- 5 years ago
- Wedding: October 2014 - Church
I am soooo excited about the food – it is so important to us!
We were very lucky to get a great deal with our venue (it is newer *but* the chef is absolutely amazing and pretty well known around town) so we are quite excited to be offering guests four options for a main course (two protein/meat options; vegetarian and gluten free – I know of four or five people that we are inviting that are celiac – no idea what the gluten free option would consist of) and I specifically asked that question to each venue when we were looking).
We don’t need to let the venue know for a while but I thought I would get some opinions anyway 🙂 – that and for our tasting we are only able to try two selections of each.
There are h’ors d’oeurves that we are starting with that will be passed around and then a four course dinner. I was just curious what you would choose. Oh, I have a poll up too!
1. We have the following options for a cold starter:
Ripped Buffalo mozzarella . salted & oiled heirloom tomatoes . basil . Ace baguette stacker
Romaine lettuce . spiced pecans . steamed fingerling potatoes .
double smoked bacon lardon . lemon anchovy tang
Blackie’s steak tartare . crispy baguette stacker . espelette aioli . rocket leaves tossed citric balm
(note there is a fourth option but I am sensitive to the food in it so that was struck out)
2. The following options for a hot starter:
BBQ roasted pork ribs . green apple . napa cabbage cilantro slaw . cashew crunch
Balderson applewood cheddar dill soup . lobster knuckles . brioche croutons . black
butter + caper shot
Pan seared sea scallop . sautéed kale and heirloom carrot . cauliflower and roast garlic pulse
(again, I already illiminated a fourth option due to my own taste)
3. Main course:
(we are choosing the ribeye for sure as a beef option, we don’t want the veal striploin so are deciding between two other options for the meat. For gluten free I think it is whatever the chef comes up with – no idea what that will be, but they are bringing in someone else to make it so there is zero chance of gluten)
Vanilla butter poached . prawn, mussel and lobster flash . corn and green peppercorn
custard chive white wine butter sauce
Rack of Lamb . gingersnap crust . Balderson cheddar cheese bread and butter
pudding . Saskatoon berry and red wine pan reduction.
(for the vegetarian we, I think, are going to go with the first option but what do you think?)
Braised sweet shallot confit . chickpea . sugar snap peas . tarragon .
spaghetti squash . tomato consommé
Black lentil crispy . wilted kale . oven dried cherry tomatoes . cauliflower pulse
Steamed silken tofu . preserved black bean and ginger compote . sautéed spinach
Ginger crème brûlée . blackberry crumble
Peach and rhubarb cobbler . vanilla bean ice cream
Warm dark chocolate “Boca Negra”. crème anglaise infused with thyme
Warmed apple tarte tatin . basil-crème anglaise
***Please note that I just copied and pasted directly from the menu, so apologies if the descriptions above are just a little confusing (this is also what this chef is knwn for haha)