Friday, October 1, 2010

To Die For Wedding Menu

Our wedding caterer owns not just 2Dine4 Catering but the venue where we're getting hitched in January -- a renovated Craftsman-era home in east Austin that they use for supper clubs and corporate dinners.

He decided to turn our wedding menu into a supper club, so that we could tweak our Argentinean meal - a big nod to my heritage and, most especially, my father. We invited some of our best friends to join us for the four-course feast, which included complimentary sangrias, watermelon martinis and beer along with three fabulous appetizers for a pretty reasonable $50.

Here are some of the photos from last night's tasting, with the menu pasted below.

Hors D’Oeuvres
Petit Choripan on Homemade Bolillo Roll with Roasted Peppers, Onions and Chimichurri Aioli
Argentine Carne Empandas with Hard Boiled Egg & Fresh Herbs
Argentine Style Spinach & Asadero Cheese Empanadas with Olive Tapenade & Fresh Herbs (V)

First Course
Potato Gnocchi poached in Chicken (or Veggie) Stock with Cream, Wilted Spinach and Argentine Reggianito (C or V)

Second Course
Boston, Romaine & Wild Greens Salad with Red Peppers, Grilled Asparagus, Local Farm Vegetables and Lemon-Oregano Vinaigrette (V)

Third Course
Beef Milanesa a Caballo with Boggy Creek Eggs, Aged Provolone & Spanish Jamon Serrano served with Celeriac Whipped Potatoes and Wild Mushroom Sauce
Eggplant Milanesa a Caballo with Boggy Creek Egg, Aged Provolone & Smoked Tomato served with Celeriac Whipped Potatoes and Wild Mushroom Sauce (V)

Fourth Course
Dulce de Leche Custard Tart with Frozen Citrus Whipped Cream and Cinnamon Cookies (V)

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