You've selected the reception site, the florist and even the table linens. Now all that's left is the caterer. And somehow, shrimp cocktails, pasta primavera and yellow cake just don't sound all that appealing. What you need is a signature dish (or three) to leave guests raving about your wedding. Whether you're hosting a cocktail party, a buffet soirée or a sit-down dinner, caterers around town can fashion droolworthy concoctions such as these, sure to distinguish yours as an affair to remember.
Appetizer:
Scallop-Ceviche-Stuffed Deviled Egg
By Sophisticated Soirees
Andrea Huntjens, owner of Sophisticated Soirees, says her business' menus are always customized to the bride and type of event: "We don't have menus for the bride to choose from, because we create a menu just for her." Whether the tone of your nuptials is Asian or tropical, upscale or relaxed, Huntjens and her team will develop a suitable, individualized repertoire of epicurean delights to accompany it. However, one dish that's been consistently requested is the scallop-ceviche-stuffed deviled egg. A very traditional scallop-ceviche recipe is nestled inside a hard-boiled egg. Then, deviled-egg mix is piped on top, and the whole thing is sprinkled with bacon. 355-7610, sophisticatedsoirees.com
Entrée:
Spring Chicken By White House Catering
The spring chicken at White House Catering features a mouthwatering, sweet-savory flavor combination. Owner David Napier explains that a spring chicken is similar in size to a Cornish game hen. Here, it's stuffed with sharp cheddar cheese, brandied apples and roasted almonds and topped with a Highland County maple-syrup demi-glace. This dish can be served as an entrée at a seated dinner or at a carving station as part of a buffet. "It spirals nicely," Napier says, "and it's so tender, you don't need a knife."
644-4411, whitehousecatering.org
Dessert:
Lemon-Butter Cake By Chez Foushee
While Chez Foushee creates inventive appetizers and entrees for large, off-site receptions, those having smaller weddings with between 50 and 80 people often choose to host their event at the restaurant's downtown location. When they do this, many opt to skip the traditional wedding cake and order Chez Foushee's famous lemon-butter cake instead. The cake features a butter crust filled with a sweet, slightly tart lemon-cream filling. When it's served for a wedding, owner Andrew Hardie says, it's garnished with fresh strawberries and powdered sugar. 648-3225, chezfoushee.com
Photos by Adam Ewing
