On October 5th, we had the pleasure of being a part of Morgan and Will’s wedding at Yew Dell Botanical Gardens. From our initial conversations it was clear that Morgan and Will wanted the food to be the highlight of their wedding [we think our food deserves all the limelight too 😉 ] The ceremony was in the beautiful gardens at Yew Dell, followed by cocktail hour. For cocktail hour, they chose to have passed appetizers as well as chef action stations with fire grilled skewers and a choice of 3 of our delicious mole sauces. They also had a ceviche and guacamole station where chef’s prepared guacamole in traditional style in lava rock molcajete straight from Michoacán. Guests were then seated under the expansive pavilion for dinner where they enjoyed plated salad and entrée of their choice. Dessert was delicious cake, cannoli and ice cream as guests danced on into the night. We wish Morgan and Will a lifetime of happiness!
The Menu
GUACAMOLE & CEVICHE ACTION STATION
Guacamole and Chips
Shrimp Ceviche
Malanga Chips
Plantain Chips
Tortilla Chips
MOLE ACTION STATION
Chicken Skewers
Beef Skewers
Veracruz chocolate Mole
Pipian Rojo
Salsa Negra
PASSED APPETIZERS
Mini Pork Tostada
Veggie Ojaldras
Chicken Taquitos
PLATED SALAD
Autumn Salad: greens | apples | squash | goat cheese | candied pecans | sorghum-chile vinaigrette
PLATED ENTREES:
Cochinita Pibil: slow-roasted pork in achiote sauce
Chicken with Pipian Rojo
Spaghetti Squash Toss
Jalapeno Mashed Potatoes
Tok-Sel Lima Beans
Fried Plantains