Spring Wedding: Jenna and Daniel

Happy Sunday!  It’s a beautiful day here!  I'm sitting in my office with all the windows open…the warm breeze and sunshine pouring in feel wonderful! 

Today's post features one of the sweetest couples I've worked with!  I got to cater Jenna and Daniel's rehearsal dinner and wedding reception back in March.  From the first time I met with them to their wedding day, they were so much fun.  I thoroughly enjoyed being part of their wedding celebrations!

For the rehearsal dinner, Jenna and Daniel choose and Italian theme:

Lasagna

Penne with Roasted Chicken and Alfredo Sauce

Garlic Roasted Broccoli, Carrots, and Cauliflower

Bread with Garlic Herb Butter

and Salad

All of their friends must be healthy eaters, because this is the first meal I’ve catered where the broccoli and salad were gone way before the pasta!

For the wedding reception, Daniel and Jenna wanted heavy hors d'oeuvres.  After doing a tasting last fall, they selected:

Homemade Chicken Salad on Mini Croissants

Hot Spinach Artichoke Dip with Tortilla Chips

Fresh Fruit and Vegetables

Stuffed Mushrooms

and Shrimp Cocktail

Jenna was not a fan of mushrooms, but Daniel LOVED them!  He said the stuffed mushrooms were the best he’s ever had! 

I don’t always get a chance to meet the other vendors at events, but this time, I had a chance to chat with the photographer for a little while.  You should check out her blog of Daniel and Jenna’s wedding.  She took a couple of fabulous shots of the food that are much better than mine. :)  She even had slideshow of pre-wedding pics running at the reception so guests could see that too!

I’m blessed to be a part of helping make so many couples’ day special.  Congrats to Jenna and Daniel!

Happy Eating!

Catering a Wedding

Happy Sunday!  This week I’m deviating from my usually cake features to share some pictures from a recent wedding I catered.  I mainly enjoy decorating cakes, but I occasionally get to prepare the food for events too!  It’s a nice change of pace from just baking and decorating.

I had such a great time working with Michelle Street and her parents!  They were absolutely the sweetest family and the event was a huge success.  The wedding ceremony was held at Scarritt Bennett and the reception was at Crieve Hall Church of Christ.  The bride’s colors were deep purple, burnt orange, and celery green – a beautiful combination for an early fall wedding.

 The delicious menu also had an autumn feel to it as well:

Pork Tenderloin with Yeast Rolls and Poppyseed Mustard

Apple and Red Cabbage Salad

Stuffed Zucchini Bites, Spinach Puffs, and Roasted Red Pepper Dip with Tortilla Chips

The Roasted Red Pepper dip was so popular!  So, just as a bonus, here’s the recipe!

7 ounce jar roasted red peppers, drained and diced

6 oz shredded Monterey Jack cheese

1 8-ounce package cream cheese, softened

1 cups mayonnaise

1 tbsp minced onion

1 head garlic, roasted

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.

3. Bake in the preheated oven 25 minutes, or until bubbly and lightly browned. Serve warm.

In addition to tea and water, the bride’s family also chose Spiced Apple Cider … oh so yummy!

I received such a sweet note from the bride and groom after the wedding,

“Abby, 

Where do I start?!?  The food was incredibly delicious!  I only got a few bites, but it so SO good!  We received so many complements!  We really appreciate your hard work, and for helping us making our day special! Thank you!

~ Michelle and Chris"

And that is why I do what I do!