Audrey & Zachary were married on August 31 at Daniel Stowe and we just received some beautiful photos from Capture Me Candid Photography! Hope you enjoy these as much as we do!

Congratulations - Audrey & Zachary

Venue: Daniel Stowe Botanical Garden
Photography: Capture Me Candid Photography
Planner: Brianna Martin
Cake: The Wow Factor Cakes
Floral: Lily Greenthumb’s
Invitations: Lavender Paperie
Photo Booth: Scene You There

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Butler Passed Hors D’oeuvres

Ahi Tuna Tartare – finely chopped sushi grade tuna served on a fried wonton chip
Charred Rare Tenderloin served on a crispy fingerling potato chip with Maytag blue cheese butter

Displayed Hors D’oeuvres

Crudite Display with Parmesan peppercorn dip
Fresh Seasonal Fruits, Domestic & International Cheeses

Seated Dinner

- Salad Course -
Mixed Greens Salad with strawberries, blueberries, toasted almonds & feta cheese crumbles with balsamic vinaigrette

- Entree Course -
Guests RSVP’d with their choice of the following entrees
Filet Mignon rubbed with kosher salt, cracked pepper & crushed garlic, grilled & served with a burgundy wine sauce
or
Broiled Salmon Remoulade prepared in lemon, white wine & butter, finished with a coarse ground dijon mustard glaze & fresh dill
or
Vegetarian Wild Mushroom Ravioli served with porcini cream sauce

White Truffle Potato Puree
Grilled Asparagus with lemon zest
Freshly Baked Artisan Rolls with butter

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Congratulations to Anna & Keith! The two got married at Daniel Stowe on July 19th in the White Garden. We’re so happy we could be a part of their day! Here’s the menu and a few of our favorite photos by Michael Board Photography. Enjoy!

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Specialty Cocktail

Lavender Mojito – Bacardi rum & club soda over muddled fresh mint leaves, lavender & lime juice with a lime garnish

Butler Passed Hors D’oeuvres

Cherry Tomato Canape stuffed with fresh mozzarella, garlic, basil & extra virgin olive oil
Miniature Crabcakes with chili lime aioli
Pear & Brie Beggars Purses with toasted almonds & sautéed pears

Displayed Hors D’oeuvres

- Salad Station -
Mixed Greens Salad with strawberries, toasted almonds & feta cheese crumbles, served with balsamic vinaigrette dressing
Grilled Seasonal Vegetables with Parmesan peppercorn dip

- Light Fare -
Stuffed Baby New Potatoes filled with spinach & feta cheese
Rosemary-Infused Chicken Skewers with a pesto dipping sauce
Sautéed Mushroom Caps stuffed with seasoned sausage

- Chef-Attended Pasta Station -
Pasta tossed in a selection of sauces including Primavera Marinara & Grilled Chicken Alfredo. Choice of pastas included tri-colored rotini, bow tie & penne. Pasta was accompanied by freshly shredded Parmesan & savory foccacia bread & breadsticks.

- Chef-Attended Carving Station -
Grilled Marinated Tenderloin of Beef & Roasted Turkey Breast each carved table side & served with freshly baked rolls, coarse ground Dijon mustard, horseradish sauce & tarragon mayonnaise

Dessert

Gourmet S’mores Bar with toasted marshmallows, accompanied by chocolate squares & graham crackers
Strawberry Lemonade Trifle with lemon pound cake, fresh berries & whipped cream
Miniature Blueberry Cheesecake Bites
Banana Pudding Shooters
Display of Fresh Seasonal Fruit

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A few nights ago we catered another unique event! Hors d’oeuvres were displayed on our tasting wall and consisted of local cheeses & charcuterie. For the entrees we passed small plates of locally influenced food, which we called the “Flying Buffet”. How fun is that?!

