March 4, 2010

Wedding Reception Menu

I'm getting married in 25 days.  25 days!  I'm a little nervous about getting married again but excited to start a new phase of my life.

We decided to get married in Las Vegas to avoid the hassles of having a wedding at home.  I'm not religious, so I don't want to be married in a church.  Besides just going to the courthouse for a civil ceremony, there aren't many options for a small wedding.  We looked into a few places, but they were simply too expensive for the short ceremony we wanted.  So, Vegas it is! This way, we can have our wedding and honeymoon all in one.  And, it looks like about 17 people will be joining us at the top of the Stratosphere for the ceremony!

When we get home, we're having a backyard pig roast at Jerad's parents' house with 70 of our family and friends.  Kirk Warner of Kirk's Traveling Kitchen is catering the reception. Once the idea of a pig roast came up, I knew right away that Kirk was the person for the job. He teaches classes at Kitchen Conservatory, especially many of our BBQ and whole hog classes, and he's a staff favorite.


I told Kirk that we wanted something casual yet delicious.  I mentioned truffled popcorn, mac & cheese (my fav!), and beans.  I want a big croquembouche instead of a wedding cake.  Kirk came up with the perfect menu.
 


Hors d’Oeuvres
Seasonal Crudites with Trio of Dips & Spreads,
Homemade Sea Salt Crostini

Antipasti with Assorted Cured & Smoked Meat, 
Mild Farmstead Cheeses, Traditional Sides & Garnishes

Michigan Heirloom Popcorn with Truffle Salt

Savory Buffet
Spit-Roasted Whole Hinkebein Hills Farm Hog  
with a Variety of Sauces:  
Spring Asparagus Salsa Verde
Ginger BBQ Sauce
Piquante Pepper Coulis
Fresh Horseradish Apple Mustard

Strozzapretti Pasta “Mac n’ Cheese” with Trio of Cheeses,
Homemade Bread Crumbs 

Heirloom Peruano Bean Cassoulet with Roasted Garlic & Marrow

Roasted Local Spring Vegetables with Lemon Bagna Cauda

Claverach Farm Spring Salad Greens with Shaved Radish,
Grated Farm Fresh Egg & Champagne Vinaigrette

Assorted Homemade Breads & Flatbreads

Sweet
Croquembouche 

Peanut Butter-Bacon Truffles with Dark Chocolate 

9 comments:

Stephy said...

It sounds perfect. It is both extremely elegant and very much "bbq" style (stoked about seeing such elegant mac and cheese)!

I'm very excited for you, I got married in Vegas, you won't regret it.

ashby said...

My belly has a crush on your menu.

Eve said...

Jeeebus! I want this all! Un croquembouche? C'est magnifique!

FoodTherapy4Me said...

Sounds awesome! I'm really interested in the "Michigan Heirloom Popcorn with Truffle Salt" Have you used truffle salt on popcorn before? If so, how is it?!?!? BTW what is Michigan Heirloom Popcorn??

KELLY said...

FoodTherapy,

I put truffle salt on popcorn all the time! We call it "crack corn" in my house because it's so addictive.

As for the heirloom popcorn, our caterer is from Michigan, so I assume he's getting local popcorn kernels to pop! ;-)

The Styrofoam Clamshell of Courage said...

One of my biggest fears is to fall in love with food that I can't pronounce!

Natalie Sztern said...

Congrats on your marriage. With a menu like that, no doubt he knows he got a winner!

Natalie Sztern said...

I don't know when your wedding is, but I always play the roulette table no 16 whenever I pass by one..all on that and almost each time I do I win...good luck and try it

Alisa-Foodista said...

Congratulations and what a fantastic feast this is going to be!