Healthy Centerpieces

Looking for a healthy appetizer that also doubles as a fabulous centerpiece? Check out these cool Garden Vegetable Crudite centerpieces I made for a pool party last weekend! I used wheat grass as the base, and skewered a fun assortment of veggies and voila! There you go! Our chefs made a yummy yogurt-fresh dill dip as an accompaniment – I delivered to the party and they were immediately put on the tables. So fun, festive, and delicious!

June Wedding, Mohonk Preserve

This past weekend we catered our first wedding of the season at the stunning Slingerland Pavillion on the Mohonk Preserve. What a delightful location with panoramic views facing west for the full sunset effect!

For those of you who have never had the experience of cooking and serving a four star dinner to 125 guests under a tent – enjoy the shots of our “camping kitchen”. Another fun detail: the bride and groom chose wheat grass with heirloom seed packets labeled with each guest’s name and table number as their “seating chart”! Very creative and fun.

Sunday June 5, 2011
Wedding Celebration Menu

Passed Appetizers & Cocktails
Moroccan Chicken in Phyllo cups with Tomato Chutney
Black Olive Tapenade and Fresh Goat Cheese Bruschettas
Maryland Lump Crabcakes with Red Pepper Relish
Caprese Salad Skewers (Tomato, Basil, Mozzarella)

Served Salad, Champagne toast, speeches

Buffet Dinner
Roast Leg of Lamb with Spring Vegetable Fricasse
Basmati Rice Pilaf
Trout Grenobloise with a lemon, caper, parsley sauce and croutons
Steamed Fingerling Potatoes
Grilled Gill Farms Asparagus
Ratatouille and Goat Cheese Ravioli (vegetarian entree)
Dinner Rolls and Butter(in the Pavillion)

Wedding Cake in the Pavillion
Chocolate cake with chocolate mousse filling, white butter cream frosting
Catskill Mountain organic coffee and tea service

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