Tag Archives: wedding cake

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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Smashing Summer Wedding

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Wedding catering can be one of the most rewarding experiences for folks in the hospitality business: few life experiences bring more people together to celebrate love and joy! The pressures can also be intense! As seasoned as a kitchen and front house staff may be, and completely confident in the ability to deliver fabulous food and service under the most rustic and challenging circumstances – there’s one thing that none of us can control – and that’s THE WEATHER!!

This summer was truly magnificent here in the Hudson Valley (as opposed to last year’s rainy rainy summer). Almost every Saturday provided glorious sun and weather that would bring tears of joy to the eyes of those who have been planning their wedding for many moons. So happily, most of my pictures of our food are bathed in sunlight.

Today’s offerings are from a July wedding which featured a large antipasti station with passed appetizers and shots of our team plating one of our favorite salads: the Medi Salad – our version of Greek salad that’s topped with our crispy feta cheese.

July Wedding at The Sloan’s Country Home

Antipasti Table
White beans, Roasted red peppers, Assorted Mediterranean olives,
Cherry tomatoes and boccacini, Seafood salad, Artichoke hearts, Stuffed grape leaves, Garden radishes, Celery hearts, Fennel,  Sopressata, Salami, Semolina breads, Flatbreads and Foccacias

Passed Appetizers
Black Olive Tapenade and Goat Cheese Bruschettas
Crispy Mushroom Parmesan Risotto Cakes
Eggplant Caponata in Phyllo Cups
Moroccan Spiced Lamb Skewers with Minted Yogurt
Skewered Chicken Satay with spicy coconut peanut sauce

Served Mediterranean Salad, Champagne toast

Wedding Buffet
Grilled Beef Tenderloin, au Poivre Sauce
Soy-Ginger Grilled Tuna Steaks on Asian Slaw
Roasted Potatoes
Mediterranean Vegetable Ravioli with Sicilian Almond Pesto
Chef’s Seasonal Vegetable Medley
Bread and Butter

Vanilla Wedding Cake with chocolate ganache filling
White buttercream frosting
Catskill Mountain organic coffee service