Towards the end of last year, we had the sincere pleasure of catering the wedding of our clients Ed and Jeff at their home in Woodland Hills. It was an intimate and beautiful fall-themed wedding with seasonal decor and a menu to match. The setting was defined by rustic elements such as dark brown wooden chairs, crates for the desert displays, and autumn wildflowers for the centerpieces. Orange, yellow, and brown took center stage as the color scheme for the wedding, which was more than appropriate for the season. The coral linen napkins offered a contrasting yet refreshing burst of color in the reception space.
Being huge foodies, Ed and Jeff really wanted to create a memorable culinary experience for their guests. We started off with tray-passed bites that featured a nice mix of various options for guests, including vegetable Spanish croquettes and truffle fries served in cones. Plated dinner started with a field greens salad dressed with pear vinaigrette. We then served guests a passion fruit sorbet intermezzo followed by hearty entrees: seared duck breast, venison tenderloin, and a grilled eggplant lasagna for a vegetarian option. The desserts included delicious seasonal sweets include a custom wedding cake baked by us! Here is the full menu:
FALL WEDDING MENU
Tray Passed Bites:
Vegetable Spanish Croquettes with Manchego & Saffron Aioli
Mini Citrus Marinated Fish Tacos
Mini Latin Burgers with Manchego, Cumin Ketchup & Fried Onions
Truffle Fries served in Individual Cones
Ensalada De Bogavante Con Endivias - Lobster Salad served on Endive
Salad:
Field Greens with Pear Vinaigrette served with Artisan Bread Basket with Butter Sprinkled with Hawaiian Sea Salt
Entrees:
Crispy Seared Duck Breast With Preserved Lemon & Tart Cherry Gastrique, served over Yellow Beet & Potato Gratin with Gruyere & Tarragon, with Glazed Baby Parsnips
Venison Tenderloin with Poached Pear Gastrique, served over Yellow Beet & Potato Gratin with Gruyere & Tarragon, with Glazed Baby Parsnips
Grilled Eggplant Lasagna with Ricotta, Wild Mushrooms & Garnet Yams
Desserts:
Custom Wedding Cake by Not Hungry Catering Couture
Pumpkin Cheesecake Not Hungry on a Gingersnap Crust
Caramelized Pear Brioche Bread Pudding Bites
Mini Cashew Crusted Key Lime Pie
Mini Chocolate Peanut Butter Pies
Pecan Tartlets
Coffee Service with Dark Chocolate Truffles
Check out all the charming fall wedding details here: