On Saturday, September 9, 2017, we had the pleasure of catering Elisa & Alex’s wedding at Yew Dell Gardens. These historic outdoor gardens are lovely in the late summer, setting the perfect backdrop for an outdoor wedding. Elisa & Alex got married in the holly alley on a gorgeous and unseasonably cool Saturday afternoon. Everyone moved to the Gheenes Barn after for cocktail hour where we passed several appetizers and the bar served a handful of specialty cocktails, wine and beer. Folks lingered outside and enjoyed the surrounding gardens. Half of the dinner tables were on the covered pavillion off the barn and the other half were just down the steps on the patio. This made for such a wonderful use of the space! We served dinner – either a beef mole, chicken mole or vegetarian spaghetti squash option after the salad course. After dinner, we cut cake back in the barn and guests then danced the night away back on the outdoor patio. Alex, the groom, is a dj and many of his friends/groomsmen were also dj’s so the music selection was some of the best we’ve ever heard at a wedding! A Steel City Pops cart pulled up late in the
evening, serving popsicles to the guests. The evening was really magical. Elisa & Alex were such laid-back folks who really wanted to enjoy the day and have a great party, and we loved helping them celebrate!
ELISA & ALEX’S MENU
PASSED APPETIZERS
Chicken Skewers: pipian rojo (pumpkin seed mole)
Guacamole & Chips
Ojaldra: puff pastry | smoked salmon | cream cheese | guava
SALAD
Mayan Salad: greens | avocado | jicama | oranges | candied pumpkin seeds | queso fresco | grapefruit-epasote vinaigrette
ENTREES
Beef Mole: roasted beef | Veracruz chocolate mole | potatoes au gratin | seasonal vegetables
Chicken Mole: shredded Chicken | pipian rojo (pumpkin seed mole) | seasonal vegetables | fried plantains
Spaghetti Squash Toss: green mole | banana peppers | black beans | shiitake mushrooms | golden beets
