(Closed) Did you recognize everything on your sample menu?

posted 5 years ago in Food
Post # 3
Member
1358 posts
Bumble bee
  • Wedding: October 2012

Haha, I don’t think our caterer (our hotel reception venue’s chef) is gourmet enough for us to not recognize anything. Some of the sauces were new to us, but we recognized the general premise of what everything was.

The only thing that had me scratching my head was spanikopita, which we had as an app, but apparently it’s more common than I initially thought.

Post # 5
Member
866 posts
Busy bee

I did cheat and look it up 🙂 I always called that stuff lox and I love it but didn’t know that name for it

 

Post # 6
Member
509 posts
Busy bee
  • Wedding: August 2014

Gravlax is a little different than lox because it’s cured salmon not smoked… but it’s deliiiiicious 🙂 Maybe I know what it is because I grew up on the coast! I’ve definitely run across a few things where I didn’t know what it meant, but I have to say once I took the trouble to find out what they meant it almost always was something that sounded really tasty!

Post # 7
Member
1193 posts
Bumble bee
  • Wedding: June 2014

I don’t remember seeing anything on my list I didn’t recognize. But I eat out a lot and at a lot of different kinds of restaurants. I know Fiance didn’t recognize everything on the list, but he’s kind of a weenie when it comes to food lol

Post # 8
Member
3886 posts
Honey bee
  • Wedding: September 2011

We recognized everything but we are also really adventurous when we dine out and cook a lot of interesting recipes at home.  I actually have fun with new, unfamiliar ingredients!  I love going to the Asian supermarket and picking up some exotic veggies or noodles I’ve never heard of and seeing what I can turn them into!

Post # 10
Member
1729 posts
Bumble bee
  • Wedding: June 2013

Fiance and I are foodies, but here are our menu choices:

  • Char grilled tenderloin of beef with carrot puree, broccolini, cipollini onion and a cabernet demi glaze.
  • Eberly Farms free range chicken with egg pappardelle, white and green asparagus, oyster mushrooms and marsala cream.
  • Pan seared arctic char with braised with braised Holland leeks, ricotta cheese tortelloni, and dill, tomato, lime butter.

Post # 11
Member
3886 posts
Honey bee
  • Wedding: September 2011

@Aquaria:  it’s sausage made from rabbit, usually it has some pork mixed in for texture/fat content, and it’s seasoned but not spicy.  If they’re calling it “sweet” i would guess it’s seasoned with ginger, maybe lemon zest, stuff like that.  Sounds like they are trying to dress up pizza by using more exotic topping choices.

Post # 13
Member
720 posts
Busy bee
  • Wedding: October 2012

You’re definitely not stupid for asking, but I don’t know why you’d want them to just say “chicken” if it’s chicken because there are a million different ways to cook chicken so that wouldn’t tell you anything. You should be happy if they’re detailed!

I will say that when I made menu cards I changed one or two descriptions to help other people or else described them in more detail underneath, like the rockfish spiedini became rockfish shishkebabs.

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