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10.21.17 Caitlin & Edward’s Wedding

On October 21, 2017, we had the true pleasure of catering Caitlin & Edward’s wedding at E.P. “Tom” Sawyer State Park. Their park center is set against a gorgeous backdrop of trees, a perfect setting for a late October wedding. They held their ceremony outside and then came inside the event room for the reception. We had an app station setup during cocktail hour while the bar served bourbon cocktails, wine and craft beers. The dinner buffet was filled to the brim with delicious choices – pork, salmon, chilaquiles, and so many sides. Everyone ate extremely well! They had a pie station with a multitude of choices later in the evening which the guests really enjoyed also. This couple was so relaxed and low-key; they truly enjoyed the whole evening celebrating with great friends, family and food. We were thrilled to have been involved.

The Menu

Guacamole & Chips
Ojaldra: puff pastry | smoked salmon | cream cheese | guava
Fritters: butternut squash | goat cheese

Mayan Salad: greens | avocado | jicama | citrus | pumpkin seeds | queso fresco | grapefruit-epasote vinaigrette
Cochinita Pibil: slow-roasted pork | achiote sauce | pickled onions
Chilaquile: tortillas | potatoes | grilled cactus | mushrooms | grilled poblanos | tomato casera sauce
Salmon: pan-seared salmon filet | cuitlacoche cream sauce
Tok-sel Lima Bean: roasted lima beans | sesame oil | pumpkin seeds | green onions | parsley | lime
Fried Plantains
Grilled Seasonal Vegetables