On my final trip home before the wedding, I had a tasting with our lovely caterer, Jody’s Pantry Catering. My family had done a tasting with them previously when we were in crisis mode to find a new caterer, but it’s always nice to meet, greet, and eat first hand, if possible. Without further ado, I give you our delicious menu which, as I said before, will be served small plate style:

Mesclun with fresh pear (red to match our colors!), almond silvers, and chevre cheese with a champagne vinaigrette.

Soup shooter. I was expecting to be served roasted pumpkin soup but was given squash soup with nutmeg. It was delicious – a must have!

Next, squash ravioli. It was really good, but two squashes? Not at our wedding! So we’re going with mushroom ravioli instead, which I am told is just as good (and meaty for our vegetarians).

My parents also tried the pulled pork slider, though I think this is a picture of the pumpkin beef slider, which they also tried and loved. But, we decided to go with only one slider.

And the crab cake (Father Sunbeam dived in before taking the picture…).

Rounding the menu off, which neither of us tasted, will be cider braised short ribs on mashed Yukons and bacon cheddar cornbread. Mr. Sunbeam loves bacon. It’s understandably difficult to make short ribs for a single tasting, but knowing how great the rest of the food was I can’t imagine it will be anything but spectacular.

One thing we were picky about was what the food will be served on. Jody’s sometimes serves their dishes in martini or cosmo glasses. While I know some people love this, we’re not into it. We pictured guests with a glass of wine in one hand and … a glass of crab cake in another. Meh. So we put in a special request to have everything served on a small plate – aside from the soup shooter, which makes more sense to be in a shot glass. Luckily, Jody’s staff is great to work with, so our request won’t set them back a bit!

There you have it—our fall inspired menu inspired by our love of small plates here in San Francisco! All of this will be served after our cocktail hour-slash-cheese course, which will include nuts, dried fruits, crackers, bread and honey to go with the cheese, along with crudities. Hopefully our guests will enjoy everything! I know I will. I’m going to be adamant about actually eating all this delish food.

What’s a favorite dish from your menu?? Were you inspired by the season, location, or something sentimental when choosing your dishes?


Mrs. Sunbeam

San Francisco/Grove City, PA
Wedding Date:
September 2009
Following My Heart
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  1. Member
    Pr3c1ou5 72 posts, Worker bee @ 1:53 am

    can i come to your wedding?

  2. Member
    DC Anna 514 posts, Busy bee @ 8:01 am

    I LOVE all things flavored with pumpkin or squash — in fact butternut squash ravioli is one of my favs! This almost makes me wish I was having a fall wedding to incorporate fall flavors!

  3. Member
    pvaulter718 2116 posts, Buzzing bee @ 10:42 am

    I love the pumpkin and squash soup and ravioli idea! Our menu is very simple, with no real sauces, glazes etc.

  4. Member
    Jamie_Lee 23 posts, Newbee @ 11:51 am

    Mmm…love the fall menu! We’re doing a fall menu too. I am adamant on a squash soup as well, and we’re having chicken pot pie (which was heaven on a plate at our tasting!) and sweet potato planks. The food was even good nuked the next day for the fiance and future father in law who couldn’t make it!

    But seriously, your ravioli and slider are making me VERY hungry!

  5. Member
    Jenniphyr 3426 posts, Sugar bee @ 11:53 am

    Sounds delish! Now I am desperate for pulled pork….

  6. msbuttons Bee
    msbuttons 5014 posts, Bee Keeper @ 12:40 pm

    Bacon cheddar cornbread?!?!?! Be still, my heart! That sounds absolutely delish (as well as the rest of the menu, but I started salivating at the thought of the bread)!

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