Mailande + Ryan 4.2.16

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VENUE/VENDOR INFORMATION: Venue: 5eleven | Photography: Aislinn Kate Photography | Catering: Classic City Catering  | Flowers: Ella Florals | Cake: Nouveau | Event Planner: Megan K Events

~Menu~

~Passed on Arrival @ 5:30 PM~

Pear-tinis and Mojitos

Band Meals

~ Passed Hors D’oeurves @ 5:30 PM~

~Stuffed Mushrooms~

~ Duck Sausage ~ Spinach and Artichoke ~

Blue Crab Cakes with Marinated Garlic Remoulade

~Stations @ 7:00 PM~

~Grilled Skewers~

Pepper Crusted Beef and Portabella Mushroom with Mustard Horseradish

Tuscan Chicken with Mango Currant Chutney

Pineapple with Honey and Toasted Coconut

Wood Grilled Baby Vegetables Splashed with Balsamic

Curry and Romesco

Market Breads

~Pasta Bar~

Classic Italian Salad with House Vinaigrette and Croutons

Seafood Pasta in a Basil Cream Sauce

Wild Mushroom and Butternut Squash Ravioli with Pecan Sage Brown Butter

Tortellini tossed in Olive Oil and Herbs

Marinara and Baked Goat Cheese

Freshly Shredded Parmesan and Romano Cheeses

French Bread

~Sliders~

Kobe Beef Cheeseburgers with Caramelized Onions

Grilled Conecuh County Smoked Sausages with Red Carolina Sauce

Crunchy Cole Slaw

Yukon Gold and Sweet Potato French Fries with Seasoned Salt and Ketchup

~Dessert and Toast @ 8 PM~

Wedding Cake + Groom’s

Susan + Richard 4.16.16

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VENUE/VENDOR INFORMATION: Venue: Pauls on the Bay | Photography: Aislinn Kate Photography | Catering: Classic City Catering  | Flowers: Fiore | Cake: Betty Weber

~Pre Ceremony Beverages~

Water with Citrus Slices

Classic Lemonade with Lime Wedges

~ Passed Hors D’oeurves ~

Tuna Tartare on a Wonton Crisp with Ginger, Wasabi Aioli and Caviar

Goat Cheese and Sundried Tomato Crostini

Shrimp Wrapped in a Snow Pea with Creole Honey Mustard

~Pick-ups~

Sweet and Spicy Nuts with Cheese Straws

Hummus with Feta, Balsamic, Pinenuts, Carrots

Southwestern Cheesecake with Salsa Bar

Bourbon Praline Baked Brie

Giant Colored Corn Chips, Flatbreads, Crackers and French Rounds

~Stations~

~Small Plates~

Sugared Almond Salad of Sweet Lettuces with Sliced Strawberries,

Mandarin Oranges, Green Onions, and Orange Vinaigrette

Tiny Yeast Rolls with Flavored Butters

Pecan Roasted Beef Tenderloin with Shiitake Mushroom Demi Glace

Herb Roasted Fingerling Potatoes

Vegetable Napoleon with Balsamic Vinaigrette and Romesco

Cilantro, Lime, and Garlic Grilled Chicken with Guacamole and Pico de Gallo

Black Beans and Rice

Giant Colored Corn Chips

~Grits Bar~

Creamy Garlic Grits

Black- Eyed Peas with Country Ham

Shrimp and Yellow Tomato Grillades

Spinach with Caramelized Onions, and Wild Mushrooms

Aged Cheddar, Smoked Gouda and Crumbled Blue Cheese

Marcella + Jeffery 5.7.16

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VENUE/VENDOR INFORMATION: Venue: Private Residence | Photography: Aislinn Kate Photography | Catering: Classic City Catering  | Coordination: Megan K Events  | Cake: Little House Bake Shop | Entertainment:  Marty Stanovich

~Passed Appetizers~

Tuna Tartare with Wonton Crisps, Ginger, Wasabi Aioli and Caviar

Pimento Cheese with Jalapenos and Pepper Jelly on a Crostini

Jumbo Boiled Shrimp with Cocktail Sauce and Meyers Remoulade

Miso Marinated Cucumber Cups Filled with Seaweed Salad

~Oyster Bar~

Grilled Oysters

Parmesan, Horseradish, Lemon Wedges, Tabasco, and Oyster Crackers

~Served Dinner~

~To Be Preset~

Water with Citrus Slices

~Wine Served with Dinner~

~First Course~

Seafood Gumbo with Wild Rice and Jalapeno Corn Muffins

(Serve with Silvaner)