Be sure to check out our Instagram for some behind the scenes photos!
@bestimpressionscaterers #bicaterers

“Flying Buffet”

Roasted Heirloom Beets with crumbled goat cheese over baby arugula, served with a pepper tuile
Caramelized Sunchoke Agnolotti with roasted maitake petals, brown butter & wilted spinach
Jumbo Lump Crabcakes served over local creamed corn with citrus pea shoots
Roasted Pork Tenderloin wrapped in applewood smoked bacon with honey & sage, finished with a demi glace & served with creamy mustard greens
Pan Seared Grouper with Toybox heirloom tomatoes, chopped basil, dill & crushed garlic
Braised Boneless Beef Short Ribs braised with red wine, served with sweet potato puree & crispy parsnip ribbons

Dessert

Buttermilk Cheesecake with graham cracker crust & peach chutney
Dark Chocolate Delice on a hazelnut & cocoa nibs gateau with raspberry coulis & pistachio gelato
Fresh Fruit Napoleon with medallions of honeydew, watermelon, cantaloupe, mango & pineapple, topped with seasonal berries, mint & an apricot glaze

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Today we want to say congratulations to Tina & Wynn!

Congratulations - Tina & Wynn

Venue: Mint Museum Uptown
Photography: Indigo Photography

Butler Passed Hors D’oeuvres

Five Spice Chicken Wonton – grilled chicken breast tossed in honey & fresh cilantro served in a wonton shell
Tomato & Buffalo Mozzarella Skewers with basil & extra virgin olive oil
Cuban-Style Skirt Steak drizzled with a zesty lime & cilantro sauce, served in a savory corn chip
Shrimp Cocktail Shooters with pepper vodka cocktail sauce
Lobster Spring Rolls served on a banana leaf with plum sauce

Seated Dinner

Spinach Salad with crispy bacon, hard boiled eggs & red onion with a roasted shallot vinaigrette

Duet Entree:
Filet Mignon rubbed with kosher salt, cracked pepper & crushed garlic, served with a burgundy wine sauce
Onion Crusted Salmon Remoulade with fried crispy onions & chili aioli

Sides:
Herb Mascarpone Risotto
Grilled Asparagus with lemon zest
Freshly Baked Artisan Rolls with butter

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We recently had the pleasure of catering Neda & Mark’s morning wedding at Daniel Stowe. They had a simple and delicious heavy hors d’oeuvre menu for their reception. Thanks for letting us be a part of your day!

Congrats to the happy couple!

Congratulations - Neda & Mark

Venue: Daniel Stowe Botanical Garden
Photography: Elle Imaging
Wedding Planner: Ivy Honeycutt with The Silk Veil
Cake: Icing on the Edge

Displayed Hors D’oeuvres

Display of Fresh Seasonal Fruits
Grilled Seasonal Vegetables with Parmesan peppercorn dip
Stuffed Baby New Potatoes with spinach & feta cheese
Petite Croissants filled with smoked turkey & Monterey Jack cheese
Low Country Shrimp & Grits Station with stone ground grits, spicy Charleston shrimp, Tasso ham gravy, applewood smoked bacon, cheddar cheese & spring onions

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Congratulations to TJ & Katie! Their wedding was so beautiful. We love how everything from the invitations to the ceremony and reception was tied together.
Enough chat, let’s look at some pictures!

Congratulations - TJ & Katie

Venue: Foundation for the Carolinas
Photography: The Beautiful Mess
Event Coordination: Favor Me Events
Floral: The Bloom Room
Cake: Got What It Cakes
Invitations & Stationery: Pink Toast Ink

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Beautiful! And now for the menu…

Butler Passed Hors D’oeuvres

Miniature Baked Brie en Croute with Imladris Farm (Asheville, NC) raspberry jam
Hickory Smoked Ashley Farms (Winston Salem, NC) Free Range Chicken Breast with bitter radicchio & a mustard-sunflower seed vinaigrette
Butter Poached Lobster on a sweet blini with Tega Hills (Fort Mill, SC) citrus pea shoots
Charred Carolina Bison (Ashville, NC) served on Guilford (North Oak Ridge, NC) stone ground grit cakes with maytag blue cheese butter

