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?