The saga of my wedding planning continues. Hopefully someone is enjoying reading about all this food, since it really is the high point of the entire affair! We had our food tasting this weekend and have narrowed down our options. Being a fickle person, I wanted to see what everyone thinks. See photos here: http://www.chezpei.com/2007/10/casa-d...
If budget allows, our menu will run as follows. Bear in mind that this will be January in Los Angeles. So it will be cool, or even cold, but it is usually pleasant enough that the menu doesn't have to be 100% "wintery."
COCKTAIL HOUR (open bar with wine selections of a classic Californa style cabernet sauvignon, zippy/light/fragrant gruner veltliner, and fruity/quaffable prosecco)
-peppered beef with bell peppers
-prosciutto and figs OR oysters on the halfshell (subject to availability of figs or oysters)
DINNER (everyone will receive the same four course meal, with the option to substitute one course with vegetables. We don't have any vegetarian requests, but we do know people who don't eat one particular item. We chose this route because 90% of our guests love to eat EVERYTHING, and we didn't want to punish them because of a handful of finnicky eaters. Let them eat veggies!).
-woodland mushrooms on a phyllo crisp, with port reduction sauce
-miso cod (very lightly miso flavored, you can barely tell that it's "Asian" so it doesn't clash) with Tatsoi (sometimes called spinach mustard)
-Colorado rack of lamb (with roast asparagus)
I realize the progression doesn't lend itself to the usual white-then-red pairing, so both prosecco and red will be poured and people can enjoy what pairings they like.
-a cake and a table of assorted sweets
What do you think? Would you enjoy such a meal, or is the progression disjointed? Bear in mind most people aren't foodies and won't be judging us on the order. But we also don't want people to have some kind of unsettled feeling that their meal didn't flow well. It certainly isn't a classic menu progression, but is it downright bad?
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