 Wedding Reception - Passed Apps and 5 Course Sit Down - Eden's Whim Villa - 32 Guests - 12/4/07
It’s different when a friend is what others would call a ‘bride-zilla’. When you don’t know her, she would seem inflexible and neurotic. When you know her, its more like she just has her particular ways, knows very specifically what she wants because she’s in the biz, is extremely organized, and is only a little bit snappy because its her frickin’ wedding. I mean, you only do this once, in most countries.
Warning! The people in this spotlight are friends! All comments about their event are really biased!
If I could do it without offending her, I’d post Michel’s wedding day schedule broken down at times (no kidding) by 15 minute intervals. We can laugh about this now, right? I will, however, post their menu and all the restrictions. This is only meant to emphasize our versatility and is in no way a reflection of what kind of bride Michel was.
MENU
Allergies: Eggplant, Zucchini, Squash, Bell Peppers, Shellfish
Michel, NO Chix, Meat, ‘fishy’ Fish, grapefruit, shellfish
Passed Appetizers
Dry-rubbed Fried Oysters with Pickled Daikon-Cucumber Mignonette, and Cilantro-Pesto Grilled Flatbread
Seared Four Pork Pate with Dried Cranberries and Pistachio, atop Toast Points with Whole Grain Mustard and Sliced Gherkins
Tuna Tartar Spoons with Saffron-Lime Aioli
Crispy Sweet Potato Roll with Mustard–Sweet Soy
Five-Course Custom Menu
Chilled Lemongrass-Coconut Soup with a Rice Paper Parcel stuffed with Shrimp Mousseline and Seared Scallop, topped with Toasted Cashews and drizzled with Parsley Oil (for bride, Parcel with no shellfish; substitute Mahi)
Potato-Crusted Halibut with Wild Mushroom-Mascarpone Ravioli, Reisling-Parmesan Broth with Pancetta Lardon (none for bride), and Grilled Broccoli Rabe
Duck Confit and Fennel Salad with Mache and Grilled Radicchio, Orange-Black Truffle Vinaigrette and Almond Tuille (for bride substitute Smoked Salmon)
Braised Veal Cheek (none for bride) with Pumpkin Puree, and Crispy Fontina-topped Risotto and Sage Brown Butter
Cinnamon Sugar Beignets with Chocolate-Espresso Crème Brulee and Host-Provided Cake
Strawberry Sorbet Floats with Raspberry-Lime Rickey Soda and a touch of Gran Marnier
When the smoke cleared and the night was over, Michel was perceptively jovial, David was happy that his new wife had arranged special Caribbean Dancers to entertain the party, and all of our staff breathed a sigh of relief that we didn’t shed any blood.
Another satisfied customer in the bag.
Dear Mat & St. John Catering Staff,
Thank you for making the most memorable day of our lives perfect. You carried out our vision with great expertise and precision. We appreciate your patience in customizing a wedding menu for us – the food was superb – our guests raved about each and every dish. From the set-up that was executed perfectly from the vision in my head to the five star service our guests received by your staff, we Thank You! If only we could have the reception again and again! Although I don’t think my dress will hold up jumping into the pool that many times!
Thank you,
David & Michel
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