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

Claire + Andrew 10.10.15

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VENUE/VENDOR INFORMATION:
Venue: Paul’s on the Bay | Photography:  Aislinn Kate Photography  | Catering: Classic City Catering | Floral Design: Southern Floral Tradition (Jackie) | Cake: Betty Weber

~Pre-ceremony Beverages @ 5 PM~

Apple Cider with Cinnamon Stick

~ Passed Hors D’oeurves @ 6:00 PM~

Fire Roasted Red and Yellow Tomato Soup with Gourmet Grilled Cheeses

Blue Crabcakes with Marinated Garlic Remoulade

Chicken and Waffles with Bourbon Maple Syrup and East Hill Orange Blossom Honey

~Dinner Buffet @ 7:30 PM~

Kids Menu Price

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

Toasted Walnuts, Blue Cheese, and Crostini with a Raspberry Vinaigrette

~Chef Attended Carving Station~

Pecan Roasted Inside Round of Beef

Mustard Horseradish, Peppercorn Béarnaise and Shiitake Mushroom

Classic City Smoked Salmon Filet (Hot)

Pink Peppercorn Mayonnaise and Mustard Sauce

Toast Points and Pumpernickel Rounds

Wood Grilled Vegetables Splashed with Balsamic Vinaigrette (Hot)

Curry and Romesco Sauces

Fresh Market Breads with Butter

~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

~Dessert and Coffee @ 8 PM~

Bride and Groom’s Cake/ Different Flavors

Coffee with Cream, Sugars and Chantilly

~Beverages on the Bar~

Water and Iced Tea with Lemon, Sugar and Fresh Mint

Courtney + Brad 2.14.15

VENUE/VENDOR INFORMATION:
Venue: The Lee House | Photography:  Aislinn Kate Photography  | Catering: Classic City Catering | Floral Design: Fiore | Cake: Betty Weber | DJ: Everything and The Wedding Too

“Wonderful experience working with Classic City Catering! From the moment I met with Classic City my wedding jitters were gone. Their phenomenal and one of a kind food and impeccable service is perfect for a great Southern wedding. You will not be disappointed in anything they offer. For my wedding they provided food, labor, decorations, tables, linens, chairs, and much more for the rehearsal dinner, reception and breakfast the following morning. All three events were incredibly successful and amazing. I couldn’t have been more pleased. I completely recommend them for any kind of catering/event need. – Courtney”

~Menu~

~ Passed Hors D’oeurves~

Alligator Hushpuppies with Seven Pepper Jelly

~Stuffed Mushrooms~

~ Crabmeat and Cheese ~ Duck Sausage ~ Pimento Cheese~

~Oyster Bar~

Raw Oysters on the Half Shell

Baked Oysters Bienville and Rockefeller with Hollandaise

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

~Cocktail Buffet~

Fire Roasted Inside Round of Beef

Peppercorn Béarnaise, Sun Dried Tomato Aioli and Queen Elizabeth Sauce

Angel Biscuits and Croissants

Seasonal Melons and Berries with Brandy Cream Cheese and Chocolate Fondue

Crawfish Cardinale with Small Puff Pastries and Bagel Chips

Fresh Barbecued Ham with Barbecue Apple Butter, Red and Clear Carolina Sauces

Homemade Biscuits and Rolls

~ Grilled Marinated Chicken ~

Tuscan with Mango Currant Chutney and Basil Mayonnaise

Fresh Market Breads

Roma Tomatoes, Bermuda Onions, Sugar Snap Peas and Havarti Cheese in a Basil Balsamic Vinaigrette

Deviled Eggs with Bacon, Green Onion, and Parsley

Cheddar Cheese Ring with Strawberry Jam

Crackers

Bourbon Praline Baked Brie

Crackers and French Rounds

~Dessert~

Betty Weber Bride and Groom’s Cake

Kristen + Jason 5.2.15

VENUE/VENDOR INFORMATION:
Venue: Paradise Beach Homes | Photography:  Aislinn Kate Photography  | Catering: Classic City Catering | Coordination  S. Kay Lee Events| Floral Design: Designs Adrift | Cake: Betty Weber

