Rustic Farm Wedding

Yesterday I was part of a catering team hired to prepare hors d'oeuvres, a four course plated meal, and evening buffet for 200 wedding guests. The wedding took place on a small farm property in the middle of nowhere, about an hour outside of the city. The team of five chefs did most of the prep work the days before at our kitchen, as we only had a small mobile kitchen to work with on site (more on this tomorrow).

The menu was as follows:

Hors D'ouvres Reception:

• Pork Belly and hot mustard crustini
• Beef briset and horseradish crustini
• Bruschetta crustini
• Guacamole crustini
• Oysters rockefeller
• Mussels in curry sauce
• Mussels in marinera sauce

Seated Dinner:

• Soup: Seafood Chowder, fresh biscuit
• Salad: Mesclun greens, beets, radish, sunflower brittle, maple balsamic vinaigrette
• Main: roasted vegetable medley, boiled baby potatoes, choice of; beef with jus, chicken supreme stuffed with bacon and brie served with maple sauce, grilled salmon with fruit salsa, vegetarian wellington.
• Dessert: Wedding cake

Evening Buffet:

• crustinis
• potato chips
• dip
• mussels

the wedding cake, laced with fresh berries

It is doing events like these that make me realize how much I love catering events and how much I love weddings!!!