Tips & StoriesHello Custom Eaters!
This is actually my first Table Talk post and I am excited to start sharing my stories. A couple of weeks ago, my husband and I catered a vegetarian (with a fish item thrown in during cocktail hour), lactose free, gluten free wedding. It was a challenge, but also so much fun to adapt recipes to fit a unique diet and a unique crowd. Here's a little of what we made for the special couple.
Cocktail Hour:
GF/LF Risotto Cakes topped with smoked salmon and soy sour cream
GF/LF Black Bean Cakes topped with guacamole and pico de gallo
GF/LF Rice crackers topped with roasted garlic white bean hummus and chopped tomato
GF/LF Endive leaves filled with vegetarian waldorf salad made with soy greek style yogurt
GF/LF Roasted vegetable skewers with reduced aged balsamic syrup
All Vegetarian Dinner Buffet:
Assorted GF Dinner Rolls with herb and black pepper infused olive oil and balsamic vinegar on each table
Greek Style Salad with Romaine, Cucumbers, Grape Tomatoes, Red Onion and Balsamic Vinaigrette with Feta on the Side
Spinach Salad with Strawberries, Sunflower seeds, and Lemon-Champagne Vinaigrette with Gorgonzola on the side
GF/LF Ratatouille filled crepes
GF/LF Vegetable Terrine
GF/LF Quinoa Stuffed Portobello Caps and Baby Eggplant
GF/LF Roasted Local Asparagus, red and yellow peppers, and summer squash
Spinach and Goat Cheese filled Agnolotti with Roasted Garlic Olive Oil (the only gluten and lactose item on the menu, for those guests who just couldn't live without it!)
Dessert:
Fresh Fruit Platters
GF Assorted Cupcakes with and without buttercream icing
Assorted GF and LF Chocolates
For those who enjoy entertaining, I hope this gives you some new ideas! Hope everyone enjoyed the Fourth! Hope to post again soon. Thank you!
Heather
