I found this link and may look for some of these varieties.
Top Five Inexpensive Rosé Wines
Wine On A Budget
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Wednesday, March 17, 2010
Sunday, March 14, 2010
Menu & Caterer Setup
We spoke with our Chef for the reception tonight. She sounded great and very professional. I don't think we'll have any worries and our menu sounds terrific.
For Hors D'oeuvres she'll be preparing a cheese & summer sausage display and crackers with a fruit display that includes a melon love birds carving with yogurt dip for $2.50/person.
The main buffet course will include:
Chicken Veronique (a sautéed chicken breast finished with shallots, red & green grapes, white wine and heavy cream)
Sliced Tenderloin
Au Gratin Potatoes
Cold Pasta Salad
Frenched green beans w/bacon
Tossed salad w/home made dressings
Dessert (instead of cake) will be home made brownies with home made mini sorbet scoops of mint, black raspberries and either vanilla or white chocolate sorbet.
$23.00/person
She will be providing all of the serving plates and utensils and we'll be renting dishes, silverware, and stemware from Cayas Canopies (who she recommended highly). Chef B will also be bringing coffee. We'll be providing the drinks and the bar setup.
I'll send her photos or photo links so she can see the kitchen and setup of the chalet. I'm sure she's dealt with some odd kitchen settings in her time, so even though the kitchen is small, we're hoping she can work with it.
For Hors D'oeuvres she'll be preparing a cheese & summer sausage display and crackers with a fruit display that includes a melon love birds carving with yogurt dip for $2.50/person.
The main buffet course will include:
Chicken Veronique (a sautéed chicken breast finished with shallots, red & green grapes, white wine and heavy cream)
Sliced Tenderloin
Au Gratin Potatoes
Cold Pasta Salad
Frenched green beans w/bacon
Tossed salad w/home made dressings
Dessert (instead of cake) will be home made brownies with home made mini sorbet scoops of mint, black raspberries and either vanilla or white chocolate sorbet.
$23.00/person
She will be providing all of the serving plates and utensils and we'll be renting dishes, silverware, and stemware from Cayas Canopies (who she recommended highly). Chef B will also be bringing coffee. We'll be providing the drinks and the bar setup.
I'll send her photos or photo links so she can see the kitchen and setup of the chalet. I'm sure she's dealt with some odd kitchen settings in her time, so even though the kitchen is small, we're hoping she can work with it.
Monday, February 1, 2010
A Taste of Maine?
I had thought about giving guests at our wedding something from Maine and discovered this company.Blair House of Maine Shortbreads
A strong possibility to use at favors. And with a Scottish twist. We'll see.
Saturday, January 30, 2010
Drink Calculator
Hmmm..this is interesting! A way to determine how much alcohol you need to purchase for your wedding/reception at evite.com
Wednesday, October 7, 2009
Monday, August 31, 2009
Food Tips
For Warm-Weather Summer Weddings:
Cool Appetizers
Icy apps can help hot guests cool down during your cocktail hour or reception. Shrimp cocktail on ice is always refreshing. While ice sculpture raw bars remain popular, if that's not your style, consider serving individual shrimp set on cups of shaved ice.
More ideas: Anything miniature is hugely popular for weddings of all seasons. For a summer wedding, think of seasonally inspired options like shots of gazpacho served in carved-out cucumber cups or mini Caesar salads.
Sizzling Entree Selections
Summer is the season for barbecuing, so consider serving a grilled entree for instant seasonal style. Rather than going for heavier fare like steak or pulled pork, stick to the lighter side with chicken or fish. Bringing in fruity flavors will add even more seasonal flair -- think chili-lime rubbed chicken breasts or grilled tilapia topped with mango salsa.
More ideas: Go for upscale picnic-style fare, which is both a low-maintenance and high-style way to go. One example menu we love: coconut-fried chicken served with dipping sauces, red bliss potato salad, and mandarin orange and mesclun salad with raspberry vinaigrette. The options are endless (and delicious!).
Desserts Double as Decor
Serving a dessert in addition to the wedding cake is more popular than ever and a great way to season-ize your menu. Give your dessert double impact by choosing a sweet treat that echoes the ambience of your event. Consider serving a mini-scoop trio of sorbet that mimics the colors of your wedding. With so many flavors to choose from -- melon, lime, raspberry, mango, and more -- you're sure to find something yummy that suits your style. Hmmm.....I like the sounds of that. Using one small scoop of mint ice cream, next to small scoop of black raspberry ice cream next to one piece of brownie with a sprig of mint. The mint and raspberry colors would be close to my color scheme of sage green and purple.
More ideas: Create "dessert gardens" by having your caterer attach small pieces of cheesecake or chocolate to lollipop sticks and displaying them in a fresh bed of wheatgrass. They're as cute and chic as they are easy to eat for a late-night snack to polish off a perfect evening.
SOURCE: Theknot.com
Cool Appetizers
Icy apps can help hot guests cool down during your cocktail hour or reception. Shrimp cocktail on ice is always refreshing. While ice sculpture raw bars remain popular, if that's not your style, consider serving individual shrimp set on cups of shaved ice.
More ideas: Anything miniature is hugely popular for weddings of all seasons. For a summer wedding, think of seasonally inspired options like shots of gazpacho served in carved-out cucumber cups or mini Caesar salads.
Sizzling Entree Selections
Summer is the season for barbecuing, so consider serving a grilled entree for instant seasonal style. Rather than going for heavier fare like steak or pulled pork, stick to the lighter side with chicken or fish. Bringing in fruity flavors will add even more seasonal flair -- think chili-lime rubbed chicken breasts or grilled tilapia topped with mango salsa.
More ideas: Go for upscale picnic-style fare, which is both a low-maintenance and high-style way to go. One example menu we love: coconut-fried chicken served with dipping sauces, red bliss potato salad, and mandarin orange and mesclun salad with raspberry vinaigrette. The options are endless (and delicious!).
Desserts Double as Decor
Serving a dessert in addition to the wedding cake is more popular than ever and a great way to season-ize your menu. Give your dessert double impact by choosing a sweet treat that echoes the ambience of your event. Consider serving a mini-scoop trio of sorbet that mimics the colors of your wedding. With so many flavors to choose from -- melon, lime, raspberry, mango, and more -- you're sure to find something yummy that suits your style. Hmmm.....I like the sounds of that. Using one small scoop of mint ice cream, next to small scoop of black raspberry ice cream next to one piece of brownie with a sprig of mint. The mint and raspberry colors would be close to my color scheme of sage green and purple.
More ideas: Create "dessert gardens" by having your caterer attach small pieces of cheesecake or chocolate to lollipop sticks and displaying them in a fresh bed of wheatgrass. They're as cute and chic as they are easy to eat for a late-night snack to polish off a perfect evening.
SOURCE: Theknot.com
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