On the Menu

We made our food decisions a while ago, but I realized I never blogged about that process. It was right after we secured the venue, and I only contacted a few caterers because I was still a little frazzled from my “gotta catch ‘em all” approach to the venue hunt. All of them except for one required a signed contract to schedule a tasting. I couldn’t believe that—what’s the point of the tasting then? It sucked but I completely wrote them off for it.

Amit from Spilled Milk Catering not only offered a tasting before we signed—he came to our house to do it. He heated up some stuff in our oven and left a bunch of leftovers. And it was GOOD. So good.

We didn’t really have any ideas about what should be on the menu. I love food—like a lot—and I guess you could say I’m an equal opportunity eater. So, I care that what we serve is delicious, but I don’t care that it’s anything specific, if that makes sense. So we just said “whatever most people like” and Amit brought over a sampling from the menu we ended up crafting.

Passed appetizers:

Buffalo chicken wontons served with a spicy buffalo blue cheese sauce

Mini grilled cheese sandwiches served with creamy tomato soup shooters (I’ll never get tired of these.)

image

Medjool dates stuffed with goat cheese and wrapped in bacon (Goat cheese is my kryptonite.)

image

We’re serving dinner buffet style. This is completely because it’s the least expensive option. I really wanted to do family style, but we’d have to rent the dishes for it, and plated was a lot pricier because of the servers needed. But buffet lets you get whatever amount you want”¦and we’ll get the leftovers.

Baby spinach salad with balsamic roasted pears, parmesan, crispy pancetta and onion vinaigrette

Creamy roasted vegetable pasta served with roasted eggplant & roasted zucchini with a creamy alfredo sauce (This is our veggie option. This originally was a little healthier but I requested alfredo. You’re welcome, guests.)

Mustard glazed salmon served with a tomato basil beurre blanc

image

Wild rice with garlic, fennel, & onions

Grilled flank steak served with a wild mushroom demi-glace

image

Grilled asparagus with lemon

Roasted garlic mashed potatoes with fresh chives and white truffle oil (whattttt??!)

image

Are you hungry? (I am.) How did you choose your caterer? Is it weird we weren’t allowed tastings before signing a contract?

(All photos via Spilled Milk Catering)

BLOGGER

Mrs. Gray Wolf

Location:
Washington DC
Wedding Date:
February 2013
Add a comment

comments

  1. Member
    msarmadillo 497 posts, Helper bee @ 11:07 am

    All of this sounds crazy amazing. I’ve never actually been to a wedding where they’ve served mini versions of anything, but the mini grilled cheese and tomato soup shooters sound seriously awesome. Yum!

  2. Member
    jessindc 2 posts, Wannabee @ 11:17 am

    I got married about a month ago at Whittemore House and also used Spilled Milk – the food was SO good!!

  3. Member
    eagle 1552 posts, Bumble bee @ 11:18 am

    White truffle oil sounds delish!

  4. Member
    wubewe 143 posts, Blushing bee @ 11:18 am

    So glad you were able to find a caterer that would let you taste before signing! I am getting a little disheartened at how hard that seems to be. I completely agree, why would you want a tasting after you’ve reserved the service? What if you didn’t like it??

  5. Member
    mstreasure 1655 posts, Bumble bee @ 11:24 am

    YUMMMM. Can I come to your wedding? ;-)

  6. Member
    seabeeny 68 posts, Worker bee @ 11:30 am

    Sounds amazing! I made sure we could do a tasting before we signed too. I hear that is pretty uncommon, though, which I agree, is crazy!

    We had one caterer who flat-out forgot our appointment and left us waiting outside their office, which was also pretty bad.

  7. Member
    mswallaby 2063 posts, Buzzing bee @ 11:32 am

    Definitely hungry now! Every single thing sounds (and looks) delish.

  8. Guest Icon Guest
    rayro211, Guest @ 12:03 pm

    Sounds awesome!

    I do kind of get why some caterers would only do tastings after getting a contract… They could get screwed if they did tastings for just anyone. There are some terrible people that would just go for free dinner without being interested in booking the caterer, at all!

    People love their free stuff, and all!

  9. Member
    heyitsmallory 1 posts, Wannabee @ 12:04 pm

    My venue only has one caterer they work with, but it’s a well-known restaurant I have been to and enjoyed, so I trust that their catering will be good too. They also have two tastings a year but you have to sign a contract with the venue first, so it’s basically the same thing as having to sign a catering contract. I almost prefer that they only had one option for caterers because it’s one less decision I had to make.

  10. Member
    graywolf 725 posts, Busy bee @ 12:06 pm

    @jessindc: ah! i’d love to hear how it went – any tips?

    @heyitsmallory: yeah, it definitely makes sense – i think it helped that we were passed to the caterers via our venue, so they knew we were legit getting married and stuff. i can see how you could be sneaky though!

    @seabeeny: oof, that is bad! i’m guessing you didn’t sign with them…

  11. Member
    bluewhale 638 posts, Busy bee @ 12:21 pm

    I wish I had it in my budget to include these delicious things! It sounds amazing. I would totally be pumped to be eating that food at a wedding.

  12. Member
    mspony 9265 posts, Buzzing Beekeeper @ 12:28 pm

    Your menu sounds delicious!

