I recently rediscovered a show on TLC called “Four Weddings” where 4 brides attend each other’s weddings and rate the food, dress, and overall experience. Rewatching it really made me think about the food served at a wedding as a bigger deal than I was picturing. Surprising, I know coming from such a foodie! But after planning this for almost a year we just recently locked in the BEST menu you will ever taste at a wedding.
Our food style was easy to pick! We wanted pasta! We both love Italian food; spaghetti can be easy on the budget and everyone loves carbs! At first our catering suggestions were the basics and after tasting a few I was not impressed. The sauce was too watery, the prices were too outrageous for the product and the menu was not what we envisioned. After almost resorting to an Italian chain restaurant for catering, I asked my Maid of Honor for another duty, help me find a caterer! It took her 2 seconds to suggest a person. Chris is a family member of a close friend. (He is practically family because he has spent some time with us at OTL, lol.) He works in the valley alongside some award winning chefs at top restaurants. We have run into him at music festivals and he has suggested some amazing places to brunch. But when I reached out for catering suggestions from him, what I was not expecting was offering his own services.
We invited Chris over to talk details and run through the space with him. He has experience catering events himself, but this will be his first wedding. After discussing budget and menu we set up a tasting.
Fregola Salad – Fresh Fregola pasta mixed with zucchini, tomatoes, basil, and roasted pine nuts topped with parm. My mouth is watering just talking about this dish again. From the warm pine nuts against the cold salad and the sweetness of the tomatoes contrasting the sharpness of the parmesan cheese- I could eat just this and be content.
Spaghetti and Pancetta Meatballs. Perfectly cooked al dente pasta with a fresh tomatoes sauce is the base, but what really makes this dish pop are the meatballs. Combo pork and beef the pancetta in the meatballs takes it to another level.
Butternut Squash Ravioli with Mushroom Butter Sauce and Fried Sage- Yes, fried sage! That touch was our favorite because it really does correlate with our theme. First the sweetness of the butternut squash hits your tastebuds and melted butter with fresh mushrooms is the meat of this dish, but wait- the crunch of the sage it a perfect touch. Oh my yum!
We decided on a buffet style dinner, no formal serving and seconds are encouraged! That is how our family does it so why would we change? We skipped the fine china and ordered plastic plates. Sorry not sorry for the tasteless touch but we want easy clean up, budget friendly and more importantly, no glass around the pool.
This is the breakdown of the dinner provided by Chef Chris Andrade.
Looking forward to the large charcuterie board, mustache pretzels and mezcal tastings!