Monday, March 12, 2012

Wedding Food

This weekend I catered a wedding for a friend from church. She had decorated the church hall with lanterns and lights and a drop-ceiling canopy. It was beautiful inside. It was also kind of dark, which is why the pictures aren't very good :)

I served, left to right, Meatballs in a spicy tangy sauce, puff pastry bites, spinach salad with strawberries and candied walnuts, mixed fruit salad (honeydew, nectarines, pineapple, mango, kiwi, red grapes, and blackberries) and a platter of ham, cheddar, and havarti with dijon, whole grain mustard, and mayo, served with pretzel rolls. We served a lemon blueberry punch and cold water with lemon to drink.

Puff pastry bites with boysenberry jam and brie cheese

punch was on the end of the table and cups (snap-together wine glasses) were on a small table to the side

I put out little frames with information about the food, but it was kind of dark and people kept asking what things were

I bought some dishes from CB2 for service and am sure I will use them again and again, especially the ice tongs.

The spinach salad had a poppyseed dressing

I made these plate stands for a bridal shower in October and just changed the color of the ribbon to match the wedding on Saturday. They are made from table legs from the hardware store and squares of wood and fit a square dinner plate on top. We have four of the plates, so it is easy to switch out a full and hot tray with an empty one.

Left-over rolls
The wedding went really well and I really wasn't stressed much at all. I guess that's what happens with experience!

1 comment:

  1. Sarah, it looks beautiful (and yummy). It was so fun to see your baking in action. You have a great future in the catering business!