Photo by Kelly Sweda
SFK and Jen asked me to cater their wedding. As much as I clamor to say yes to every opportunity to make food for my friends, I had a few logistical obstacles in the way. Instead, we decided to collaborate on an appetizer spread for 50 people while another local caterer handled the main event.
We covered a patio table with butcher paper and I set out to style an epic Mediterranean tablescape that would be easy serve as well as clean up when we were done. Paired with plates from the dollar store and vintage pic-a-nic baskets, we had waves of snacks sweeping across the surface. Bonus: everything was vegan except for the cheese board.
Our menu:
- Lemon hummus
- Sherry vinegar marinated garlic scapes & mushrooms
- Pickled carrots with Peppadew
- Orange pecan dukkah
- Labneh
- Olives
- Crudités, fresh from the McCarren Farmer's Market
- Cheese board
I wrote "All the Feels (and foods)" for Brooklyn Magazine's Home & Design issue, on stands now. It's about navigating the complex web of emotions that go with wedding catering.
If you'd like to explore working with me on your next party, I'm booking for 2018.