Our team had a wonderful time at The Daniel Stowe Botanical Garden Wedding Showcase this past weekend! We enjoyed the opportunity to meet so many newly engaged couples and speak to them about their upcoming weddings. Special thanks to Party Reflections and Carey Roberts Design Co. for their collaborative efforts in creating such unique tablescapes to present at the show. We hope everyone had a chance to stop by our food stations to try some of the food that our chefs were firing up! Our chefs also prepared a number of different show plates for the event. Thanks to Critsey Rowe for capturing so many great shots throughout the event! DSBG Bridal Showcase 2015 DSBG Bridal Showcase 2015 DSBG Bridal Showcase 2015 DSBG Bridal Showcase 2015 DSBG Bridal Showcase 2015 DSBG Bridal Showcase 2015 DSBG Bridal Showcase 2015 DSBG Bridal Showcase 2015 DSBG Bridal Showcase 2015

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Executive Chef, James Fox had a great time cooking up some crawfish mac & cheese with Wilson on WCCB Charlotte this morning! Our team is looking forward to being a part of the 9th Annual Lupus Mardi Gras Gala next week at CenterStage at NoDa!
http://www.wccbcharlotte.com/news/top-stories/Getting-Into-the-Mardi-Gras-Gala-Sprit-with-Wilson-at-Morris-Costumes-291250991.html

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The Bechtler Museum of Modern Art is celebrating their 5th anniversary and we were excited to be a part of the gala a few weeks ago! Everyone was dressed to the nines, so of course our food had to match! For the first course we served a trio of soups and designed a card to fit on the plate with the names of the soups, which you can see below! To see more photos, click here to go to the Charlotte Observer’s website. See below for the menu!

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Photo courtesy of Daniel Coston Photography

Butler Passed Hors D’oeuvres
Miniature Baked Brie En Croute with raspberry preserves
Braised Short Rib with lemon gremolata, shaved Brussels sprout slaw
Wood Grilled Maine Lobster with vanilla gougeres, fresh lemon & herb mascarpone, garnished with celery leaves
Ahi Tuna Lollipop – seared ahi tuna with pickled ginger & a sapporo wasabi glaze

Plated Dinner
- First Course: Trio of Soups -
Roasted Butternut Squash Soup with house made, bruleed ginger marshmallow
Traditional Crab Bisque dressed with a sherry vinaigrette, sliced chives & creme fraiche
Split Pea Soup with Benton’s slab bacon

- Entree Course -
Grilled Filet of Beef rubbed with kosher salt, cracked pepper & crushed garlic, served with a beurre rouge sauce & fresh arugula salad
Accompanied by Whipped Ricotta Gnocchi sautéed with butter & herbs & Spheres of Root Vegetables including roasted butternut squash, parsnips, rutabaga & purple turnip tops.

- Dessert Course -
Cassata Torte – A chocolate sponge cake soaked in amaretto, accented with lemon zest, a twist of honey tuile & warm salted caramel sauce served table side.

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Last night we had the opportunity to cater an event at Olde Mecklenburg Brewery! We loved the exposed brick and the relaxed feel of the room and wanted to share a few pictures with you! The space would be perfect for a rehearsal dinner or networking event. Check out the pictures below!

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And of course, we can’t write a blog post without posting the menu!

Butler Passed Hors D’oeuvres
Miniature Baked Brie En Croute with raspberry preserves
Seared Sea Scallops displayed on a tasting spoon with a citrus beurre blanc, topped with micro greens
Pulled Pork BBQ served on a wonton chip with warm brie cheese, a cherry gastrique & micro greens

Plated Dinner
- Salad Course -
Traditional Caesar Salad with sliced romaine lettuce, Parmesan crisps, creamy Caesar dressing & brioche croutons

- Duet Entree Course -
Filet Mignon rubbed with kosher salt, black pepper & crushed garlic, grilled & served with a burgundy wine sauce
&
Maryland-Style Crabcakes with jumbo lump crabmeat, sautéed & served with remoulade sauce

