Feeding the Friends and Fam

I can’t believe I haven’t written about our menu yet. Food was priority numero uno for me, which is why we chose October for its hearty harvest comfort food options, and how we chose our venue because we could bring in our own caterer.

Of course, I met our caterers at an open house at our venue, so they have worked together before and it wasn’t a research-intensive task. But they were just one of many suggestions from Open Aire Affairs. We could choose the kind of folks who sold themselves as all inclusive, full-service (for this semi-DIY bride?); we could choose the local “best” who has the exclusive catering rights to two other popular venues in our area (red flag: several events in one day potential!); and we could choose the folks who didn’t give us a huge sales pitch—they just gave us their food, and it was phenomenal:

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GottaHaveDiSH.com

The chef, Michele Pulaski, prides herself on her “handmade” food.

I knew that this would probably mean higher costs, but she was happy to make suggestions that would work well within our budget and that fit with my harvest inspiration for the wedding:

chickenpot-pie

source, source

I saw a gorgeous photo of a rustic pot pie of the cover of Gourmet magazine (similar to the pics above, but even better), possibly three years ago by now. It was my first real inspiration photo for how I wanted our wedding to feel. Warm, comfy, happy, family, Sunday supper. How fun and cozy would pot pie be for the meat option? Oh, and pumpkin ravioli for the veggie option. Another “must.” These ideas served as a springboard for our actual menu.

When I mentioned pot pie to Michele she loved loved the idea, but ever the creative professional, she directed me to a less labor-intensive (and therefore within my budget) option: braised beef brisket. And a buffet, not a sit-down meal. She and James (DiSH’s event coordinator) had to convince me to budge a bit on the sit down meal to save some money on servers so we could put it toward food, and fortunately, they were successful.

James was extremely patient with me while I carefully chose our menu options. In addition to the overall harvest feel, I was drawn to foods that reflect how our palates have grown since Mr. T and I have known each other. We have lived Los Angeles and share an affinity for fresh SoCal/Mex, and since living in Astoria (aka, little Greece) I adore Greek foods. Dining out with our NYC friends and serving/bartending in fancy restaurants hasn’t hurt our food-preciation either. And now, finally, without further ado, if you will, our Fall menu:

Cocktail Hour on the Terrace:

Greeting Guests with Hot Spiked Cider (if it’s chilly. Peach Sangria if it’s hot outside)

A Cheese & Tapas Table

Pastry Wrapped Baked Brie with Fig and Bourbon Conserve

Spanish Blue Cheese with Port Poached Pears

Herb Coated Mild Chevre in an Olive Oil Bath with Picante Peppers

Island Chips of Plantain, Yucca, and Corn Chips with Homemade Salsa Verde

Lemony Hummus and Mediterranean Spinach Dip

Stuffed Jalapeño and The Trio of Olives

American Edamame: Crisp Grape Tomatoes with Vodka and Sea Salt for Dipping

All Served with Artisan Breads and Crackers

To Be Passed

Fried Halloumi Cheese with Fresh Herbs and Lemon

The Tartlet Duo Sweet Caramelized Onion and Feta and Olive Tartlets

Buttermilk Fried Chicken Skewers with Crystal Hot Sauce

Scampi Shrimp Skewers with Drawn Butter

Grilled PBandJ Mini Sandwiches (yeah, you read that right!! :) )

Seated soup course during toasts:

Plated Soup Course

Our Homemade Pumpkin Parmesan Soup with a Parmesan Sage Crisp

The Main Event:

The Dinner Buffet

Broiled Chilean Sea Bass Topped with Sun Dried Tomato Pesto with a White Wine & Caper Buerre Blanc

Classic Sliced Braised Brisket with Caramelized Onions and Demi Glaze

A Mashed Potato Bar with Yukon Golds and Mashed Sweet Potatoes with your Choice of 3 Cheese Sauce, Brandy Cream Mushroom Sauce, Toasted Garlic and Bacon Bits

Sautéed Sting Beans in Browned Butter and Toasted Pine Nuts

The Pear and Goat Cheese Salad

Baby Greens, Pears, Chevre, Candied Pecans with Our House Lux

Dressing

Fresh Breads and Dinner Rolls with Whipped Butter

Ohmigah, I die. I. Cannot. Wait!!!!

