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.)

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

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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

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Wild rice with garlic, fennel, & onions

Grilled flank steak served with a wild mushroom demi-glace

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Grilled asparagus with lemon

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

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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

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  1. 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

  2. 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?

  3. 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.

  4. 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.

  5. 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!

  6. 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?

  7. 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.

  8. 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!

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