my wedding, chapter 2A - food

chapter 2A - appetizers & dinner buffet

I've shown the design for the menu, now it's time to talk about what's on it!

We decided on a buffet dinner from Phoenix Fine Catering since they had so many delicious options to chose from. They provided the china (I specified fun square plates!), glassware, servers... pretty much everything we'd need. For hors d'oeuvres we had to have Crabb Cakes (haha), and added Sausage Stuffed Mushrooms, Bruchetta and a Cheese/Cracker/Fruit set-up.

"Crabb" Cakes, photo © Cameron Ingalls

The dinner started with a plated salad at everyone's seat. We had the chef recreate our favorite salad, made up of: Mixed Spring Greens topped with Feta Cheese, Toasted Pine Nuts, Dried Cranberries, Mandarin Oranges and a Ginger-Seasame Dressing. The truth is that it probably was a bit too obscure for some people's taste, but it was personal for us and fun to include!
[and I should add, this salad was first introduced to me by my sister - thanks jen!]

The buffet was set up in the barn and even included an in-line carver! We picked a wide variety of foods to satisfy everyone and kept with the modern country theme, picking "upscale" BBQ food. The dinner buffet included: Steamed Summer Vegetables, Waldorf Salad, Green Bean, Walnut & Feta Salad, Penne Pesto Pasta Salad, Santa Maria Style Baked Beans, Grilled Garlic Risotto Cakes, BBQ Tri-Tip Steak with Salsa and Horseradish and Butternut Squash Ravioli. Phew! Lots to choose from! I had a little bit of everything and it was extremely good!