In November of 2013, we had the pleasure of catering Stephanie & Stephen’s wedding. We know these good folks from their work in neighborhood, NuLu, so it was more fun than work to plan their menu. Both the ceremony and reception were outside, and the day couldn’t have been more beautiful. They wanted a low-key, casual feel for the evening, so they had a mixture of high, cocktail tables and some standard round tables with chairs. We started out with several passed appetizers, all of which were vegetarian, as the groom was vegetarian. Plus, we love working with veggies from our local farms! After everyone had a chance to grab a drink (lots of bourbon, of course!) and have a few bites, we started a quesadilla bar which our chef, Bruce, manned. We were cranking out veggies quesadillas and chicken quesadillas with a whole slew of toppings to spice them up. Later on in the evening, we put out a tray of our chilaquiles, a tortilla lasagna layered with fresh vegetables, gooey cheese & a rich mole sauce. We also served our signature tok-sel lima beans. Stephanie had gotten a mix of cupcakes and a small wedding cake, plus there were smores by the fire pits outside the tent. All around, it was a lovely evening with some seriously wonderful people.
THE MENU :
APPETIZERS
Ojaldra : puff pastry filled with smoked salmon, cream cheese & guava
Butternut squash & goat cheese fritters
Taquitos : crepe rollups filled with seasonal root vegetables, French feta cheese & topped with a pumpkin cream sauce
QUESADILLA BAR
Chicken Quesadillas
Veggie Quesadillas
Guacamole & Chips
Tropical Salsa
Pico de Gallo
Sour Cream
ENTRÉE/SIDE
Chilaquile : tortilla lasagna layered with seasonal vegetables in (vegetarian) mole
Tok-sel lima beans
