Food
My friend Kent works at Biscuits & Berries Catering, and hooked me up with a great coordinator, Laura Hylton, who helped us design an awesome upscale Tex-Mex / bar-b-que menu.
Buffet Appetizers
Assorted Colorado goat cheeses
Fresh crudite
Passed Hors d'Oeuvres
Smoked corn chowder shots, served with a tiny chive biscuit
Maple Leaf Farms duck confit tamale
Colorado fish 'n chips
Fried pickles
On the Buffet
Southwestern chopped salad
Spicy pablano and apple slaw
Chipotle chicken
Chef's brisket
Santa Fe black beans
Mashed sweet potatoes
Cake
Rachael Teufel of Intricate Icings is our cake baker. If you're a Food Network fan, she's appeared on there twice for challenges (taking second place in the most recent one).
We are doing a cupcake tier with a cutting cake on the top, and platters of cake pops on the side. The photo on the left is our inspiration for color and overall design. The cake on the left is one of Rachel's designs and shows the flowers that will adorn our cutting cake, cupcakes and cake pops.
The cutting cake will be carrot with coconut and pecans, with cream cheese filling. The cupcakes will be chocolate with chocolate mousse filling and vanilla with creme brule filling, all iced with white buttercream. The cutting cake will have small, medium and large orange flowers. The chocolate cupcakes will each have a small orange flower on them, the vanilla cupcakes a medium orange flower. Or maybe it's the other way around. In any event, the different flower sizes on the cupcakes will be used to indicate flavor.
There will be two flavors of cake pops, zucchini lime and pumpkin spice. One will be dipped in white chocolate, with dark chocolate drizzle and an orange flower. The other will be dipped in orange tinted white chocolate, with dark chocolate drizzle and a white flower.
We ordered lots of cupcakes and cake pops so that everyone can try some of each.
The cutting cake is ours -- we plan to pack it up and take it on our honeymoon after eating our ceremonial slices!
We ordered lots of cupcakes and cake pops so that everyone can try some of each.
The cutting cake is ours -- we plan to pack it up and take it on our honeymoon after eating our ceremonial slices!
Wine
Brad and I both love wine and decided to serve wine at the reception that is special to us.
I belong to the Robert Sinskey Vinyards wine club, and each shipment includes two bottles of wine, a food pairing recipe, and some kind of culinary gift. The first time Brad was at my house was for a "Sinskey" dinner party, so we had to serve that! I was also able to score a case of Sinksey Rose' when it was released this spring.
Brad is a member of the Frog's Leap wine club, the Fellowship of the Frog. Frog's Leap wines are delightful and fun, just like Brad. :)
On our recent trip to Napa, Brad and I bought all the wine for the wedding. Our UPS guy has gotten quite a workout lugging it to our door.
White Wines
Pinot Gris, Robert Sinskey Vinyards
Sauvingnon Blanc, Frog's Leap
Chardonney, Frog's Leap
Rose' Wine
Vin Gris of Pinot Noir
Red Wines
Point of View (POV), Robert Sinskey Vinyards
Petite Sirah, Frog's Leap
Zinfandel, Frog's Leap
Sparkling
Brut Rose', Gloria Ferrer
Sonoma Brut, Gloria Ferrer
Beer
Our plan is to serve Texas beers, to compliment our BBQ / Tex-Mex theme.
Possibilities include Lone Star and Shiner Blonde. And maybe some Coors because this is, after all, Colorado.
