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.
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.)
Medjool dates stuffed with goat cheese and wrapped in bacon (Goat cheese is my kryptonite.)
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
Wild rice with garlic, fennel, & onions
Grilled flank steak served with a wild mushroom demi-glace
Grilled asparagus with lemon
Roasted garlic mashed potatoes with fresh chives and white truffle oil (whattttt??!)
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)
- Washington DC
- Business Development Executive
- Wedding Date:
- February 2013
- Whittemore House