  13. Member
    RunningLove 14 posts, Newbee @ 12:41 pm

    Our tasting is this week, and we don’t have a signed contract yet—she seemed more than willing to accommodate us, even moving the tasting to an odd time so my fiance could be there!

  14. Member
    buffalo 178 posts, Blushing bee @ 12:44 pm

    That all looks AH-MAZING.

  15. Member
    graywolf 725 posts, Busy bee @ 1:16 pm

    @heyitsmallory: i was the same way. we almost went the restaurant route just because we would know the food, but it wasn’t cost effective in the DC area!

    @RunningLove: that’s awesome – enjoy!

  16. Member
    Almost Mrs.P 2056 posts, Buzzing bee @ 1:21 pm

    All sounds delicious! We signed a contract before a tasting, that was pretty standard everywhere. So annoying, I agree!

  17. Member
    bat 285 posts, Helper bee @ 3:36 pm

    Everything sounds delicious! I’m not sure if I’d choose the salmon or the steak, both sound amazing!!

  18. Member
    ecjohnson 141 posts, Blushing bee @ 4:33 pm

    our caterer came to our house too! it was fantastic.

  19. Member
    italiaangel80 74 posts, Worker bee @ 5:51 pm

    Our venue also does the catering so there wasn’t any pressure there. The food was amazing but we didn’t get our tasting until months after we signed the contract with the venue.

  20. Member
    Red Poppy 21 posts, Newbee @ 7:46 pm

    Those photos are so enticing!

  21. Guest Icon Guest
    Screen18, Guest @ 10:59 pm

    like Dorothy responded I am surprised that someone can profit $5527 in four weeks on the internet. have you read this page FAB33.COM

  22. Guest Icon Guest
    bridedc101, Guest @ 7:14 am

    I am actually getting married at the same place next year and getting ready to sign with Spilled Milk – though no tasting beforehand. Did you get to try more appetizers then you selected? Or did you taste 3 and get 3?

  23. Member
    stephk527 987 posts, Busy bee @ 10:18 am

    So weird that you couldn’t do the tasting beforehand – I don’t know that I’ve heard of that.

    This food looks AMAZING, Miss GW. The only thing I wanted to offer is: as someone who works for an event catering company, I might advise against passed hors d’oeuvres for your wedding. Eventually, people stop taking the food because they’re waiting for dinner, or they’ll get annoyed that the same people keep coming around offering the same dishes despite the fact that they’ve said no. I suggest maybe considering stations hors d’oeuvres?

    This isn’t me being a know-it-all or telling you that you’re wrong – whatever you choose, I’m sure it will be perfect because it’s your day :) – I just wanted to offer some insight from the ‘other’ side.

  24. Member
    graywolf 725 posts, Busy bee @ 10:41 am

    @StephK527: i appreciate the suggestion! we actually had considered it, but the way cocktail hour is laid out is pretty weird – there isnt room for many other “stations” except the bar (which clearly is necessary or its not cocktail hour, ya know!). im thinking/hoping that since our wedding is relatively small, it’ll flow a little better with passed.

  25. Member
    kelannadc 345 posts, Helper bee @ 11:21 am

    Oh. My. Glob. You’re making me have menu envy. We decided to go the plated route [because it's "classier"(according to some members of the wife's family]), but I REALLY wanted stations/buffet style. Your guests will get waaaaay more options than mine will. Poop!

    Also, I was TOTALLY nonplussed when I couldn’t find a caterer to do a tasting before I signed a contract. What if I hated the food? Or the caterer? Ugh!

  26. Member
    brooklyn55 743 posts, Busy bee @ 1:20 pm

    We are not tasting our food before signing or the wedding.. YIKES! We COULD have probably worked it out but the same chefs are brought in by the venue for all their events and I got to talk to friends and other people who have had the catering and I have not heard a single negative thing about it yet. Picking was pretty easy without even trying because we knew we had to have a chicken entree (that’s basically all I eat) and NO shellfish (his family ALL has allergies).. We decided on chicken, beef and veggie options and things that sounded like they couldn’t go wrong.. Chicken Marsala, Beef tips, and vegetable alfredo.. With veggie skewers, mashed potatoes, rice pilaf, rolls and salad on the side.. I am hoping those are things you can’t go wrong with?

  27. Member
    Miss Ariel 83 posts, Worker bee @ 10:03 pm

    All of the venues we looked at had catering included. And the one that was our second choice didn’t even do a tasting. Instead they had an annual wedding vendor show where they were serve their normal food. Our venue did at least do a tasting, after we paid. Although since they have an actual restaurant too, we had already been there and knew the food was delicious.

    And I love bacon wrapped dates. They are the holiday appetizer that my husband and I always make, although we stuff them with Parmesan instead of goat cheese.

  28. Member
    painauchocolat 2298 posts, Buzzing bee @ 4:14 pm

    I’m surprised buffet was less expensive. It was the most expensive option, like an extra $10/person, for all of the venues we seriously considered. When I asked, the additional food was cited as the reason. Apparently, guests eat more with a buffet than plated, served dinner.

    HUGE vote for truffle oil + potatoes, anytime!

add a comment

Find Amazing Vendors