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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Congratulations to Sairy & Julius! They got married at Daniel Stowe on November 1st. Indigo Photography captured the evening and have the photos posted on their blog! Be sure to check those out. Here’s the menu & a few of our favorite photos!

Butler Passed Hors D’oeuvres
Roasted Fingerling Potatoes with creme fraiche, chives & pancetta
Miniature Maryland-Style Crabcakes with chili lime aioli
Shaved Roasted Pork Loin on a cornbread blini with sesame fig jam & pickled red onion
Cuban-Style Skirt Steak drizzled with a zesty lime & cilantro sauce & served in a savory corn shell

Plated Dinner
- Salad Course -
Kale Salad with crispy Parmesan, shaved carrot & Meyer lemon vinaigrette

- Choice Entree Course -
Guests RSVPd with their choice of the following items

Filet Mignon rubbed with kosher salt, cracked pepper & crushed garlic, grilled & served with a burgundy wine sauce
Accompanied by herb mascarpone risotto & sautéed seasonal vegetables

OR

Broiled Salmon Remoulade prepared in lemon, white wine & butter, finished with a coarse ground Dijon mustard glaze & fresh dill
Accompanied by white truffle potato puree & sautéed seasonal vegetables

OR

Tuscan Chicken with sun-dried tomato, fresh basil & chèvre cheese, drizzled with lemon butter sauce
Accompanied by herb mascarpone risotto & sautéed seasonal vegetables

- Vegan Option -
Stuffed Portobello Mushrooms with quinoa, sun-dried tomatoes & fresh basil, drizzled with balsamic reduction

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Venue: Daniel Stowe Botanical Garden
Wedding Coordinator: Jessica Alexander
Photography: Indigo Photography
Photo Booth: Shutterbooth
DJ: ATG Entertainment

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Congratulations to Meredyth & Brian! They had their ceremony & reception in December at Foundation for the Carolinas. There ceremony was in the Art Gallery and the reception followed in the Silverman Pavilion. Their cocktail hour included “His & Her” specialty drinks! “His” drink was the Apple Lachian (get it? Appalachian? haha) with bourbon, apple cider & ginger ale. “Her” drink was the Blushing Bride with champagne, pomegranate juice & a stem of fresh rosemary. See below for some of the photos (lots of good food photos!) and their menu!

Venue: Foundation for the Carolinas
Photography: Critsey Rowe

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Butler Passed Hors D’oeuvres
Fried Green Tomatoes with an herb Parmesan crust & chili lime aioli
Benton’s Slab Bacon served open faced on house made silver dollar biscuits with jalapeño pimento cheese
Shrimp Cocktail Shooters with jumbo gulf shrimp & pepper vodka cocktail sauce
Seared Diver Scallops drizzled with roasted garlic sabayon
Charred Tenderloin of Beef served on ficelle with Maytag blue cheese butter

Displayed Hors D’oeuvres Stations

- Composed Salad Station -
Butter Lettuce Wedge Salad with cherry tomatoes, Maytag blue cheese crumbles & applewood smoked bacon

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

- Chef-Attended Low Country Shrimp & Grits Station -
Stone ground grits served with a variety of toppings including spicy Charleston shrimp, tasso ham gravy, applewood smoked bacon, cheddar cheese & spring onions

- Chef-Attended Carving Station -
Grilled Tenderloin of Beef & Roasted Pork Loin each carved table side & served with a selection of freshly baked rolls, coarse ground Dijon mustard, horseradish sauce & tarragon mayonnaise. Accompanied by seasonal vegetables with Parmesan peppercorn dip.

Late Night Snack
Southern Fried Chicken Biscuits individually wrapped & served with Texas Pete

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Good morning! Today we wanted to say congratulations to Amy & John who were married in September! They had their fun-filled reception at Byron’s South End and we were so happy to be a part of the celebration. The signature drink sounded fantastic: “The Daugherty” with a blend of coconut rum, pineapple & cranberry juices, with a fruit garnish. Delicious! The rest of the menu is below.

Here are some of the beautiful photos by Lauren Friday Photography!

Ceremony Venue: Church at Charlotte
Reception Venue: Byron’s South End
Photography: Lauren Friday Photography
Floral: Bloom Room
DJ: Split Second Sound
Cake: Cheesecake, Etc.

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Butler Passed Hors D’oeuvres
Miniature Baked Brie En Croute with cranberries & raspberry preserves
Fried Green Tomatoes with an herb Parmesan crust with chili lime aioli
Five Spice Chicken Wonton – grilled chicken breast tossed in honey & fresh cilantro, served on a wonton shell

Displayed Hors D’oeuvres Stations
- Salad Station -
Display of Fresh Seasonal Fruits
Mixed Greens Salad with cucumber, plum tomatoes, julienne bell peppers & carrots, served with balsamic vinaigrette, Parmesan peppercorn & thousand island dressings
Bruschetta Bar with southwestern bruschetta, classic Italian bruschetta & grilled vegetable bruschetta on crispy rounds of French baguette, drizzled with olive oil & seasonings

- Smokehouse Station -
Smoked Beef Brisket slow roasted & brushed with a honey maple barbecue sauce
Lexington-Style Barbecue – fresh lean pork shoulder basted with Lexington-style, vinegar based sauce & smoked over hickory wood. Sauces included tomato, vinegar & mustard. Accompanied by biscuits, assorted rolls & jalapeño-asiago cornbread muffins.
This station was accompanied by Homestyle Macaroni & Cheese

- Low Country Shrimp & Grits Station -
Stone ground grits served with a variety of toppings including spicy Charleston shrimp, tasso ham gravy, applewood smoked bacon, cheddar cheese & spring onions

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