Accompanied by white truffle potato puree & marinated haricot vert bundles with sea salt & olive oil

- Dessert Course -
Cheesecake Bites:
Marble Cheesecake with an Oreo crust, topped with whipped cream
Vanilla Bean Cheesecake with a graham cracker crust, white chocolate whipped cream & fresh strawberries

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Back in October we had the honor of catering Ashton & Mike’s beautiful wedding! They had their ceremony at the Design Center Atrium & their reception a few steps up the sidewalk at Byron’s South End. Here are a few pictures from Indigo Photography!

Ceremony Venue: Design Center Atrium
Reception Venue: Byron’s South End
Photographer: Indigo Photography
Day-Of Coordinator: Ivy Honeycutt with The Silk Veil
Floral: Lily Greenthumb’s
DJ: Audio to Go
Cake: Cheesecake, Etc.

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Butler Passed Hors D’oeuvres
Miniature Baked Brie En Croute with raspberry preserves
Cherry Tomato Canape stuffed with fresh mozzarella, garlic, basil & extra virgin olive oil
Shrimp Cocktail Shooters with pepper vodka cocktail sauce
Charred Rare Tenderloin of Beef served open faced on a slice of French baguette with arugula & cool horseradish cream

Buffet Dinner
Classic Mixed Greens Salad with cucumber, plum tomatoes, julienne bell peppers & carrots with a variety of dressings
Chef-Attended Prime Rib Station cooked medium to medium rare with seasoned au jus
Herb Crusted Halibut with Panko breadcrumbs & fresh herbs
Classic Gnocchi with tomato cream, Parmesan & fresh basil
Twice Baked Potatoes
Medley of Grilled Seasonal Vegetables with fresh rosemary & coarse ground salt & pepper

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Last Tuesday, WeddingWire hosted a social in Byron’s South End where couples could come and have all of their wedding planning questions answered! Among those answering questions was Sarah Ziotnick of WeddingWire and Heather Bryson of Carolina Event Design. Love Shutter Photography was behind the camera snapping amazing photos, Split Second Sound provided the tunes, Flowers by Lingky provided the floral arrangements, & the photo booth was from ShutterboothWe (of course) provided all of the food, which was set up as displayed hors d’oeuvres stations! Here’s what we served:

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Selection of Local Cheeses & Charcuterie
Ashe County sharp cheddar, Carolina blue cheese, aged Bosky Acres goat cheese, seasonal fruit, local fig jam, honeycomb, crackers & toast points

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Sliced Tenderloin of Beef Au Poivre
served on a miniature brioche roll with cognac-horseradish cream

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Sauteed Mushroom Caps
stuffed with seasoned sausage

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Pomegranate Glazed Chicken Skewers
with an orange & fresh tarragon chutney

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Spinach & Walnut Ravioli
with pesto cream & diced red bell pepper

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Miniature Maryland-Style Crabcakes
served with cocktail & remoulade sauces

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For this week’s Flashback Friday, we found Heather & Jimmy’s Daniel Stowe wedding posted on The Knot! They were married on a beautiful day in October of 2012 with lots of blue & purple surrounding them. Of course, we had to come up with a couple of drinks to match the color scheme, so we decided on these two:

Blueberry Lemonade
fresh lemonade stirred with Limoncello & blueberry vodka

Acai Berry Mojito
fresh acai berries muddled with sugar in the raw & mint, topped with Bacardi rum & club soda

Sounds delicious!

Lauren Rosenau was behind the camera for this one and the photos are amazing. Click here to see for yourself!

