Short Wedding Service

Nothing really new or exciting happened today. I began work at the castle at 11:00a.m., preparing canapés and other items needed for today’s wedding. Soon, I brought some supplies over to the marquee and got to do the beginning of the plates, instead of just finishing them. I plated the starter and the salmon main, and prepared some salad and some bread. Then back over to the castle for lunch – fish and chips and salad and green beans, as well as another special staff dessert, bread pudding made from leftover croissants, fruit preserves, and white chocolate custard. Then back to the marquee for more prep, then back to the castle for plating and serving canapés. Finally back to the marquee for serving the wedding.
It was a relatively small function – 177 guests, and service went quickly and smoothly, and didn’t go much past 8:00p.m.
Tonight’s menu was:
Canapés: Salmon & Crème Fraîche on Blinis, Tempura of Prawn with Sweet Chilli Sauce, Mini Vegetable Spring Rolls, Filo Tartlets with Smoked Chicken, Black Olives & Pesto, Spiced Chicken Kebabs, Breaded Mozzarella Sticks. 
Starter: Marinated Escalope of Local Chicken, sliced plum tomato with mixed leaves, balsamic, and basil pesto.
Bread: Wheat bread, raisin rolls, sesame seeded rolls, white rolls, caraway rolls, red pepper rolls. 
Soup:  Cream of Leek and Potato, with truffle oil.
Sorbet: Lemon
Main Course Option #1 – Meat: Sirloin Steak served medium- well, braised shallot, celeriac purée, fondant potato, brandy and Madagascar green peppercorn sauce.
Main Course Option #2 - Fish: Grilled Salmon, salad of fennel marinated in lemon, baby spinach, vierge dressing.
Main Course Option #3 – Vegetarian: Provençal Vegetable Pithivier with Red Pepper Tapenade & Basil Pesto
Side Dishes: Roast Baby Potatoes, and Roast carrots, onions, parsnip, and turnip.
Dessert: Warm Apple and Berry Crumble, vanilla ice cream.
Petits Fours Assortment: madeleines, cranberry white fudge, fruit jellies, flaked white chocolate truffles, Belgian dark chocolate truffles. 

Not sure when/how I changed so much - but I went from not going near
any meat showing even a hint of pink to preferring my steak this rare!