One Bite Closer…

Our tasting team: Us + Mr. P’s brother (and best man) + Bridesmaid R.

The mission: Chow down! And figure out which dishes will be served at the wedding.

It’s time for some sexy food shots!

First, bring on the wine:


Merlot, cab sauv, pinot grigio, and chardonnay (all Beaulieu Vineyards except for the pinot)

  • The reds were lighter than we’re used to, but for a multi-course summer dinner the weight will be fine. The pinot grigio was crisp and fresh, almost masquerading as a sauv blanc (one of my favorite varietals). The chardonnay wasn’t overly oaky, also crisp and refreshing. Overall, we were pleased with the quality of the house wines.

The little bites:


Left: Indian chicken with mango chutney on a crisp potato wafer; center: beef filet canape with olive tapenade; right: sesame-crusted Japanese tuna on rice-paper crisp with wasabi sour cream


Sesame-crusted Japanese tuna on rice-paper crisp with wasabi sour cream

  • Love! The wasabi was not as intense as expected, which means it’ll be fine for most guests.


Beef filet canape with olive tapenade

  • The components changed since our last look at the menu; instead of the artichoke puree and shaved parm, it’s now an olive tapenade. Perfect, aside from the tapenade, which made it a little too salty. Best Man M suggested a mushroom duxelle, melted bleu cheese, or a dijon drizzle instead.


Indian chicken with mango chutney on a crisp potato wafer

  • OMG, love the flavor! Aromatic and oh so tasty.


Left: mini vegetable spring roll with sweet-chili dipping sauce; Right: crostini with roasted garlic, goat cheese, and roasted red pepper

  • Spring roll: The dipping sauce made it the spiciest of all the apps. It’s a safe choice, but didn’t make the cut. We’ll probably swap it out for another veggie app like sweet-potato/cheddar pancakes topped with a citrus-cranberry glaze.
  • Crostini: The potential for the giant slices of garlic (they’re the white pieces that are not the cheese) to overwhelm concerned M, but they were barely detectable. I loved the red pepper instead of the more typical tomato (as in bruschetta).

Rabbit food:


Strawberry salad with candied walnuts, bleu cheese, and balsamic vinaigrette

  • My fruit-deprived winter palate came alive with the first bite. Yum yum! Nice “mild” bleu in both salads.


Pear salad with toasted hazelnuts, bleu cheese, and white-wine vinaigrette

  • Guys, these pears were insanely juicy. It is so difficult to find good pears. I’m salivating just thinking about them! The light freshness of this salad gives it an extra edge for our summer shindig. We’re thinking we’ll keep the pear-salad components but use the greens from the strawberry salad instead of the frisée.

Entrees, from the lighter fish dishes to beefy beef:


Panko-crusted rockfish with an herbed tomato concasser and jumbo grilled shrimp

  • The plate was interesting without being overly complicated, but the rockfish wasn’t as tasty as the salmon. Presentation was just “meh” compared to the next dish.


Coulibiac of salmon with mushroom duxelle and spinach wrapped in puff pastry

  • This was the clear winner of the fish options. What reads like a complicated dish is just a super tasty Hot Pocket. More, please!


Herb-sauteed boneless chicken breasts in rosemary sun-dried tomato cream sauce

  • Chicken was our “safe” option but not needed. It didn’t impress nearly as much as the coulibiac.


Grilled filet of beef with red-wine demi-glace

  • Excellent, just as expected. Nice demi and loved the peppercorns. M’s only complaint is he wanted more!

And then cookies and coffee to sweeten the deal…


Sorry for the half-eaten display. We dove right in; photos were an afterthought.

The tasting was complete. And what were the results of our mission? Comfortably full, confident about our choices, and excited to eat more…even if we have to wait until June!

(No pictures or measurements for the outdoor terrace since the tent was down for the season. D’oh! Why didn’t we think of this?! And there was no need to measure the interior spaces as our [always on top of it] coordinator has all the dimensions memorized.)

If you were a guest, which entree would you pick? What have been some of your favorite wedding appetizers/entrees?

All personal photos unless otherwise noted


Mrs. Pain au Chocolat

Wilmington, DE
Wedding Date:
June 2011
A Cozy Christmas Wedding: I Turn Into a Bride
Themes and Gilmore Girls
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  1. hyena Bee
    hyena 2537 posts, Sugar bee @ 9:18 pm

    Oh Miss P, I am so all over that chicken with the sundried tomato sauce! yum yum yum. Food posts are my faves. 🙂

  2. Member
    Ms. Anemone 624 posts, Busy bee @ 11:14 pm


  3. Member
    Miss Ariel 83 posts, Worker bee @ 11:39 pm

    I’m normally more of a chicken person, but I have to say that fillet looks absolutely delicious!

  4. tartlet Bee
    tartlet 3227 posts, Sugar bee @ 11:40 pm

    The salmon in puff pastry needs to get in mah belleh right. now. All of the food looks so delicious, and I could make a meal out of those salads! Your guests are super lucky! *tummy grumbles*

  5. mscottoncandy Bee
    mscottoncandy 436 posts, Helper bee @ 12:47 am

    mmmm fillet of beef with mash potatoes! Your food looks so tasty I would be one happy guest at your wedding!

  6. Member
    evorce 74 posts, Worker bee @ 11:41 am

    Julie Powell wrote this really great and hilarious essay in this book called “Altared” about wedding food. There is an excerpt from it. I laughed out loud so hard from that essay, and because of it I don’t have super high hopes about the wedding food, although our venue is supposed to be tasty.

  7. Member
    evorce 74 posts, Worker bee @ 11:42 am

    “Hundreds of guests + unreasonable expectations + catering – billions of dollars = rubber chicken. “

  8. meerkat Bee
    meerkat 3257 posts, Sugar bee @ 1:00 pm

    ROFL – Rabbit food! It may be rabbit food but it got my stomach growling!

  9. carousel Bee
    carousel 590 posts, Busy bee @ 10:07 am

    Great options!! They all looked great, but yeah I would also have gone for the salmon…

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