When we were looking for a caterer, we knew right away that we wanted to get away from the monotony of chicken, beef, salmon, or veggie and actually personalize our wedding food. Having identified that food was one of the most important aspect of our wedding, we met with numerous caterers, and quickly recognized that Chef Richard shared our passion for both taste and presentation. He worked with us to tweak and create a menu that fit the mediterranean theme of our wedding, which utilizing seasonal and local ingredients. In the end we settled on a Tapas hour, a salad course, and a selection of pastas to be shared family style.
Rabbit rillette crostini served with peach compote
Escargot ratatouille with a garlic sauce
Artichoke and aged gouda gougere
Pine nut and buffalo mozzarella bruschetta
Seared scallops served with a green tomato gaspacho shooter
Andouille sausage en croute
Young greens (spinach, arugula, dandelion, mustard) with walnuts, strawberries, goat cheese and a truffle citrus viniagrette
Pan-seared gnocchi with herbs and blistered cherry tomatoes
Farfalle with asparagus and squash in a rosemary-garlic olive oil sauce
Baked penne with homemade sausage and mozzarella
Following the wedding I've had compliments on each and every dish for the taste and originality. More importantly, our guests felt like they had proper portions without feeling stuffed or still hungry.
As for logistics, Chef Richard's staff was prompt and punctual in getting our space set for both the ceremony and reception. When we arrived ourselves (45 minutes before the start of the event), the space was 100% ready for guests, and Richard was happy to bring both of us a cocktail and a sampler platter so that we could eat something ahead of time.
The staff was extremely professional, and our wedding coordinator commented that she had never seen a group work so efficient and organized. I cannot recommend them more highly.
Beau and Kristin ~ Boulder