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Dessert Bars…Candy Bars…
March 4, 2010 at 2:17 am
- Crème de Menthe Squares
- Chocolate Amaretto Squares
- Cream Puffs
- Chocolate Covered Berries
- Chocolate Mousse Cups
- Mini Cheesecake Squares
- Chocolate Covered Marshmallow Kebobs
- Eclairs
- Chocolate Dipped Strawberries
- Orange Cream Cheese Carrot Cake Bites
- Bread Pudding Skewers
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Your Wedding is Number One…
February 18, 2010 at 1:54 am
Some of the biggest and most important purchases a couple will make include…
- Buying a House
- Buying a Car
- Hosting a Wedding
Customer service should be top notch when it comes to these things. Yet somehow it seems that it isn’t at most places (in my experience anyway). At Connecticut Caterers we understand that every detail is important and we take as much time as it takes to get everything exactly as you have envisioned it. That means: call 50 times if necessary, ask that question that seems like it is silly, change your mind (it happens) whatever it takes!
You will never feel like you are one of the “smaller parties” at Connecticut Caterers. Brett Clugston, Owner and Event Planner, will personally return your phone calls in a timely manner. We understand that this is a big decision.
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Current Menu Trend…Go International…
February 18, 2010 at 1:14 am
Do you and your fiancé live a completely vegan or vegetarian lifestyle yet the rest of your wedding guests do not? Maybe you have celiac disease and eat a gluten free diet. Or possibly you just have a few family members with special dietary restrictions that you would like to accommodate with a meal that they will enjoy just as much as everyone else at the wedding.
You can actually create a menu with whatever dietary restrictions you may have that EVERYONE (omnivores and Herbivores) will love! Here is just one way to do it…
Go International…
Moroccan Tabouleh Salad is traditionally made with bulgar wheat, parsley, garlic, tomatoes, onions, mint, lime juice, and olive oil. A great vegetarian option, but go on step further and switch the bulgar wheat to Quiona!
Try a Baja Style Taco Station for a fun interactive approach. Use warm corn tortillas (gluten free) as opposed to flour tortillas and let guests mix up their own tacos with black beans, spinach, pico de gallo, white beans tossed in truffle butter, homemade guacamole. You can also satisfy the non vegetarians at the wedding by including carne asada, chicken, and fish at the same station.
The Italian Abbondanza Bar is perfect for a variety of vegetarian dishes like…
- Sautéed Broccoli Rabe with golden raisins
- Hearts of Artichoke filled with caramelized vegetables, and topped with parsley butter
- Crimini Mushrooms Stuffed with Gorgonzola, Spinach, and Pine Nuts
(Tip) Add Arthur Avenue fresh baked loaves of bread and some high end Extra Virgin Olive Oil
The Asian Wok Station is perfect for guests with varying allergies and diets. Each guest can choose exactly what they want and have a chef prepare it pan sauté style right before their eyes.
- Cold Buckwheat Soba Noodles with Sesame Ginger Vinaigrette, Exotic Fruit and Julienne Vegetables
- Brown Rice tossed with Mushrooms, Snow Peas, and Water Chestnuts
- Rice Noodles, Fresh Sliced Veggies, Tai Pan Dressing
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mini…mini…mini…mini…and more mini…
February 11, 2010 at 1:07 am
“Mini” is very in right now. This category mostly includes designer comfort foods. These hors d’oeuvres are great for long extended cocktail hours. Or if you are really going all out and throwing a post reception bash mini home-style foods are the perfect late night snack. You might even want to add boxes of mini donuts for guests to take home.
- Mini Kobe Burger sliders with truffle butter and crumbled goat cheese, and paper cones with seasoned fries
- Elaborate Mac and Cheese served in Mini Cups with Fancy Cheeses
- An Adult Twist on the Traditional PB&J: Macadamia Nut Butter, Strawberry-Vanilla Jam, dab of Local Honey, Sliced Apples, on Mini Brioche.
- Mini Lamb Meatballs, Horseradish Mustard
- Mini Sandwiches…(This is a topic in itself…More on this in another blog)
- Mini Pigs in a Blanket stuffed with cheddar and served with dipping sauces: grain mustard and garlic mayo. We list these on our catering menu in the section for kids party food but 90% of all adult parties request them. They are so basic and you could make them yourself easily but they are just so good!
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Specialty Cocktails…
January 26, 2010 at 4:54 pm
Welcome guests with an opening Specialty Cocktail. Choose a vibrant colored cocktail such as a Stoli Razz Martini with bright crushed red raspberries at the bottom of the glass to add a splash of color to your cocktail hour. You can incorporate your color theme in your entire menu from drinks, hors d’oeuvres to dessert. Green Pear Martinis, Red Pomegranate Martinis, or Aqua Blue Margaritas. Toast to your family’s heritage with an Irish Coffee later in the evening or serve a Washington Apple Martini to incorporate your upbringing in Washington State.
