On September 16, 2017, we catered Laura and Robbie’s wedding at Greystone Estate on River Rd. The day couldn’t have been more perfect for an outdoor wedding! There was a large tent setup in front of the river for the reception and cocktail hour took place on the lawn in front of the house. We passed several appetizers while guests enjoyed a cocktail or glass of bubbly. An artist was painting a scene of the reception during cocktail hour, to savor the beauty of the day. Once everyone sat down for dinner in the tent, there a fall salad on the tables for the guests to enjoy. We served a choice of a beef, chicken and vegetarian entrees for dinner. Just after dinner, we served raspberry & lemon sorbet to cleanse the palate. The dessert offerings were impressive – with a wedding cake as well as a groom’s cake from Louisvilicious that look exactly like a dog! In addition to the cakes, Cake Flour had prepared tons of tiny, delicious pastries. We had a Red Hot Roasters coffee station next to the dessert table. After the guests danced for a bit, there were fireworks over the river to complete an absolutely wonderful evening. Laura and Robbie were such a delight to work with and we wish them many, many years of happiness!
LAURA & ROBBIE’S MENU
PASSED APPETIZERS
Guacamole & Chips
Ojaldra: puff pastry | smoked salmon | cream cheese | guava
Skewers: steak | pipian rojo (pumpkin seed mole)
SALAD
Fall Salad: greens | quinoa | butternut squash | beets | turnips | carrots | sorghum-chile vinaigrette
ENTREE CHOICES
Roasted Beef in Veracruz Chocolate Mole with Tok-sel Lima Beans, Potatoes au Gratin & Seasonal Vegetables
Pulled Chicken in Pipian Rojo (pumpkin seed mole) with Tok-sel Lima Beans, Rice & Seasonal Vegetables
Penne Pasta with Roasted Vegetables in Guajillo Cream Sauce
LATE NIGHT SNACKS
Empanadas: chorizo | black beans | mozzarella cheese | chunky tomato-habanero sauce
Pork Sliders: slow-roasted pork | butter bun