Dessert deserves its own post, so hang tight.

Did you have a clear idea of what you wanted to serve? Are you serving any fun food surprises? (And does anyone else have emotional connections with food like I apparently do?) C’mon, dish!

BLOGGER

Mrs. Thimble

Location:
NYC/Philadelphia
Wedding Date:
October 2010
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comments

  1. Member
    mareundarum 150 posts, Blushing bee @ 1:55 pm

    Just wanted to point out, in case you pulled this from a paper item involved in your wedding, you said sting beans, not stRing beans. Unless there is such thing as sting beans, in which case, cool! :-)

  2. Member
    MrsLantern 181 posts, Blushing bee @ 1:58 pm

    Oh everything sounds so yummy!!

  3. Member
    thimble 857 posts, Busy bee @ 1:59 pm

    @mareundarum: ha! Thanks for the heads up. Typo for sure.

  4. Guest Icon Guest
    kandaceandjason, Guest @ 2:06 pm

    I would seriously kill for the blue cheese and pear recipe.

  5. Member
    mjchexum 485 posts, Helper bee @ 2:08 pm

    um….can I come to your wedding? :) I’ll bring a gift! sounds wonderful!!

  6. Member
    geer2mrs 87 posts, Worker bee @ 2:21 pm

    Oh wow, the menu sounds amazing!!!

  7. Member
    elephant 6339 posts, Bee Keeper @ 2:27 pm

    I’d be so excited for the mini PB&J sandwiches!

  8. Member
    vtbride2010 152 posts, Blushing bee @ 3:07 pm

    Everything sounds SOOOOO delicious!! There are a ton of different cheeses on this menu – which is great! Cheese is my favorite! Also those mini grilled PB&Js? SUCH a great idea!

  9. Guest Icon Guest
    Maggie, Guest @ 3:27 pm

    I wanna come!!!!!! Sounds delish!!

  10. Member
    trailmix 6663 posts, Bee Keeper @ 5:32 pm

    You had me at “mashed potato bar.” YUMMMERS!

  11. Member
    knitting 1072 posts, Bumble bee @ 5:34 pm

    Amazing! That sounds so delicious.

  12. Member
    hopeandpray 323 posts, Helper bee @ 6:11 pm

    Drool-worthy food. I’m the world’s fussiest eater but this sounds so good, your guests are lucky people!

  13. Member
    jordynrose 6351 posts, Bee Keeper @ 10:01 pm

    Um, yes please! I’ll take one of each!

  14. Guest Icon Guest
    H, Guest @ 10:09 pm

    Wow that sounds amazing!!! Especially your cocktail hour…. Brie fig and bourbon? omg.

    I don’t want to make you feel bad, but you might want to consider changing the fish in your seafood course if it would be an easy switch for your caterer and, of course, to your tastes.
    The Chilean sea bass fishery is not sustainable and they are very overfished. I don’t know if you were aware of this or not, and it’s totally your choice, but it’s something to be aware of. If you’d like more info, the Monterey Bay Aquarium has a great fact sheet you can consult: http://tinyurl.com/4ylsxj.

  15. Member
    MsBunting 229 posts, Helper bee @ 10:25 pm

    Yummy! We also were drawn to October for the ‘cozy’ food!

  16. Member
    missrav 72 posts, Worker bee @ 1:03 am

    This sounds amazing, and exactly the choices that I would choose myself.

    The only problem that I’m facing with food is the FI doesn’t like cheese on almost any course. He’ll do pizza….and mozzarella sticks….and that’s about it. And I absolutely love cheese. Oh well.

    Also, you’re definitely inspiring me to look to more harvest/comfort food choices. We’re in October, and “warm, comfy, happy, family” is so exactly what we want.

    Yum. :)

  17. Member
    glasses 2749 posts, Sugar bee @ 12:01 pm

    Yum yum yum! That all sounds amazing!

  18. Member
    SandraMarie_1986 1363 posts, Bumble bee @ 6:39 pm

    YUM!!!

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