On Saturday, October 20, 2018, we had the pleasure of catering Lilias & James’s wedding at the Saint Catherine. This new space is an old church that’s been converted into an event space and has such great character. The ceremony was held at the couple’s house in their backyard on a lovely, crisp fall afternoon and the reception began shortly afterwards. Cocktail hour featured several appetizers along with a full bar. For dinner, we served a full taco bar spread with several meats, toppings and sides. Lilias and James had collected some really delicious pies from all over the city which made a killer pie station. We served coffee while the guests danced until late in the evening. These two were so great to work with – easy-going, organized, fun – and we were honored to be a part of their celebration.
THE MENU
APPETIZERS
Sikil-pak Pumpkin Seed Dip: roasted pumpkin seeds | tomatoes | cilantro | lime | corn tortilla chips
Ojaldra: puff pastry | smoked salmon | cream cheese | guava
TACO BAR
Main Proteins: braised beef | roasted pork | grilled seasonal vegetables
Salsas/Toppings: pico de gallo | pickled onions | queso fresco | jalapeño sauce
SIDES
Tok-sel Lima Beans: roasted lima beans | sesame oil | pumpkin seeds | green onions | parsley | lime
Fried Plantains
