We had our tasting on Tuesday after pictures and everything was soooo yummy!! Even their water tasted awesome hahaIt was nice to have our parents there with us as well however FI's mom constantly made comments about some people will go hungry because they won't know what they are eating or won't know how to dress and yada yada. We have a lot of small town folks coming to the wedding but the food we picked wasn't uber foreign; it just wasn't killed in the backyard. And we don't have a dress code for pete's sake! Yes, it's fancier than the local fair but we aren't asking people to buy ball gowns. And... IT'S OUR WEDDING! Ok rant over....
To get back to the food.. we were originally going with a combo entrée which includes a breast of chicken and a filet of beef because having an option (other than vegetarian) isn't possible. However, we realized that it's just too much food and it would be so sad to waste it (and money). We were also concerned about pleasing everyone with the way the beef was cooked. FI and I adored the beef but our parents all commented on how they'd prefer it more well done; I can't see us being able to please everyone with this dish. So we've option for a chicken dish that has a nice fall theme and we added a beef canape to the hors d'oeuvres.
So here is our menu:
CanapesJumbo tomato prawn With confit garlic jam Aged Ontario Brebis on walnut cracker Local artisan Brebis (sheep‟s milk cheese) served on homemade walnut cracker topped with fig and ginger jamShort rib cannelloni served with parmesan shavings and a rich cream infused demi-glace
Starter Salad & BreadComposed salad of oven roasted tomatoes, “Ferme Floraple” La Micha goat cheese, fresh basil and a lemon-pepper vinaigrette Sliced artisan sunflower kamut loaves with caramelized lemon pepper butter
EntréeFilled supreme of chicken double-smoked Cheddar cheese and Upper Canada cranberries, with apple cider sauce, spiced spaghetti squash, sweet potato purée and micro greens
Dessert Dark chocolate ganache tart with nut brittle seasonal fruit, Madagascar vanilla cream sauce
Late Night SnackPizzettes Chef‟s choice of individual square cocktail pizzas: Topped with house made farmer‟s sausage, duck confit or tender slices of Alberta beef. Cheese may range from smoked cheddar, goat cheese to mild Artisan Blue. Accompaniments include items such as caramelized onions, wild mushrooms and port poached pears Pizzettes (Vegetarian) Chef‟s choice of individual vegetarian square cocktail pizzas: May include: Blue cheese and roasted pear Wild mushroom, asparagus and fontina Candied tomato, bocconcini and fresh basil Cake pops / cupcakesCoffee/tea
Hungry??? lol