It is always a privilege and an honor when clients contract our services for their wedding. But there is something extra special about being hired by co-suppliers. They, who know the landscape of the industry and practically know everybody else.
Last Friday, Katrina Arce Kuhn, owner and head chef of Cuillere Catering, tied the knot with Marco.
(photo nicked from MangoRed)
Like most supplier weddings we’ve shot, the chance to shine at their given field cannot be passed up. The guests were treated to a sumptuous seven course dinner apart from the cheese buffet.
The interesting twist was that after the formal dinner, a couple hundred more of the newlywed’s guests started to arrive to the party which was setup on the other half of Blue Leaf. DJ music and a midnight buffet on one side, a sit-down dinner and live band ballroom dancing at the other.
View the same day edit here.
Oh, Thanks to Jong of the Write Impression Paperie and Press for sending me the menu card.
La Salade de Roquette au Chèvre
Arugula & Goat Cheese Salad with Basil Vinaigrette
La Petite Soupe a l’Oignon Gratinée
Mini French Onion Soup with Gratineed Gruyère Cheese
Le Loup de Mer et son Risotto a l’Encre
Pan-Seared Chilean Sea Bass with Black Ink Seafood Risotto
Le Sorbet Fruit de la Passion
Passion Fruit Sorbet
Le Confit de Canard
Duck Confit with Caramelized Onions, Puréed Potatoes & Garlic Confit
Le Buffet de Fromages
Fondue au Noix, Pecorino with Pepperoncino, La Peral, Mascarpone Eborinato,
Brie de Meaux, Mimolette, Monte Enebro, Mahón,
White Stilton with Blueberries, Manchego
Les Gâteux de Mariage
Croquembouche
Bride’s Cake
Mango Apricot Lime Shortcake
Strawberry Shortcake
Chestnut Cream Cake
Groom’s Cake
Dark Chocolate Cake with Caramel
l’Opera
Milk Chocolate with Hazelnut & Caramel Cream
Le Buffet de Mignardises et Petits Fours
(I can’t possibly fathom giving away three daughters in a span of five years).
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