On July 25, 2015, we had the pleasure of catering Sara & Tom’s wedding at Bernheim Forest. What an incredibly beautiful place! Sara & Tom were such great people to work with – outdoorsy, laid-back and relaxed. They infused that same vibe into their wedding. The ceremony was at the Quiet Garden, just down the road from the Garden Pavilion where the receptio
n took place. They began with several appetizers and wine, beer & bubbly on the bar. Once the bride and groom entered the room, their families gave several heartfelt toasts and the guests then enjoyed the buffet dinner. Since the setting around the pavilion was so gorgeous – right on the lake – everyone strolled around outside following dinner & cake. Though toasty outside, the day was filled with good food and drinks, great company, and lovely scenery. We were thrilled to be a part of the celebration!
The Menu
APPETIZERS
Scallops Ceviche with roasted poblano vinaigrette, avocado, pico de gallo & tortilla chips
Ojaldra: puff pastry filled with smoked salmon, cream cheese & guava
SALAD
Mayan Salad : greens | avocado | jicama | oranges | pumpkin seeds | queso fresco | olive oil-lime vinaigrette
ENTREES
Cochinita Pibil: slow-roasted pork in achiote sauce with pickled onions
Chilaquile: tortillas, grilled cactus, potatoes, chayote squash, tomato casera sauce, queso fresco
*Chorizo on the side
SIDES
Tok-sel Lima Beans
Fried Plantains