Family Style Dinner

- Salad Course -
Heirloom Caprese with vine ripened Green Zebra, Purple Cherokee & black cherry heirloom tomatoes, extra virgin olive oil, buffalo mozzarella, cracked pepper & kosher salt
Grilled South Carolina Peach & Blueberry with spiced pecans, prosciutto di Parma & feta cheese with white balsamic vinaigrette

- Entree Course -
Low Country Shrimp & Grits – jumbo gulf shrimp prepared with white wine, spring garlic & butter, accompanied by creamy Anson Mills Stone Ground Grits, spicy andouille sausage, Ashe County cheddar, applewood smoked bacon, chives & Tasso ham gravy
Grilled & Sliced Tenderloin of Beef brushed with garlic butter & served with a red wine reduction & crispy fingerling potatoes
Roasted Pork Loin with honey & sage, wrapped in applewood smoked bacon & finished with a demi glace. Served over creamed collards.
Local Vegetable Gratin with zucchini squash, eggplant, sweet tomatoes & thyme, topped with crushed Parmesan-garlic breadcrumbs

Dessert

Display of Miniature Desserts – Bourbon Pecan Squares & Key Lime Trifles

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We just received pictures from Kim & Jonathan’s May wedding and we had to share with you! Thanks to BlueSky Studios for sending them over.

Congratulations - Kim & Jonathan

Venue: Foundation for the Carolinas
Photography: BlueSky Studios
Event Coordination: Ivy Honeycutt with The Silk Veil
Equipment Rentals: Party Reflections

Butler Passed Hors D’oeuvres

Spinach & Artichoke Crostini – baked spinach & artichoke hearts with a blend of herbs & imported cheeses
Grilled Pimento Cheese with roasted red pepper shooters
Five Spice Chicken Wonton with grilled chicken breast tossed in honey & fresh cilantro, served in a wonton shell
Miniature Crabcakes with chili-lime aioli
Marinated Baby Lamb Chops grilled & served with burgundy sauce & fresh rosemary
Garlic & Gorgonzola Mashed Potato Cigar with chive & creme fraiche

Displayed Hors D’oeuvres

Raw Bar Display:
Seared Ahi Tuna with wasabi-ginger glaze & pickled ginger
Lump Crab Salad with lemon & micro cilantro dressing
Jumbo Gulf Shrimp displayed with lemons & cocktail sauce

Goat Cheese & Herb Macaroni & Cheese Station:
Toppings included chives, pancetta, asparagus tips, vine-ripened tomatoes & caramelized onions.

Chef-Attended Low Country Shrimp & Grits Station:
Jumbo gulf shrimp sautéed on site, accompanied by stone ground grits, Tasso ham gravy, applewood smoked bacon, cheddar cheese & spring onions

Chef-Attended Carving Station:
Chargrilled Tenderloin of Beef brushed with garlic butter, grilled & carved table side. Served with freshly baked rolls, coarse ground Dijon mustard, horseradish sauce & tarragon mayonnaise.

Grilled Seasonal Vegetables with Parmesan-peppercorn dip
Stuffed Baby New Potatoes filled with bacon & cheddar cheese

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Back in June, we catered Diana and Scott’s beautiful wedding reception! The two got married at St. Peter’s Catholic Church uptown and had their reception across the street at the Mint Museum Uptown. For the reception, we used our famous tasting wall to display a few of the hors d’oeuvres. We also created a few tent cards and signs to describe the food. Lily Greenthumb’s did an awesome job with the flowers. Some of the prettiest flowers we’ve seen! Thanks to Kristin Vining for the photos.

Congratulations, Diana & Scott!

