Catering Client: Anna and Dan
Event: Wedding dinner for 75 guests
For Anna and Dan’s wedding, we put together an extravagant cocktail hour that was part family recipe, Spanish tapas, and grill-out. After the ceremony, we passed around cups of warm vegan potato leek soup to help stave off the fall chill in the mountains. We could not have accomplished this big menu without help from Despana to source all of our Spanish cheeses: Mahon curado, mini manchego, and tetilla. We flew in oysters from Island Creek as well as a case of Fox Family Chips, which are some of the best potato chips I’ve ever had. On the day of the wedding, we had drivers transport sheet cakes from Yellow Rose and vegan cupcakes from Erin McKenna—all the way from Manhattan up to where we were.
On a personal note, I’m grateful for these intimate events and for the flexibility we have as chefs with real lives. We were able to accommodate my sous chef Kate’s whole family, including her 5-month-old, who provided lots of welcome entertainment between chopping food.
