Ah, it's finally Spring! The weather is warming up, the trees are blooming, and wedding season is officially beginning. The best Spring wedding menus take full advantage of the flavors of the season and incorporate unique spring accents. Asparagus and baby vegetables are at their peak this time of year. Serve Prosciutto wrapped asparagus for a delectable appetizer, and roasted baby vegetables with the main course. And speaking of the main course, try to stay away from the heavy flavors of winter. Fresh herbs, and lighter sauces can make a traditional chicken entree appropriate for the season. Build your own pasta bars are also a fun way to incorporate the vegetables and colors of the season. Have your caterer put together a couple of pasta options with a couple of meats, seasonal vegetables, and sauces. This can be set up as a chef manned station, where the chef builds the pasta for the guest, or a do-it-yourself, where the guest makes their own plate. Have your caterer add edible flowers to the appetizer presentation for a beautiful touch that has spring written all over it. Instead of a boring cake topper, have your cake adorned with bright flowers that go with the color palette of your wedding. These can be sugar or real flowers (talk to your baker). Incorporating these seasonal ideas into your overall planning will help make your wedding reception unique and memorable. Happy planning!!
http://www.decocateringkc.com/ - Kansas City Wedding Catering, Corporate Catering, Social Catering
Friday, March 27, 2009
Friday, March 13, 2009
Open house at 510 Events
Wedding season is almost in full swing now, and Deco Catering is participating in an open house tomorrow at the 510 Event Space in downtown Kansas City, MO. The space is an ideal location for a wedding reception, and we are offering $200 off all weddings booked during the open house. 510 Event's is also offering $200 off their rental fee, so brides who book both Deco and 510 Events tomorrow can save $400!! Email me if you'd like me information on the open house.
http://www.decocateringkc.com/ - Kansas City Catering, Wedding Catering, Corporate Catering
http://www.decocateringkc.com/ - Kansas City Catering, Wedding Catering, Corporate Catering
Monday, March 9, 2009
Lots of lunches & Spring is in the air!
Lunches, oh delicious lunches
We've been busy lately with our gourmet box lunches for some of our large clients in Kansas City. We've been delivering fresh sandwiches, salads, chips, and cookies all over town. Some of our client favorites are the roasted chicken salad sandwich and the crunchy Asian chicken salad. I personally love our Turkey and Swiss because of the delicious multi-grain bread we serve it on. We go the extra mile on the quality of our ingredients and care we put into making the food. Clients love that we are easily accessible for ordering and that we can usually accommodate their needs at the last minute.
Spring has Sprung
This time of year is one of my favorites; the weather is finally getting better, wedding season is beginning, St. Patrick's Day is this month, and our KU Jayhawks are gearing up for March Madness. Oh, how my family loves St. Patrick's Day. My mother's side of the family is very Irish, and you'd think it was Christmas when March 17th rolls around. Celebrations abound with the parade, lots of home cooked food, and the green beer of course! Irish or not, it's a holiday to be enjoyed by all. Here's a great appetizer to serve at your green party. Enjoy!
Irish Cheddar and Stout Fondue
Bon Appétit March 2006
Bon Appétit Test Kitchen
Ingredients
2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard
Preparation
Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.
Market tip: Sharp white cheddar is a great substitute for the Irish cheddar (Dubliner's Irish Cheddar is available at Costco in Kansas City).
http://www.decocateringkc.com/ - Kansas City Catering, Corporate Catering, Wedding Catering
We've been busy lately with our gourmet box lunches for some of our large clients in Kansas City. We've been delivering fresh sandwiches, salads, chips, and cookies all over town. Some of our client favorites are the roasted chicken salad sandwich and the crunchy Asian chicken salad. I personally love our Turkey and Swiss because of the delicious multi-grain bread we serve it on. We go the extra mile on the quality of our ingredients and care we put into making the food. Clients love that we are easily accessible for ordering and that we can usually accommodate their needs at the last minute.
Spring has Sprung
This time of year is one of my favorites; the weather is finally getting better, wedding season is beginning, St. Patrick's Day is this month, and our KU Jayhawks are gearing up for March Madness. Oh, how my family loves St. Patrick's Day. My mother's side of the family is very Irish, and you'd think it was Christmas when March 17th rolls around. Celebrations abound with the parade, lots of home cooked food, and the green beer of course! Irish or not, it's a holiday to be enjoyed by all. Here's a great appetizer to serve at your green party. Enjoy!
Irish Cheddar and Stout Fondue
Bon Appétit March 2006
Bon Appétit Test Kitchen
Ingredients
2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard
Preparation
Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.
Market tip: Sharp white cheddar is a great substitute for the Irish cheddar (Dubliner's Irish Cheddar is available at Costco in Kansas City).
http://www.decocateringkc.com/ - Kansas City Catering, Corporate Catering, Wedding Catering
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