Kacey & Ben

April 10, 2017 By Footers Catering

Kacey and Ben’s Wedding Celebration
September 2015
@Studios at Overland Crossing
Fearless Fusion

When the bride is a wedding planner, and the groom is a chef, there will absolutely be nothing “traditional” about their wedding! Ben already had an awesome vision for their wedding menu, and collaborated with our head chef to play with each item’s flavors and presentation. The result was a unique combination of plated and family style service, something none of their guests had experienced before.

Their fusion style engaged all of their guests throughout the entire evening. Kacey’s floor plan concept of mixing round, banquet and square tables around a central dance floor led guests from intimate dinner to epic dance party seamlessly. The couple had one final culinary surprise for their guests – they opened the garage door next to the dance floor to reveal an ice cream food truck in the alley for dessert!

~Colbert Callen “The Team Mom”

Photos by Gretchen Foster Photography

Menu

Passed Hors d’Oeuvres

Ahi Tuna Nachos
Seared Ahi Tuna on Wonton Crisps Topped with Habanero Ginger Sauce and Wasabi Microgreens

Green Chile Mac n’ Cheese Croquettes
Topped with Blackberry Jalapeño Jam

Mini Chicken and Waffles
Fried Chicken Skewered atop a Rosemary Waffle Square Served with Trio of Sauce Selections: Blackberry Maple Syrup, Sriracha Maple Glaze, and Vanilla Espresso Syrup

Hors d’Oeuvre Display

Fried Chicken Skins
Guests Shake in Mini Brown Paper Bags with Following Seasonings: Hungarian Smoked Paprika, Sea Salt and Vinegar, Brown Sugar and Chili, and Ben’s Homemade Hot Sauces

Pre-Set Amuse Bouche Course

Ben’s Famous Corn Salad
Warm Corn Salad with Peppers and Cheese, Served in an Appetizer Spoon (GF)

Served Salad Course

Panzanella Salad
Kale, Arugula and Radicchio Greens with Green Beans, Dried Cranberries, Toasted Almonds, Cojita Cheese and Cubed Ciabatta Bread, Tossed with Red Wine Vinaigrette

Served Main Course

Grilled Petite Beef Tender
Fanned Medallions Garnished with Balsamic Demi and Topped with Charred Onion Chutney (GF)

Cedar Wood Grilled Salmon
Topped with Sun Dried Tomato Pesto Butter Garnished with Summer Squash Puree with Cream, Garlic and Thyme (GF)

Bone-In Chicken Confit Thigh
Served Skin-On Over White Bean Puree Garnished with Bruschetta Salad (GF)

Entrees Accompanied by Family Style Sides

Tuscan Smashed Potatoes
Baked New Potato, Coarsely Chopped, Finished with Parmesan and Chive (GF)

Chilled Vegetable Couscous Salad
Couscous with Zucchini, Red Bell Pepper, Yellow Squash, Feta Cheese and Lemon Herb Vinaigrette

Crispy Brussels Sprouts
Pan Seared Brussels Sprouts with Garlic, Butter, and a Touch of Maple Syrup (GF)

Gallery

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