~Second Course~

Sugared Almond Salad of Sweet Lettuces with Berry Skewer

Mandarin Oranges, Green Onions, and Orange Vinaigrette

~Choice of: Entree~

(Wine Tasting Pours Serve with Dinner Only)

(1) Combo- Beef + Fish

(42) Pecan Roasted Beef Medallions Topped with Wild Mushroom and Red Wine Demi

Parmesan and Herb Risotto

(Serve with Bordeaux Wine)

OR

(13) Snapper Bienville with Citrus Beurre Blanc

Butternut Squash Ravioli with Pecan Sage Brown Butter

(Serve with Riesling Wine)

or

(2) (Vegetarian) Yellow Tomato and Roasted Vegetable Napoleon

With Goat Cheese on a Bed of Romesco and Balsamic Drizzle

Butternut Squash Ravioli with Pecan Sage Brown Butter

(Serve with Riesling Wine)

Asparagus Bundles Kissed with Garlic Butter

Fresh Market Breads with Flavored Butters

~(3) (peanut allergy) Kid’s Meal~

Chicken Tenders with Ketchup

Mac and Cheese

Fruit Cup

Juice Box

~Late Night Snacks~

Kobe Beef Sliders with Carmelized Onions and Aged Cheddar Cheese

Yukon Gold and Sweet Potato French Fries with Ketchup

~Dessert and Coffee Station~

Wedding Cake, Mini Cannoli’s, Mini Key Lime Tarts, Mini Staked Cakes and Truffles

Coffee with Cream, Sugar and Chantilly

Catie + Jacob 5.21.16

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VENUE/VENDOR INFORMATION: Venue: Lee House | Photography: Aislinn Kate Photography | Catering: Classic City Catering  | Coordination: Shannon Reeves – Great Southern Weddings | Cake: Cake Gallery | Entertainment:  Anyday DJ

~ Passed Hors D’oeurves~

Tuna Tartare on a Wonton Crisp with Ginger, Wasabi Aioli and Caviar

Marinated Spinach and Ricotta Tortellini Skewers with Lemon Parmesan Dipping Sauce

Lambchop Lollipops Topped with Herb Goat Cheese and Hot Pepper Jelly

~Cocktail Buffet~

Fire Roasted Inside Round of Beef

Peppercorn Béarnaise and Queen Elizabeth Sauce

Angel Biscuits and Croissants

Seasonal Melons and Berries with Brandy Cream Cheese and Chocolate Fondue

Crab and Artichoke Mornay with Small Puff Pastries and Bagel Chips

Pate Maison with French Mustard and Pepperorn Bearnaise

Fried Turkey with Spicy Peach Chutney and Cranberry Relish

Fresh Market Breads

Roasted Vegetable Orzo Salad with Balsamic Vinaigrette, Feta Cheese and Fresh Basil

Hummus with Feta, Balsamic, Pinenuts, Carrots and Flatbreads

Pimento Cheese Ring with Hot Pepper Jelly, Jalapeno Peppers and Crackers

Raspberry and Almond Baked Brie

Crackers and French Rounds

~Mashed Potato Bar~

Yukon Gold Mashed Potatoes

Shitake Mushroom Gravy and Grilled Chicken Curry

Cheddar, Blue, and Monterrey Jack Cheese

Butter, Sour Cream, Green Onions, and Bacon

~Salad Bar~

Moser Salad of Wild Greens with Red Onions, Sliced Strawberries,

Toasted Walnuts and Crostini with a Raspberry Vinaigrette

Classic Caesar Salad with Warm Pumpernickel Croutons, Fresh Parmesan and Romano Cheeses

Chopped Wedge with Heirloom Tomatoes, Applewood Smoked Bacon

Shaved Red Onion, Blue Cheese and Balsamic Drizzle

~Specialty Cocktails~

~Classic Mojito~Old Fashioned~

Elizabeth + Gareth 5.20.16

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VENUE/VENDOR INFORMATION: Venue: 5Eleven | Photography: Aislinn Kate Photography | Catering: Classic City Catering | Florist: Celebrations  | Cake:  Betty Weber | Entertainment: Mr. Big and the Rhythm Sisters

