Help us choose our wedding menu

Posted by Jerry on Oct. 1, 2008

My fiancé Kathleen and I are getting married in May and we’re now at the part of the wedding planning where we’re choosing the menu. The cake was an easy choice, if difficult to nail down. As it turned out, our wedding date was determined in large part by Charm City Cake’s availability. We have a “design appointment” with them in December, and I’ll be sure to blog how that process goes.

Now we’re looking at the dinner menu and we think we’re going with Main Event Caterers since they’re one of the few who don’t just give you the usual rubber chicken and instead customize a menu to your tastes. You can even give them your own recipes and they’ll make the dish for a 100. We’ve largely picked out most of the options, but I wanted to tap into the crowdsourcing power of the Crispy audience for some advice.

In the appetizer department, should we go with A) Two-Bite Black Angus Burgers with truffled caramelized maui onions; B) Crispy Man-n-Cheese Orbs with tomato jam; or C) Cubanitos: slow roasted pork and cured ham, melted swiss cheese, slather of mustard and dill pickles on grilled crusty Cuban bread?

And when it comes to a pork main course option, should we go with oven roasted pork tenderloin stuffed with madeira macerated fruits and served with a cherry port reduction, or pan seared pork tenderloin scallops served with a malta and soy reduction? Oh, and my dear vegetarian friends (if there are any who read this blog), would you rather eat some sort of pasta or grilled eggplant with roasted vegetables, shiitake mushrooms, tomato lavender sauce, and kamut-pine nut salad?

Post a comment and let me know what you think!

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  • The Cubanitos sound the best, but I'm always disappointed in non-Cubans' attempts at making Cuban sandwiches. The Angus burger sounds like a delightful, safer option. I'd go for the second of the pork dishes, but either sounds good.

    What's a vegetable?
  • Tara
    I would be inclined to skip the mac and cheese orbs. Kinda trashy/trendy like something Brit Brit would serve with her Cheeto chicken casserole. Love that you are having a veggie option - I have no idea what eggplant in lavender sauce would taste like but I would definitely be trying that.

    BTW - Congratulations!!!
  • Also, I apparently like the verb "sounds." I am drinking right now.
  • Cubanitos, so long as it's a family recipe. (Perhaps modified by my previously suggested ingredient.) And then just more pork.
  • Myers
    Well I'm partial to southern food, so I vote for the fried mac-n-cheese balls and the fried pork tenderloin....oh wait, was that an option?
  • There is nothing that says "I'm celebrating the hell out of something" like Cuban. That's a must. The pan seared scallops because you don't want to get stuffed--there is drinking and dancing and drinking to do.
  • Dr. S
    It might be more ironic to serve up Man orbs at a wedding. I hope to god they meant mac n cheese, that imagery is just a little off putting. Cubans sounds stupendous, but for whatever reason, people love mini cheeseburgers. Huge hit at my wedding.
  • BarSinister
    Angus burgers followed by pork tenderloin, please. Then invite me.
  • Thanks for all the comments so far! Quick point of clarification: I'm half-Cuban, which should explain the heavy pork influence. (We've already settled on a ham croqueta appetizer.) Jacob hit it right on the head: the reason I'm hesitant on the Cubanitos is that as good as I'm sure our caterer will be, I'm not sure I trust any caterer outside Miami or Elizabeth, NJ, to make them right.
  • Judy Pitre
    I am a burger girl by heart. Both pork sound great, I would probably prefer the pan seared.
  • Mary O'Hearn
    Judy, as I recall, you were willing to eat burgers 24/7. Don't worry, I'm sure we can find you a good burger in DC, even for breakfast. The mac and cheese appeals to me, but then I think pasta is one of the major food groups.
  • Lemon
    As a (perhaps your only) vegetarian reader, I would say go with the eggplant. We veggies often end up having pasta at a wedding (on those occasions where we don't just get the dish with the meat taken off the plate). Since the option for something a little different exists, I say go with it... and it sounds yummy.
  • Jessica Lee
    The best wedding food I ever had was catered by A Taste of Morocco in Arlington. It was delicious and refreshing in how unpretentious it was. Vats of delicious Moroccan food in tin trays over sterno rocked really hard. All of the attendees loved it as in addition to being delicious the food created a relaxed atmosphere that most wedding receptions lack. Plus it was nice to know that the couple were not going into hock to pay for it.
  • John O'Hearn
    I have got to go with the cubanitos and the pan seared, and make sure that you bring pig tail, since it is Kat's favorite. HA HA HA
  • La virgen
    I would say scallops and grilled eggplant
  • Scallops are the way to go, then eggplant.

    Congrats and the best of luck.
  • I would say Cubanitos, sound the best. congrats and best of luck for your future.
  • Your recipe is good. How about if you have vegetarian visitors?maybe you can include some veggies too. Congratulations and hope your wedding will be filled by joy and happiness.
  • +1 for Scallops. Congrats and the best of luck
  • Thanks, it helped me.....
  • I agree with what you have to say.....
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