Catering is Key

Aside from the ceremony, the dress, ring, venue, and guests—the food at a wedding is key to a great night. My friends at Apogee Catering excel at cranking out loads of mouth-watering tidbits and delicious entrees for large and small events alike. These are a few of my favorites from last weekend’s wedding at Stoneover Farm in Lenox, MA. Having the open firewood charcoal pit to cook on a cool autumn night on only made it better.

Herb-rubbed Roasted Pork Loin, almost ready for the carving station

Prosciutto, sopresatta, country paté, Brie, herbed-goat cheese, and aged cheddar, with marinated vegetables, mixed nuts and sun-dried fruits, artisanal crackers…in other words nom noms

Vodka, ginger beer, fresh squeezed lime.

Crudite “Bentos” (Fresh veg with feta-herb dip and roasted red pepper aioli)

Sundried tomato-Asiago Arancini (crispy-creamy risotto balls)

Bruschetta with Rosemary, Roasted Plum tomatoes, Ricotta and Prosciutto

Beef Carpaccio on Edible Asian Spoons (with a dollop of horseradish cream)

Mini Stuffed Peppers (with ground Angus beef, rice, caramelized onions, garlic, and marinara sauce)

Toasting the pita bread before it’s cut up for the above mentioned nom noms

Not sure if these were shrimp or small lobsters

Chef Eric doing what he does so well

The Apogee team putting the finishing touches on the tables inside the beautiful barn at Stonover Farm

Fresh tomato and mozzarella sprinkled with chopped basil

Alfredo sauce is always good.

Putting the finishing herbs on penne with sausage and peppers

Bacon and Scallion Smashed Potatoes

Grilled Vegetable Platters, Caesar salad, fresh tomato basil and mozzarella, fresh mini corn muffins and artisan rolls.

Eggplant Rollatini (with ricotta, mozzarella, Provolone and Campari tomato sauce.

Oh, and the Herb-rubbed Roasted Pork Loin. Yum…

Advertisement