~ Passed Hors D’oeurves~

Alligator Hushpuppies with Seven Pepper Jelly

Caprese Skewers with Heirloom Tomatoes and Fresh Basil *

West Indies Salad Topped with Fresh Avocado *

Lambchop Lollipops Topped with Herb Goat Cheese and Hot Pepper Jelly *

~Stations~

~Sea Station~

~Oyster Bar~

Raw Oysters on the Half Shell

Ketchup, Horseradish, Lemon Wedges, Tabasco, Cocktail Sauce, and Saltines

Baked Bienville and Rockefeller with Hollandaise

Tuna Tartare on a Wonton Crisp with Ginger, Wasabi Aioli and Caviar

Sushi Rolls with Wasabi, Soy, and Fresh Ginger

Pot Stickers and Spring Rolls

Peanut and Black and White Sesame Sweet and Sour Sauces

Whole Smoked Snapper or Grouper

Tomato Herb Salsa and Tropical Fruit Chutney

~Macaroni and Cheese Bar~

Four Cheese Baked Macaroni with Seasoned Bread Crumb Topping

Applewood Smoked Bacon and Conecuh County Grilled Sausages

Blue Cheese, Green Onions, Diced Tomatoes, and Blanched Asparagus

~Carving and Grilling (All Hot)~

Pecan Smoked Beef Tenderloin

Peppercorn Béarnaise, Shiitake Mushroom Demi-Glace and Mustard Horseradish

~ Grilled Marinated Chicken ~

Tuscan with Mango Currant Chutney and Basil Mayonnaise

Tiny Twice-Baked Potatoes

Wood Grilled Baby Vegetables Splashed with Balsamic Vinaigrette

Curry and Romesco Sauces

Fresh Market Rolls, Angel Biscuits and Croissants

~Dessert~

Betty Weber One Wedding Cake

CCC to use Client’s Tim Tams

Truffles and Crushed over Chocolate Mousse Cup

~Late Night Cafe- Served in Boxes~

Kobe Beef Cheeseburgers with Caramelized Onions + Parmesan Yukon Gold French Fries

~Specialty Cocktails~

~Old Fashioned~

Whiskey, Sugar Cube, Bitters, Lemon, Cherry and Orange

~Golden Margarita~

Tequila, Simple Syrup, Grand Marnier, Fresh Lime and Lemon Juice, with Lime Wedge

Outstanding In The Field

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Photo Credit: Bill Strength

On Feb. 6, Outstanding in the Field returned to the Florida Panhandle for its third annual table-to-farm dinner — “13 Mile Seafood” — on the shores of Apalachicola Bay, featuring Tommy Ward of 13 Mile Seafood Market as the host farmer, with me as guest chef, along with Jackson’s Steakhouse.

My team, local chefs, included David Penniman, Rudy Rudolf, Dan Dunn, Daniel Watts, Wayan Sumadi, Sandy Veilleux, Jerry Mistretta, Brandy and Dorothy Bruton and Cat and Lee McCreary. Also included were several Pensacola farmers, wines by Curtis Flower and Cat and Lee McCreary, brewmaster Mark Robinson of the Pensacola Bay Brewery and Bo Walker of Oyster City Brewing Co. The event was sold out at 126 people.

Based in Santa Cruz, California, Outstanding in the Field is a roving culinary adventure — literally, a restaurant without walls. The mission is to reconnect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.

Since 1999, they have set the long table at farms or gardens, on mountaintops or in sea caves, on islands or at ranches. Occasionally, the table is set indoors: a beautiful, refurbished barn; a cool greenhouse; or a stately museum. Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table.

The Outstanding in the Field communal table, carefully composed with the ingredients for the evening’s meal — almost always local, sometimes sourced within inches of your seat at the table, and generally prepared by a celebrated chef of the region — inspires both conversation about the meal and a broader discussion about food, community and the meaning of place. After a tour of the farm, diners take their seats alongside the farmers, cheesemakers, ranchers, foragers, fisherfolk, brewers, winemakers, producers and other local food artisans who have provided ingredients for the feast, coming together in delicious communion to break bread and share stories.

