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
We recently had the pleasure of creating a wedding reception with Erica and Jackson, a fun and sweet couple we met last year. Below you will find their selected menu, along with a few awesome photos from their special day, taken by Jenny Solar from Solar Photographers.
Erica & Jackson's Wedding Menu
Hors d'oeuvres
Crostini with Brie and Caramelized Pear
Spanakopita
Decorated Five-Layer Cheese Torte
Chevre and Cream Cheese Layered Between
Sun-Dried Tomato and Basil Pestos
Served with Gourmet Crackers
Dinner
Classic Salad Supreme
Tender Field Greens Tossed with Mandarin Oranges and Sliced Almonds
Event Type: La Joie Open House
Location: 7620 W. 121st St.
Overland Park, KS
Phone: (913) 601-4444
Cost: Free
More Info: La Joie Website
January 22 (Sunday) 11 AM-3 PM
Event Type: KC Unveiled Wedding Show
Location: The Cotillion
1717 Burdett Crossing
Blue Springs, MO 64015
Phone: (816) 228-0900
Cost: Free
More Info: The Cotillion
January 29 (Sunday) 11-4 PM
Event Type: Engaged Wedding Show
Location: Union Station
30 W. Pershing
Kansas City, MO
Phone: (816) 229-9333
Cost: $10 Online & at door - Buy One, Get One Free Online
More Info: Perfect Wedding Guide
We are so excited about winning the 2012 Bride’s Choice Award! This award was given by Wedding Wire, and recognizes the top 5 percent of local wedding professionals who demonstrate excellence in service, quality and professionalism.
This is the second time we have won the award from Wedding Wire, which takes into account flattering reviews we have received from our clients. We greatly appreciate all your support and word of mouth business!
Want to review us now? Visit our Wedding Wire page here.
Our Executive Chef, Lispeth Springer, has been a busy bee this holiday season. I poked my head in the kitchen to see what sort of delicious items she was creating today. She quickly opened an oven to display a pan of marbled cheesecake bars (pictured left). The aroma was enough for me to know just how tasty they would be for this evening's client.
We then viewed the ingredients she would soon transform into Salmon Provencal. Lispeth described the entree as, "a Mediterranean dish, topped with oven-roasted tomatoes, a combination of olives and artichokes." I asked for a bite, even though I knew better.
Lastly, she mentioned that she would make polenta with mushroom ragout. "Polenta gets a bad rap," she explained, "but if you know how to combine it with other items, it's delicious. It can also be used for breakfast, lunch or dinner."
When I asked Lispeth for a helpful cooking tip for the holiday season she answered, "Make larger batches of items so that you can multipurpose them in other dishes. It saves you and your oven time and energy." Do you have a question for Lispeth? Feel free to let us know!
