On Saturday, September 3, 2016, we catered Pat & David’s wedding at the 1400 Willow event space & terrace. It was a perfect day in the early fall with temperatures cooling so the guests could enjoy the lovely terrace overlooking the Highlands & Cherokee Park. Pat & David’s vision was to have an intimate ceremony with family & friends followed by a heavy appetizer spread in afternoon. Christy O’Connell’s Pure Pollen Flowers garnished the tables, making the space look simply elegant. Emily May’s amazing (vegan!) cupcakes in 6 or 7 different flavors capped off the meal with just a touch of sweetness. Everyone ate and drank and chatted and just really enjoyed a delightful afternoon together. We were thrilled to be a part of their celebration.
The Menu
- Chicken skewers with pipian rojo sauce
- Steak skewers with Veracruz chocolate mole
- Ojaldra: puff pastry filled with smoked salmon, cream cheese & guava
- Empanadas: chorizo, black bean & mozzarella, served with chunky tomato-habanero sauce
- Scallop ceviche with poblano vinaigrette, avocado & pico de gallo
- Guacamole & chips
- Tok-sel lima beans
- Chicken Quesadillas (for the kids)