Congratulations - Diana & Scott

Photography: Kristin Vining
Venue: Mint Museum Uptown
Flowers: Lily Greenthumb’s

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Butler Passed Hors D’oeuvres

Tuscan White Bean Bruschetta – crispy rounds of Italian bread topped with cannelloni beans, extra virgin olive oil, fresh basil & finely chopped shallots
Salt & Juniper Spec Ham with organic white truffle honey, shaved Asiago & baby arugula on house made brioche
Rosemary-Infused Chicken Skewers with pesto dipping sauce
Short Rib Crepe – tender chive crepe stuffed with braised beef short rib, drizzled with parsley oil

The Tasting Wall

Tuna Crudo with sashimi tuna, thinly sliced with picholine olives, shaved fennel & olive oil
Grilled Flatbread with pesto, arugula & chèvre herb spread
Tarragon & Chive Jumbo Lump Crab served over lemon panna cotta
Shrimp Cocktail with pepper-vodka cocktail sauce

Chef-Attended Grilled Polenta Station

Prepared with a variety of imported cheeses & presented to guests with the following toppings: fire roasted tomatoes, sautéed escarole & a variety of sautéed mushrooms

Butler Passed Intermezzo

Lemon-Basil Sorbet

Seated Dinner

Heirloom Caprese Salad with crispy pancetta, a variety of heirloom tomatoes, house made mozzarella, fresh basil & balsamic reduction
Duet Entree Course of Tenderloin of Beef with garlic butter & burgundy wine sauce & Ashley Farms Pan Seared Chicken Breast with white truffle butter
Sides included: Sauté of Young Haricot Vert
Roasted Garlic Potato Puree
Freshly Baked Artisan Rolls

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Congratulations to Mary & Curtis! The couple had their ceremony & reception in July at St. Gabriel’s Catholic Church. At the reception, we served a plated lunch & displayed hors d’oeuvres to guests. Thanks to Andrea Maria Perullo de Ledesma for the photos!

Congratulations - Mary & Curtis

Venue: St. Gabriel’s Catholic Church
Photography: Andrea Maria Perullo de Ledesma

Displayed Hors D’oeuvres

Bruschetta Bar including Southwestern bruschetta, classic Italian bruschetta & grilled vegetable bruschetta
Display of Fresh Seasonal Fruits, Domestic & International Cheeses
Baked Spinach & Artichoke Dip served with toast points & tri-colored tortilla chips
Sautéed Mushroom Caps stuffed with seasoned sausage

Plated Lunch

Mixed Greens Salad with strawberries, toasted almonds & feta cheese, drizzled with balsamic vinaigrette

Guests RSVP’d with their choice of the following:
Pan Seared Chicken Breast stuffed with fresh mozzarella & prosciutto di Parma, topped with fire roasted tomatoes & chopped basil

OR

Bourbon Glazed Salmon with a bourbon brown sugar glaze

Sides included:
Wild Mushroom Orzo
Medley of Sauteed Seasonal Vegetables with fresh rosemary, salt & pepper
Freshly Baked Artisan Rolls with butter

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Good morning everyone! We have another exciting announcement to make: Champagne Manor in Monroe has chosen us to be their exclusive caterer for their weddings and events! We are honored to be chosen by this beautiful venue. The 10,500 square foot manor sits on 30 private acres and has its own 15-acre lake. As you can see in the photos below, the scenery is absolutely gorgeous. Keep this place in mind for your event or wedding!

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Champagne Manor
4707 Sugar & Wine Road
Monroe, NC 28110

Contact: Dawn Gaddy, Director of Events / Property Manager
704.776.8636
champagnemanor@gmail.com

www.champagnemanor.com

View More: http://greysonsteelephotography.pass.us/champagne-manor

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View More: http://greysonsteelephotography.pass.us/champagne-manor

View More: http://greysonsteelephotography.pass.us/champagne-manor

View More: http://greysonsteelephotography.pass.us/champagne-manor

 

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