Last night Mr. Plane and I were invited to our venue to do a tasting of the food we will ultimately serve at our reception. Instead of picking a few of things we think we want to try and doing a private tasting, the venue has one eveing in the spring that they invite all of the couples getting married this year to try almost everything on their catering menu.
We tasted a lot of food. Ready for gratuitous food pictures? (All photos personal.)
First, the hors d’oeuvre and salad options:
Hors d’oeuvre options (clockwise from bottom): spanokopita; quiche lorraine; panko breaded shrimp; mini chicken wellington; and grilled batard with boursin cheese and tomato cilantro salsa
Salad option 1: Santa Fe Salad – mixed field greens topped with fresh pico de gallo, shredded cheddar jack cheese and fried tortilla strips, served with southwestern-style chipotle ranch dressing
Salad option 2: Gucci Fox Salad – mixed field greens with dried cranberries, imported gorgonzola cheese, candied pecans, bacon, and red onion, served with a light raspberry vinaigrette
Hors d’oeuvres and salads are probably my favorite parts of any meal. All of the hors d’oeuvres we tasted were very good — my favorite was the quiche and the panko shrimp. Mr. Plane liked the wellington and the bruchetta. Both of the salads were also very good, but the Gucci salad would likely pair better with the rest of the meal. I’m not normally a fan of fruity salad dressings, but the raspberry vinaigrette on this salad was incredibly light and not at all overpowering.
Next, pasta and vegetarian options:
Cheese tortellini in a bacon carbonara sauce; eggplant parmesan
Cheese ravioli in Alfredo sauce; vegetarian lasagna
Since I’ve been eating less and less animal products (bacon excluded, obvi), I fully intend to order the vegetarian option for my own meal at the reception. Mr. Plane and I agreed that the ravioli, the carbonara sauce, and the veggie lasagna were the highlights of the pasta options. Since the carbonara sauce has bacon in it (thus rendering it inedible for most vegetarians), we’ll need to go a different route for our vegetarian choice.
Next, the mains and sides:
Clockwise from bottom: Edwardian vegetable blend; pistacchio chicken with roasted garlic cream sauce and pico de gallo; beef wellington; cajun tilapia with gorgonzola cream sauce; beef tenderloin with mushroom demi-glace; and mashed potatoes with butter and chives
Clockwise from bottom: chicken marsala with wine and mushroom sauce; chicken piccata with white wine lemon caper sauce; crab cake (in the middle); roasted redskin potatoes; green bean almondine; carrot and pea pod blend (hiding under another piece of pistacchio chicken); pecan chicken with sweet and spicy cranberry chutney
Our entire table was in agreement that the roasted redskins were one of the best things on the entire buffet. Of the vegetable sides, the green bean almondine was the tastiest.
Although we sampled nearly everything that was offered at the tasting, Mr. Plane and I already had an idea of what we would be choosing for our main dish: a duet plate with a petite beef filet and a piece of chicken. This was a point of contention between the Airplanes, as the only time I had been served a duet plate, I felt like there was a lot of wasted food. But Mr. Plane, having so much experience with banquet service, talked me into it: with the duet, we wouldn’t have to keep track of who requested which main dish (except for the vegetarians), and there would be less room for errors during dinner service. One less thing for me to keep track of? Less issues on my wedding day? It didn’t take long for me to get onboard with the duet.
Overall, I would dub the tasting a success. We were able to narrow down which hors d’oeuvre and sides we’re going to go with, as well as which type of chicken we wanted to include on our duet plate. I got to taste some of the vegetarian options, and we got a lot of our logistical questions answered (more on that soon).
What was your favorite part of your tasting? Any other duet brides out there?