Although it was a cool, dark and rainy evening, it turned out to be a wonderful night. I had the opportunity to cater a wedding rehearsal dinner for 30 people in a magnificent home in Heidelberg.
The tables were set with white plates and linen napkins, autumn scented candles were burning throughout the house and the kitchen was warming as the final touches where being added to the meal.
As guests arrived the wine was served, hor’dourves were passed and garnishes were added to the rows of plated salads. While the meal was served and enjoyed the house began to smell of sweet apple crisp as it baked in the oven.
The Menu
Hor’Dourves:
Cranberry Goat Cheese in Phyllo Cups
Caramelized Onions and Prosciutto Tarts
Salad:
Arugula Salad with feta, candied walnuts, cranberries and Cranberry vinaigrette
A choice of:
Pork tenderloin with Apple Fig Compote
or
Five spice Glazed Salmon
Served with:
Caramelized Root Vegetables and potatoes
Green Beans and Dijon Vinaigrette
Dessert:
Apple Crisp with Warm Toffee Sauce – Gluten Free
- Arugula Salad with feta, candied walnuts, cranberries and Cranberry vinaigrette
- Five Spice Glazed Salmon
- Apple Crisp – Gluten free
Congratulations to the happy couple! Thank you for including me is your evening. It was my pleasure cooking for all your family and friends. It was a fun and memorable dinner!
A special thanks to my two sisters/server extraordinars and Lydia Frey, my photographer. I could not have done this event without you!
