Celebrity news from Hollywood including an interview with Maggie Gyllenhaal, and an update on Adam Levine and Behati Prinsloo.Go To Pop Culture
Last weekend we met with the caterer to finalize the menu and taste some of the dishes we had picked for our wedding. We decided a while ago that we would serve dinner ‘family style’ with large platters of each dish placed on each table, instead of individual plates or buffet. We choose to serve the meal this way for two main reasons: one is because we think it goes well with the aesthetic of our backyard themed wedding, and the other is simply because we don’t have room in the backyard for a buffet table.
Once we nailed down the manner in which we would serve the meal, picking the dishes proved a bit more challenging. Interestingly enough, the meeting with the caterer proved reminiscent of Chris’s post last week about how “Jewish” our wedding is going to be. The caterer was very sensitive to potential religious restrictions and was very upfront about all of the ingredients in each dish. While we are not serving a Kosher meal, we will have some guests who keep Kosher and want to make the meal accessible to those individuals. It would have been quite expensive to serve a fully Kosher meal so we decided we would serve a ‘Kosher style’ meal, meaning no shellfish, pork, or milk and meat together–likely disappointing Chris’s Uncle Bobby who had requested both scallops wrapped in bacon and escargot. Sorry Bobby!
After the serving style and food accommodations were decided it was time to choose the actual menu. This was the fun part! The caterer choose for us to taste a variety of appetizers including homemade hummus and baba ganoush with pita chips, a Caprese salad, beef satay, mini quiches, and roasted zucchini and summer squash. We loved them all and chose to serve each one. For the salad course we picked a spring salad with strawberries, goat cheese, and a pomegranate and blood orange dressing (my mouth is watering just thinking about this salad). For the main course we decided on two meat dishes–salmon with a spicy avocado sauce and chicken piccata–and green beans, wild rice, and a tortellini salad on the side. We were utterly pleased with each dish we tried and even more impressed with the effort the caterer showed us by serving Hamentashen for dessert! He also ordered fresh baked Challah from a bakery in Brookline that we will be serving on each table.
Now…all we can hope for is to actually get to eat some of it!
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