On Sunday, September 4, 2016, we had the honor of catering April & Timothy’s wedding at Smith Berry Winery in New Castle, KY. They were a delightful couple to work with – relaxed, organized and focused on all the right things. The pavillion at Smith Berry complemented their vision perfectly, and the weather cooperated in the most amazing way. The evening began with some appetizers served on top of wine barrels, followed by a build-your-own taco bar and plenty of second helpings. April’s awesome friends baked 6 or 7 different kinds of pies in addition to the wedding cake and drove them all the way from Alabama for the reception. The ladies from Mahonia floral studio in NuLu put together some incredible table decorations – long runners made of grape vines and eucalyptus leaves with fresh pears, plums and apples tucked in between the branches. Their friends and family danced and joined in the celebration, sending the bride & groom off with a sparkly farewell.
Sikil-pak: roasted pumpkin seeds | tomatoes | cilantro | lime | corn tortilla chips
Ceviche: scallop with poblano vinaigrette
Proteins: Shredded beef, shredded chicken
Toppings/Sauces: Tropical fruit salsa, guacamole, cabbage & pickled onions, jalapeno sauce