Here’s the rest of their menu:

Butler Passed Hors D’oeuvres
Cherry Tomato Canape stuffed with fresh mozzarella, garlic, basil & extra virgin olive oil
Cranberry & Brie Conpote served on puff pastry with walnuts & apple butter
Miniature Maryland-Style Crabcakes with whole grain mustard remoulade
Stuffed Baby New Potatoes with bacon & cheddar cheese

Buffet Dinner
Mixed Greens Salad with dried cranberries & chèvre cheese, drizzled with balsamic vinaigrette

London Broil marinated in red wine, herbs & spices, charcoal grilled & served with sautéed mushrooms in a port wine reduction
Chicken Florentine stuffed with feta cheese & spinach, topped with tarragon butter cream sauce
Primavera Marinara with broccoli, zucchini & squash tossed in a marinara sauce, served over cavatappi pasta

Homestyle Mac & Cheese topped with seasoned breadcrumbs
Grilled Asparagus
Freshly Baked Artisan Rolls with butter

Additional Vendors: New Creations Flower Company, The Wow Factor Cakes, ATG Entertainment

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Congratulations to Lauren & Robert who got married on January 2nd! Their ceremony was at the Design Center Atrium & their reception was a few steps up the sidewalk at Byron’s South End. We loved being a part of the celebration!The couple decided to do something unique with their draping at the ceremony. They put lights behind it, which made for a romantic, glowing backdrop. Meet the Burks did a wonderful job of capturing the evening, as you can see below!

Lauren & Robert’s Menu:

Butler Passed Hors D’oeuvres
Sliced Bruschetta with Roma tomatoes, fresh basil & mozzarella cheese
Nacho Bites with refried beans, salsa & cheese in a tortilla shell, topped with sour cream & garnished with a jalapeño slice
Asian Beef Satay – grilled beaf skewers basted with a teriyaki glaze, served with a spicy peanut sauce
Boneless Buffalo Chicken – Southern fried chicken medallions tossed in buffalo sauce & drizzled with blue cheese dressing

Plated Dinner
- Salad Course -
Baby Spinach Salad with sliced egg, bacon, blue cheese & a roasted shallot vinaigrette

- Entree Course -
Guests RSVPd with their choice of the following:

Chicken Florentine stuffed with feta cheese & spinach, topped with a tarragon butter cream sauce
OR
Broiled Salmon Remoulade prepared in lemon, white wine & butter, finished with a coarse ground Dijon mustard glaze & fresh dill
OR
Sweet Potato Ravioli with creamy roasted butternut squash sauce

Fresh Herb & Mascarpone Risotto
Sauteed Asparagus with lemon zest

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Ceremony Venue: Design Center Atrium
Reception Venue: Byron’s South End
Photography: Meet the Burks
Floral: Blossom Shop
Cake: The Wow Factor Cakes
DJ: Split Second Sound

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Congratulations to Kristina & Nick who were married back in September at The Arbors! It’s been awhile since we’ve catered an event at The Arbors, but every time we’re there we are reminded of just how beautiful this place is! Here are a few of the photos from their day. Enjoy!

Venue: The Arbors
Photos: Photography by KT

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Butler Passed Hors D’oeuvres
Pear & Brie Beggars Purses with toasted almonds & sautéed pears
Tomato & Buffalo Mozzarella Skewers with fresh mozzarella, garlic, basil & extra virgin olive oil
Pork Tenderloin on a cornbread blini with house made sesame fig jam

Buffet Dinner
Seasonal Berry Salad with toasted almonds, feta cheese & raspberry vinaigrette
Lexington-Style Barbecue basted with vinegar based sauce & smoked over hickory wood
London Broil marinated in red wine, herbs & spices, charcoal grilled, thinly sliced & served with sautéed mushrooms in a port wine reduction

Homestyle Macaroni & Cheese topped with seasoned breadcrumbs
Long Stem Green Bean Almondine
Cornbread Muffins

Display of Miniature Desserts
Banana Pudding Shots
Chocolate Chunk Cookies
Apple Crumb Bars – buttery coffee cake with apples, cinnamon & a crisp, crunchy topping, drizzled with caramel sauce

Cupcakes & wedding cake were provided by the client.

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