Read More:

http://www.pnj.com/story/entertainment/dining/2016/02/23/chefs-corner-dinner-featured-outstanding-grouper/80819048/

Allie + Ryan 10.24.15

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VENUE/VENDOR INFORMATION: Venue: Sanders Beach-Corinne Jones Community Center | Photography: Delainnas | Catering: Classic City Catering | Florist: Southern Flowers | Cake: Sharons Sweet Creations | Entertainment: Ramsey Coates

“Classic City Catering was our caterer. They were very professional and the food was fantastic. The staff was helpful and attentive. They add a touch of elegance to any affair. I would recommend them for a wedding or any catered special event.-Michelle”

~ Passed Hors D’oeurves~

Smoked Salmon with Capers, Caviar and Spicy Dill Sauce on Toast Points

Blue Crab Cakes with Marinated Garlic Remoulade

Three Cheese Mini Macs

~Stations~

~Mashed Potato Bar~

Yukon Gold Mashed Potatoes

Shitake Mushroom Gravy

Cheddar, Blue, and Monterrey Jack Cheese

Butter, Sour Cream, Green Onions, and Bacon

~Grilled Skewers~

Pepper Crusted Beef and Portabella Mushroom with Mustard Horseradish

Tuscan Chicken with Mango Currant Chutney

Shrimp and Scallop with Tropical Fruit Salsa and Mint Cilantro Dipping Sauce

Pineapple with Honey and Toasted Coconut

Wood Grilled Baby Vegetables Splashed with Balsamic

Curry and Romesco

Market Breads

~Sliders~

Kobe Beef Cheeseburgers with Caramelized Onions

Grilled Conecuh County Smoked Sausages with Red Carolina Sauce

Crunchy Cole Slaw

Yukon Gold and Sweet Potato French Fries with Seasoned Salt and Ketchup

~Dessert~

Wedding Cake

Vanilla Bean Gelato

~Beverages~

Water with Citrus

Classic Lemonade with Lime Wedges

 

Kim + Paul 9.5.15

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VENUE/VENDOR INFORMATION: Venue: Pensacola Beach Rental | Photography: Amber Fletcher Photography | Catering: Classic City Catering | Florist: Janie Hart (my mom put together the arrangements and we ordered the flowers wholesale from Hawaii) | Cake: Cake Gallery | Decorations: Client  | Entertainment: Ben Loftin Band

~Menu~

~Appetizers at 6 PM~

~Signature Drinks Passed as Guest Arrive~

Coconut Shrimp Spicy Citrus Marmalade

Vegetable Spring Rolls with Black and White Sesame Sweet and Sour Sauce

~To Be Preset~

Water with Citrus Slices, Flatware and Folded Hunter Green Napkins

~Polynesian Luau~

Band Meals- Chef’s Choice at 6 PM

Band Case of Water

Whole Smoked Salmon

Cucumber Dill and Tropical Fruit Salsa

Taro Chips and Pickled Onions

Fresh Pineapple Glazed Barbecued Ham

Sweet and Sour, Barbecue Apple Butter and Carolina Sauces

Skewers of Chicken Teriyaki with Mango Currant Chutney

Wild Rice Salad with Granny Smith Apples and Almonds

Eclectic Vegetables Marinated in Herbal Vinaigrette

Cold Seafood Pasta Salad with Fresh Basil and Capers

Pineapple Cream Cheese Mold with Jezebel Sauce and Crackers

Seasonal Melons and Berries with Ginger Dip and Crème Fraiche

Island Breads and Rolls with Papaya and Strawberry Butters

~Dessert~

Bride and Groom’s – Cake Gallery

Coffee with Cream, Sugar and Chantilly

~Beverages~

Water with Citrus Slices

Fresh SWEET and Unsweet Brewed Iced Tea with Lemon Wedges, Sugars, and Fresh Mint

Classic Lemonade with Lime Wedges

Colleen + Tim 10.10.15

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VENUE/VENDOR INFORMATION:
Venue: Private Residence | Photography: Rae Leytham   | Catering: Classic City Catering | Florist: Fiore | Cake: Betty Weber | Planner:  Megan K Events | Decorations: Wedding Walls | Entertainment: Marty Stanovich

~ Passed Hors D’oeurves @ 6 PM~

Fried Green Tomatoes with Tomato Ginger Jam

Fried Oyster and Warm Brie Baguette with Creole Tartar Sauce

~Stuffed Mushrooms~

~ Duck Sausage ~ Spinach and Artichoke ~ Warm Pesto, Roasted Pepper and Buffalo Mozzarella ~

