On January 21st, we had the opportunity to cater Paige & Dylon’s beautiful, winter wedding at Story Louisville in the heart of NULU. Guests gathered for the late afternoon ceremony on the spacious, naturally lit 3rd floor. The ceremony was followed by cocktail hour with passed appetizers on the 2nd floor during which we collaborated with their wedding planner Keirsten Kremer and Story Louisville’s staff to rearrange the 3rd floor space for plated dinner service with a pre-set salad to greet guests as they were seated.
To round the evening out after serving a delicious cake baked by Louisville’s own MBC and plenty of dancing the night away, the bride and groom–both brilliant musicians–paused the music to sing a gorgeous choral piece alongside the other members of their choir present at the event. We were so happy to be a part of this unforgettable, warm wedding. Paige’s parents have been long-time supporters of the Mayan Cafe, and it is truly meaningful to get further acquainted with their family and be a part of their special day.
Ojaldra puff pastry: charred broccoli | roasted corn | feta cheese
Chicken Taquitos: shredded chicken | potatoes | Chihuahua cheese | bell peppers | roasted corn | sour cream
Bocadito de Papas: fried potato bites | sunflower tapenade | roasted red pepper
PLATED SALAD COURSE
Winter Salad (this item is no longer on the menu, not sure if you all want to bluff about and say it was something different, or include it…)
PLATED DINNER COURSE
Cochinita Pibil (slow roasted pork in achiote sauce)
Chicken in Pipian Rojo (pumpkin seed mole)
or Spaghetti Squash Toss: spaghetti squash | pepitas | French feta | cactus | seasonal vegetables | green mole
*Each entree served with lima beans & and roasted seasonal vegetables