Classic Catering Private Tasting February 2012

Over the last year, we have started hosting Private Tastings for engaged couples who are searching for the perfect caterer. What is a private tasting, you ask? It as an evening of sampling some of our most deliciousand sought-after dishes, along with a glass of wine, and a chance to talk with our Proprietors, Doug and Mary Partridge. To make the evening complete, our Executive Chef, Lispeth Springer, is also available to discuss any menu ideas or special dietary needs you may have. When the three individuals work together, your vision of the perfect wedding reception is more realistic.

Here is some footage from the night of Doug Partridge sharing how he creates our centerpieces; Thai Fruit Sculptures:

So, what did we serve? (Prepare yourself...)

The Taste of Your Classic Wedding

Hors D’oeuvres

Cucumber Cushi

Hand Carved Cucumber Rounds Filled with Pico de Gallo

Decorated Five-Layer Cheese Torte

Chevre and Cream Cheese Layered Between Sun-Dried Tomato and Basil Pestos

Torte will be Monogrammed with the Bride and Groom’s First Names

Served with Gourmet Crackers, Flatbreads and Lavosh

 Bruschetta Bar

Featuring Olive Tapenade, Artichoke Feta and Tomato Misto with Bacon

  

Miniature Blue Crab Cake

Served with Chipotle Cream

  

Roasted Fingerling Potatoes

Served with Three Cheese Fondue

 Asian Style Chicken Satay

Served with Sweet Chili Sauce

Roasted Wild Mushroom Ravioli in Sage Browned Butter

Round Pillows of Noodle Dough Filled with Mushrooms

   

The Taste of Your Classic Wedding

Dinner

Haricot Verts Salad

Sautéed Haricot Verts Tossed with Grape Tomatoes, Almonds & Rice Wine Vinaigrette

  

Champagne Chicken

Boneless Breast of Chicken with a Champagne Cream Sauce

(Tonight the Chicken is Served Julienne Style; a Five-ounce Boneless Breast is Served at all Events)

  

Chef Carved Action Station

Burgundy and Pepper Marinated Tri-Tip Beef Roast

Served with Cabernet Mushroom Jus

 “House Smoked” Orange Ginger Turkey

Served with Orange Marmalade Horseradish and Roasted Garlic Aioli

 Chef’s Table

Wild Mushroom Ragout

Served with Crispy Polenta

  

Mini Tartlets

Individual Pastry Shells Featuring Pecan and Strawberry Cheesecake Fillings

Bon Appétit

Mark your planner for our next Tasting; Thursday, April 19th, 2012. We hope to meet with you soon!