Caterer–done and done. Finally.

I had no idea what a heart of palm was until last night.  Well, as it turns out, it is one of the most delicious additions to a salad ever invented.  (Or grown, I suppose.)  And if you come to our wedding, you’ll get to taste for yourself.

Yes, I am talking about food at our wedding, and that can mean only one thing: Mike and I finally nailed down a caterer!

We went for a tasting with Crave last night.  The evening started out kind of horribly; insane NJ Transit train delays doubled with the F line only running part of the way into Brooklyn caused us to be over an hour late.  (Thanks, Mother Nature and your stupid power-outage-causing heat wave.)  But things turned around the minute we walked in to find our candlelit place settings ready and waiting for us.  Thank god Marco and Debbie are New Yorkers; they figured with the train delays we would be getting there even later than we did.  So all was well, and we didn’t get served dried-out food that had been waiting under heating lamps, like I was half expecting.

I don’t think there was much doubt in our minds that we’d be going with Crave as our caterer.  After all the troubles we had trying to find a place that would contact us on a regular basis and be only medium-ridiculously expensive, I think we went in knowing that, as long as the food tasted good, Crave would be it.  And lordy, did the food taste good.

This was the only tasting we did (aside from eating dinner at Stone House when we were still sort of considering them), but man, I wish we did more.  We got to try everything that was on our proposed menu–and I mean everything–and it all rocked my world.  From grilled gruyere cheese sandwiches with truffle oil to the amazing salad with said hearts of palm, Mike and I were in foodie heaven.  And, I’m proud to say to my vegetarian guests, that we will be serving seitan at our wedding.  Seitan!  No plate of side dishes here.  O. M. G.  And geez, the place is called Crave; the connection to White Castle is uncanny.  And of course, mini sliders–both meat and veggie–will be part of the cocktail hour.  Love it.

So, here it is, a sneak-peak at our dinner menu:  Hanger Steak with Jicama and Pear Slaw for the meat eaters, Red Snapper with Mussels for the fishy people, and Sweet and Sour Seitan with Black Rice for the veg-heads.  And for dessert?  Rice Krispie treats made with wild rice and chocolate-chili cakes with blood orange sauce.  I am ecstatic.

And for the record, here’s a heart of palm: Just imagine it on a delectable bed of field greens, tossed with sunflower seeds, goat cheese, and orange slices, topped with a vidalia onion dressing.

Holy crap, I am going to need a wedding dress with an elastic waistband.

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About Ally

What started as a joke at a White Castle and a prank on a friend, ended with a box of cupcakes with an engagement ring in it. This is the story of our not-so-traditional wedding.
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