aioli (also very good).

We also tasted Chicken Satays with Peanut Sauce, Spiced Lamb, Mint and Feta Cheese in Phyllo Cups, and Shrimp wrapped in bacon.

I promised Champ I would take pictures of all of the food, but when the beef tenderloin came out I got too excited and forgot. So this half-eaten entree is Ancho-Black Pepper Rubbed Beef Tenderloin with Mashed Potatoes and Asparagus Rich Veal Sauce. Uh.ma.zing.

You would think I would remember not to dig in when the Ruby Trout arrived, but again- I forgot. This was the Pan Seared Ruby Trout with Cilantro Lime Aioli. Talk about a Colorado signature dish… it totally fit our mountain menu idea, and I was sold.

And of course, the salmon. This was the best salmon I’ve ever had, but it just wasn’t as unique as the Ruby Trout. And yesss, I ate this one too before taking a picture.

So our mountain menu is complete with Buffalo and Ruby Trout. Remember Miss Dumpling’s post about her menu? It makes me hungry looking at her Southern inspired menu.

Our caterer, Foods of Vail, has been wonderful during this whole process, and they’ve offered to change any item to personalize it to our taste.

Any other ideas about how to perfect our Mountain Menu? Did you incorporate any local fare into your menu?