This past September, we had the pleasure of catering Caitlin & Jay’s wedding at Caitlin’s parent’s farm in Shelbyville, Kentucky. Caitlin’s family had been coming to the Mayan Cafe for years, so we were thrilled to be a part of the celebration. Jay’s family had a farm in Virginia, so we used some of their greens and vegetables to make several of the dishes. It was a really cool farm-to-table experience.
The ceremony was in a grove of trees, and the reception took place up a hill under a huge tent. The reception began with several appetizers, bourbon cocktails and mojitos. The buffet had all sorts of good things on it – salad, pork, lima beans and more. There were several folks who were on a gluten-free diet, so we made sure to have plenty of options for these people. Our staff decided that this group of guests went back for seconds (and thirds!) more than any other event we’ve catered. It was impressive!
THE MENU
Appetizers
Empanadas with black beans & goat cheese, served with a mulato-ginger dipping sauce
Guacamole & Chips
Salad
Seasonal greens & radishes from Manakintowne Specialty Growers, Richmond, VA | pumpkin seeds | lime-ginger dressing
Entrees
Slow-roasted pork with green mole sauce (gluten-free mole)
Chilaquile : tortilla lasagna layered with squash, potatoes, eggplant, cheese & pipian rojo mole
Sides
Tok-sel lima beans
Fried plantains
