July 2010
The Menu
Passed Reception Canapés
Goat Cheese and Beet Terrine with Pink Peppercorns and Chervil
Tomato, Basil and Mozzarella Caprese Skewers
Endive Spears with Blue Cheese and Candied Walnuts
Artichoke Mushroom Crostini
Chilled Dinner Buffet
Mixed Greens Salad with Apples, Blueberries, Manchego and Spanish Almonds with an
Orange-Fennel Vinaigrette
Lemon-Herbed Airline Chicken Breast with Peanut Sauce
Sliced Beef Tenderloin with Sundried Tomato Relish and Horseradish Sauce
Seasoned Sweet Potato Wedges
Herb Roasted Vegetables with Roasted Cherry Tomato Relish
Lunds & Byerlys Parmesan Breadsticks
Organic Artisan Whole Grain and French Dinner Rolls and Whipped Butter
(served tableside)
Dessert Buffet
Heart-Shaped Lemon-Scented Biscuits
Sweetened Fresh Strawberries
Chantilly Cream
Regular and Decaf Coffee
Evening Snacks
Assorted Focaccia Squares
Assorted Mini Cupcakes
On this beautiful summer evening, a young couple exchanged their vows in a lush outdoor amphitheater overlooking a sparkling pond with a dancing fountain. After the ceremony, the guests enjoyed passed hors d’oeuvres on the three-tiered patio where bartenders served wine, beer, margaritas and Pellegrino.
The guests soon made their way up the wooded path to the tent where they were greeted with flutes of crisp, bubbly champagne and awaited the grand entrance of the bride and groom. After toasts and kisses exchanged by the newlyweds, the guests made their way to the bountiful buffet created especially for the couple by Chef Bruno and dined to their hearts’ content.
There were more toasts and speeches, and then the dessert display was presented. The wedding party and the guests of honor were served tableside while the rest of the guests casually helped themselves to the quintessential summer dessert: strawberry shortcake. But it wasn’t your average strawberry shortcake; no, this was a lemon-scented, heart-shaped shortcake with ripe, sweetened strawberries and freshly whipped cream. Guests oohed and aahed and came back for seconds.
Soon the dancing began! Guests twirled and boogied on the checkerboard dance floor while others chatted on the plush lounge furniture and watched the action from a distance. And to think that there was even more to come! As the evening went along, we set up a darling tiered display of mini cupcakes and surrounded it with savory focaccia squares for those who were working up an appetite on the dance floor, or just wanted to sample a little something more.
The menu was definitely a labor of love. The couple had a few ideas in mind of what they would like to serve when they came in for their first consultation. After going over their ideas with Chef Bruno, it was decided that the best menu for their outdoor reception in the heat of July would be a bountiful display of chilled foods that would be refreshing, yet satisfying. We set up a tasting for the couple and the bride’s mom to see if what Chef Bruno suggested would suit their wishes. After just a few bites, they were in love.