~Stations @ 7 PM~

~Sliders~

Kobe Beef Cheeseburgers with Caramelized Onions

Grilled Conecuh County Smoked Sausages with Red Carolina Sauce

Crunchy Cole Slaw

Yukon Gold and Sweet Potato French Fries with Seasoned Salt and Ketchup

~Sea Station~

Jumbo Boiled Shrimp with Cocktail Sauce and Lemon Wedge

Tuna Tartare on a Wonton Crisp with Ginger, Wasabi Aioli and Caviar

Baked Oysters Bienville, Saffron Beurre Blanc and Rockefeller with Hollandaise

Coconut Lobster Tails with Spicy Citrus Marmalade

Whole Smoked Snapper or Grouper

Tomato Herb Salsa and Tropical Fruit Chutney, Crostini and Flatbreads

~Asian Station~

Sushi Rolls with Wasabi, Soy, and Fresh Ginger

Pot Stickers and Spring Rolls

Peanut and Black and White Sesame Sweet and Sour Sauces

Vegetable Stir Fry with Fried Rice

Served in Chinese Take-Out Boxes with Chop Sticks

~CCC to Pass Signature Drinks or Champagne at Tent Entrance @ 7:45 PM~

~Desserts @ 8 PM~

Wedding Cake

Gourmet Pickup Sweets

Dark Chocolate Truffle Tart with Pink Sea Salt, Peanut Butter Mousse Filled Chocolate Cups,

Key Lime Tarts with Citrus Scented Whipped Cream

Bananas Foster Flambé with Vanilla Bean Ice Cream

~Beverages~

Sparkling Fruit Punch with Citrus Slices

Meredith + Spencer 10.24.15

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VENUE/VENDOR INFORMATION:
Venue: Private Residence | Photography:  Aislinn Kate Photography  | Catering: Classic City Catering | Florist: Celebrations | Cake: Betty Weber | Planner:  Megan K Events

~Appetizers @ 5:15 PM~

~ Passed Hors D’oeurves~

Blackened Duck Breast with Cranberry Demi-Glace on a Sweet Potato Gaufrette

*Eggplant Crisp with Oven Dried Tomato, Mozzarella and Fresh Oregano (Some without Mozzarella)

Stuffed Squash Blossoms ( Tomato Ginger Jam, Piminto Cheese, and/or Plain)

~Oyster Bar- Available throughout the Event~

Raw Oysters on the Half Shell

Baked Oysters Bienville and Rockefeller with Hollandaise

Grilled Oysters with Citrus Beurre Blanc

Ketchup, Horseradish, Lemon Wedges, Tabasco, Cocktail Sauce, and Oyster Crackers

~Stations @ 6:30 PM~

~Grilling~

*Mixed Baby Greens, Citrus, Avocado, Red Onions, Pumpkin Seeds,

Candied Pecans with a Red Jalapeno Lime Vinaigrette

Rack of Lamb with Creole Oregano Dijonnaise and Seven Pepper Jelly

Honey and Rosemary Roasted Pork Loin with Sweet Onion Marmalade and Carolina Sauce

Homemade Biscuits and Rolls

*Wood Grilled Baby Vegetables Splashed with Balsamic Vinaigrette

To Include: Eggplant, Mushrooms, Onions, Peppers, Tomatoes, Artichokes, Potatoes and Beans

Curry and Romesco Sauces

~Sea Station~

Seared Scallops with Mint-Cilantro Chimichurri

Classic City Smoked Salmon Filet

Pink Peppercorn Mayonnaise and Mustard Sauce

Bermuda Onion and Caviar Pie

Bagel Chips, Toast Points and Pumpernickel Rounds

Fried Oysters and Hushpuppies with Creole Tartar Sauce and Tabasco

~Grits Bar~

*Creamy Garlic Grits (Vegan) and Traditional

Black- Eyed Peas with Country Ham

*Yellow Tomato Grillades / Blackened Shrimp/ Andouille Sausage Gravy

*Spinach with Caramelized Onions, and Wild Mushrooms

Aged Cheddar, Smoked Gouda and Crumbled Blue Cheese

~Dessert, Toasts, and Coffee @ 8:30 PM~

Betty Weber Wedding Cake

~Coffee Bar with Liquors~

Coffee with Cream, Sugars and Chantilly

Includes White and Brown Sugar Cubes, Sugar in the Raw,

Amber Sugar Crystals, Sugar Swizzle Sticks, Creamer and Chantilly Cream