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The Risotto Station…
January 26, 2010 at 4:26 pm
The Risotto station is the new pasta station. Done in a pan sauté “ala minute” by a chef the addition of this element takes the menu to a new level of sophistication. Guests will get to choose the ingredients in their risotto dish: cheddar chipotle with fire roasted peppers, a little saffron, or tossed with goat cheese, mushrooms, and chives. Accommodate the picky eaters: Plain risotto. For October weddings try the pumpkin risotto.
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The Mini Dessert Bar…
January 25, 2010 at 6:58 pm
Many couples are opting for the dessert bar instead of a wedding cake while others like the dessert bar later in the evening in addition to the cake. Check out these Cute and Drool worthy ideas:
- Chocolate Dipped Cheesecake “Lollipops”
- Mini Malted Milkshakes Passed in Chilled Shooter Glasses
- French Beignets
- Chocolate Dipped Marshmallow Skewers
- Campfire Smores
- Chocolate Covered Berries
- Crème de Menthe Squares and Chocolate Amaretto Squares
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Current Trend…Chef Attended Food Bars…
January 25, 2010 at 3:48 pm
They are cost effective, keep your guests entertained & mingling, and offer a variety of choices. The crostini bar is perfect for cocktail hour paired with a few passed hors d’oeuvres.
The Crostini Bar is a very contemporary chef attended food bar with a variety of olive oils, purees, breads, fish, and pates. The ingredients are limitless. Chefs have taken the traditional canapé and given it a modern twist. Crostini’s offer more room for international variations. Some of my favorites include:
- Smoked Salmon, Capers, Red Onion, Lemon Olive Oil
- Sliced Mission Figs, Prociutto, Balsamic Vinaigrette
- Olive Tapenade, Anchovy Paste, Capers
- Fig, Blue Agave Nectar and Sage
- Halibut Carpaccio, Lime Aioli
- Chickpea Salad
The base for crostini can be anything from toast points, crackers, cucumber rounds, or even sliced eggplant.
See full crostini bar package and more station ideas here…
