Congratulations to Mimi & Ross!

We just received the photos from Mimi & Ross’ wedding back in May and we were excited to see how Lauren Rosenau captured the couple’s special day! The colors were navy, coral & gold and the vendors (listed below) did a great job helping to fulfill the couple’s vision. We provided a wonderful duet entree that included Chicken Florentine & Charbroiled Tenderloin of Beef. Photos of the full menu & the wedding details are below!

Venue: Foundation for the Carolinas
Photography: Lauren Rosenau Photography
Design & Coordination: The Graceful Host
Draping & Chandeliers: Party Reflections

Congratulations - Mimi & Ross

View More: http://laurenrosenauphoto.pass.us/mimiandross

Mimi & Ross - Foundation for the Carolinas - 5.25.14

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Leading Caterers of America

We are excited to announce that Best Impressions Caterers has been selected by Leading Caterers of America to represent Charlotte in the South Region! We feel so honored to be a part of such a prestigious group of caterers from all over the country. Follow the link below to see more!

http://www.leadingcaterers.com/Best_Impressions.html

Leading Caterers

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Congratulations to Laura-Nelle & Mark!

Congrats to the happy couple! Laura-Nelle & Mark got married in April and we are so happy that they chose Byron’s South End as their reception venue! They had lots of fun and some awesome food. Thanks to Stephanie Chesson for the wonderful photos!

Congratulations - Parnell-Hurst Wedding

Menu

- Butler Passed Hors D’oeuvres -

Deviled Eggs
with house made relish, cayenne pepper, & Tabasco, topped with sugared bacon

Polenta Cakes
with baby shrimp & Boursin cheese

Fried Green Tomatoes
in a Parmesan herb crust with chili lime aioli

- Light Fare -

Grilled Seasonal Vegetables
with Parmesan Peppercorn dip

Duet of Dips: Pimento Cheese & Spinach & Artichoke Dip
served with toast points & tri-colored tortilla chips

Mesquite Grilled Chicken Tenders
served with blue cheese dressing & barbecue sauce

- Biscuit Bar -

Buttermilk & Sweet Potato Biscuits
accompanied by apple butter, apricot jam, blackberry jam, honey,
grilled sweet balsamic glazed peaches, chicken cutlets, sausage gravy & country ham

- Mashed Potato Bar -
toppings: caramelized onions, hickory smoked bacon, cheddar cheese & sour cream

- Chef-Attended Carving Station -

Grilled Marinated Tenderloin of Beef  |  Bone-In Brown Sugar & Honey Cured Ham
each carved table side & served with a selection of freshly baked rolls, coarse ground
Dijon mustard, horseradish sauce & tarragon mayonnaise

Photograhy: Stephanie Chesson  |  Reception Venue: Byron’s South End

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Featured Menu Item: Tuscan Chicken

Happy Friday! Here’s the featured menu item for this week: Tuscan Chicken.

Tuscan cuisine is known for its simplicity, strong flavors & the use of the freshest ingredients. Tuscan meals start with an appetizer, which includes items like antipasto or bruschetta. After that, the primi, or first course, is served. This is followed by the secondi (main course), which almost always includes grilled meat. Last, the dolci, or dessert, is served. Dessert can consist of gelato, biscotti di Prato, panforte (fruit cake), or a variety of other delicious items.

Source: Food & Drink in Tuscany & Umbria

 

Featured Menu Item - Tuscan Chicken

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Last night’s event at Foundation for the Carolinas

Here are a few photos from last night’s event at Foundation for the Carolinas!

Top left: Hamachi Crudo with salmon roe, shaved fennel, French purple plum radish, lemon oil, cucumber au jus & fleur de sel
Left center: Cabernet Thyme Tenderloin of Beef with crispy salsify ribbons & a cabernet thyme reduction
Bottom left: Dark Chocolate Delice on a hazelnut & cocoa nibs gateau with raspberry coulis & pistachio gelato
Right: Fresh Fruit Napoleon with medallions of honeydew, watermelon, cantaloupe, mango, pineapple, seasonal berries, mint & an apricot glaze

Charlotte Destination Group - MetLife

Here is what the table settings looked like! Everything looked beautiful thanks to those big windows letting in tons of natural light!

IMG_5586

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Featured Menu Item – Herb Crusted New Zealand Rack of Lamb

This week’s featured menu item is our Herb Crusted New Zealand Rack of Lamb. Yum!

Featured Menu Item - New Zealand Rack of Lamb

New Zealand exports its lamb & beef to about 116 countries worldwide. As of 2007, there were about 39 million sheep in New Zealand, which amounts to about 10 sheep per individual. Before 1987, sheep farming was the country’s main agricultural industry until dairy farming took over.

The New Zealand lamb is smaller than the American lamb and is grass-fed throughout its life. Because it is never grain-fed, there is less marbling & has a more pronounced lamb flavor. Although the meat is lean, it is still extremely tender and flavorful.

Sources:

Focus on New Zealand: World Trade View

New Zealand Lamb vs. American Lamb

Sheep Farming in New Zealand

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Featured Menu Item

Happy Friday! This week’s featured menu item is off of our hors d’oeuvres menu: Pear & Brie Beggar’s Purses. It’s a simple & classic appetizer that’s easy to eat. Our food fact for this week is about Brie cheese & we got the facts from Food Network’s Food Encyclopedia. Enjoy!

French Brie de Meaux dates back to the 8th century. French Brie is considered the best, but several countries (including the US) make this popular cheese. Brie is characterized by an edible white rind & a cream-colored, soft interior. The flavor can range from rich, sweet, & nutty to more pungent & savory. Brie can be made from either whole, skimmed, or partially skimmed cow’s milk, which may be raw or pasteurized. When you go to buy Brie, select on that is plump & resilient to the touch; the rind might show patches of beige.

 

Featured Menu Item - #5 - Pear & Brie Beggar's Purses

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Congratulations to Michelle & Alex!


Congratulations to Michelle & Alex! They got married a few weeks ago at Foundation For The Carolinas and had a beautiful, one-of-a-kind reception. There were cigarette girls passing hor d’oeuvres and specialty drinks, tall centerpieces with white branches and origami birds, and long tables for 150 guests leading up to a unique head table. We’ve included some pictures and the menu below!


Photographer: Richard Israel 
Venue: Foundation For The Carolinas 
Event Design: ChickaFandango Productions

 

Congratulations - Michelle & Alex

 

Michelle & Alex - Foundation for the Carolinas

 

Michelle & Alex (Shidagis-David Wedding)

Michelle & Alex (Shidagis-David Wedding)2

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Featured Menu Item

We’re starting a new weekly post featuring items from our menu & facts about that particular item. Here’s the first one…hope you enjoy!

Featured Menu Item - #44 - Seared Sea Scallops

Scallops are classified in two main groups: bay scallops & sea scallops. Bay scallops are smaller in size & are generally found only on the East Coast. The largest wild scallop you can find is the Atlantic sea scallop. It is found in deeper waters from Newfoundland to North Carolina, but one of the main sources is Canada. Sea scallops are commonly harvested with dredges, but if you’re looking for a scallop with less sand & grit, go for diver scallops. These are harvested by hand, so sand doesn’t get disturbed in the process.
(Sources: Food Network’s Food Encyclopedia & The Cooking Fishmonger.)

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