Wedding Tasting

There are many aspects to planning for a wedding—the dress, the cake, the venue—but food is definitely on the top of the list. Chef Jamie Keating shares some of his top choices for the wedding dinner tasting.

Wedding tastings have increased more and more over the past four to five years!  One of the most important things that we tell our future wedding couples is that it would be best for you to come with an empty stomach.  The process is fun and challenging, but at the same time as you will be making the culinary decisions for your special day.

Make a list

Before you begin the conversation with the caterer, put together some initial questions to ask.  Can the caterer accommodate vegetarians, Kosher menus, gluten free options, ethnic cuisine, etc.  Are you interested in passed appetizers, late night snacks or even open to the venue for rehearsal dinner catering needs.

Have a few details in the works

Your wedding date, the venue, possible guests that will need to be attending, start time and any other pertinent information that you may have at this point to help the caterer better understand your wishes and desires.  

6 To 9 Months Before Your Big Day

Set a meeting.  It’s getting serious!  Hopefully by now you and the caterer have discussed back and forth suggestions, recommendations and selections for the tasting!

The Day of

During the tasting we would chart your absolute must haves to what you don’t particularly care for and that is all right as to this is the main reason for the tasting.  We then will take all of the data, along with an idea for the budget, and put together a menu crafted personally for you!  Feel free to take notes and photos yourself, as we will definitely do just that. 

What’s Popular?

Duo entrees for plated dinners. Creative display pieces and vessels. . Having special meals for gluten free or vegetarian diets. . Action stations with Chef attendants and small drinks that accompany the dish.

Sample Tasting Menu

Salads or Starters
Fried Green Tomato Salad with Buttermilk/Pimento Dressings, Warm Bacon & Spinach Salad with Feta, Pickled Onions & Mushroom, Avocado & Arugula with Pimento Dressing

 Braised Short Rib, Horseradish Crusted Dry Aged Sirloin, Petite Filet of Beef, Sauces , Onion Demi,
Fig-Cherry, Madeira, Whole Grain, Forrest Mushroom

Shrimp & Sausage Stuffed  Airline Breast , Confit of Duck,  Herb Rubbed Breast of Chicken & Sous Vide Egg, Sauces (One to be Selected), English Pea, Lemon-Caper, Marsala, Fire Roasted Pepper.

Cedar Plank Salmon with Herb Crumb , Potato Wrapped Halibut, Seared Sea Scallops with Cauliflower and Roasted Fennel, Southwestern Seared Swordfish.

 Napa Cabbage & Grilled Portobello Mushrooms, Sautéed Asparagus & Petite Basil Tomatoes, French Beans & Cippolini Onions, Truffle Potato Croquettes, Eggplant Roulade with Tomato Concasse.,- Risotto (present three styles), Grilled Polenta Cake, Ratatouille of Spring Vegetables,

For the Herb Mousseline(Optional)

4 ounces ground chicken, 2 teaspoons basil pesto, to taste salt, white pepper and paprika. *Fold all ingredients together in a small stainless steel bowl.  Reserve for filling of the breasts.

For the Breast of Chicken

2 tablespoons olive/canola oil blend, 2 skin-on, breast of chicken filet with tenderloin removed, salt and freshly ground black pepper, 1 clove garlic, minced, 1 tablespoon minced fresh thyme leaves, 1 teaspoon chopped fresh rosemary leaves, 1 teaspoon chopped fresh parsley leaves, ½ cup dry white wine, 2 tablespoons butter, unsalted, 1 tablespoon minced fresh chives.

Instructions: Lay chicken breasts skin side down. Add one half of the above chicken mixture atop the inside of the breast. Roll the breast into a roulade using the skin as a wrap. Heat medium size skillet, add in oil.  Season the breast with salt and pepper  and sear on the seam side first.  
Sauté the breast completely and evenly then finish in oven for desired doneness. Top the breast with fresh herbs, allow to rest then slice and serve.

2 each large grade AA eggs
4 each sliced black truffle
2 each round croutons of Croissant or Sourdough bread
To Taste Kosher Salt and Pepper

Instructions: Eggs are cooked Sous Vide in their shell at 62 centigrade for a minimum of four hours.

This Chardonnay is by Crème de Lys, which is a part of Diageo Chateau & Estate Wines.  The grapes are sourced from several vineyards along both the Central Coast and the North Coast. A small amount of Malvasia Bianca and Pinot Blanc were added to the 2009 vintage to enhance the aromatics. The texture is creamy, rich and toasty. Simply delicious. The flavor resembles juicy pineapple and green apple with a pinch of vanilla
This wine is the ultimate me-time treat, great for sipping by itself or with your favorite ladies
 Silver medal winner at the California State Fair Wine Competition
$10 - $15.
Special thanks to Brad Bush, Georgia Crown Distributing Co.