~Menu~

~Offered Before the Ceremony as Guest Arrive ~

~Beverages and Bar Open ~

Water with Citrus Slices

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

Classic Lemonade with Lime Wedges

~On the Bar Hors D’oeurves ~

Jalapeno Roasted Corn Fritters with Cilantro Crème Fraîche

Blue Crabcakes with Marinated Garlic Remoulade

~Cocktail Buffet As Guest Arrive After Ceremony ~

Pecan Smoked Beef Tenderloin

Peppercorn Béarnaise, Shiitake Mushroom Demi-Glace and Mustard Horseradish

Angel Biscuits and Croissants

Fresh Barbecued Ham with Barbecue Apple Butter, Red and Clear Carolina Sauces

Homemade Biscuits and Rolls

Tuscan Grilled Chicken with Mango Currant Chutney and Sundried Tomato Aioli

Fresh Market Breads

Wood Grilled Baby Vegetables Splashed with Balsamic Vinaigrette

Curry and Romesco Sauces

Deviled Eggs with Bacon, Green Onion, and Parsley

Tiny Potatoes Filled with Herb Sour Cream

Seasonal Melons and Berries with Brandy Cream Cheese and Chocolate Fondue

Bourbon Praline Baked Brie

Crackers and French Rounds

~Dessert~

Wedding Cake

Meredith + Kyle 6.6.15

VENUE/VENDOR INFORMATION: Venue: 5eleven | Florist: Fiore | Catering: Classic City Catering | Photography: Patsy Brown  | Bakery: Betty Weber | Wedding Coordinator: Weddings By Lydia  | Entertainment: DJ Ramsey 

“Our food was delicious! David at Classic City is so talented. We did a tasting, and the hardest part was deciding what to serve – EVERYTHING was delicious! Lauren stayed on top of everything beforehand, and I thought everything turned out perfectly! Our guests raved about all of our food. For drinks, we did beer, wine, and signature cocktails and our guests really enjoyed everything. We also had special glasses for the signature cocktails which added a very nice touch. I wouldn’t use anyone else! I only wish I could eat David’s food more often! – Meredith”

~Menu~

(1)Vegetarian, (1) Vegan and (2)Gluten Free

~ Passed Hors D’oeurves~

Fried Green Tomatoes with Tomato Ginger Jam

Chicken and Waffles with Bourbon Maple Syrup

Shrimp Wrapped in a Snow Pea with Creole Honey Mustard

~On the Bar~

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

~Stations~

~Pasta Bar~

Tossed Garden Salads with Buttermilk Herb or Vinaigrette Dressing

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, Romano Cheeses and French Bread

~Sliders~

Kobe Beef Cheeseburgers with Caramelized Onions

Grilled Conecuh County Smoked Sausages with Red Carolina Sauce

Blue Crab Cakes with Marinated Garlic Remoulade

Crunchy Cole Slaw

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

~Grilled Skewers~

Pork and Stone Fruit with Sweet Marmalade

Tuscan Chicken with Mango Currant Chutney

Scallop with Tropical Fruit Salsa and Mint-Cilantro Chimichurri

Pineapple with Honey and Toasted Coconut

Wood Grilled Baby Vegetables Splashed with Balsamic, Curry and Romesco

Market Breads

~Dessert~

Betty Weber Bride and Groom’s Cake

Vanilla Bean Gelato

~Beverages~

Water with Citrus Slices

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

Classic Lemonade with Lime Wedges

Adam + Laura 5.16.15

VENUE/VENDOR INFORMATION: Venue: Perdido Beach Rental | Florist: Fiore of Pensacola | Rentals: Kent’s and Blue Rents | Catering: Classic City Catering | Photography: Matt Gillis Photography

“Classic City Catering was outstanding. We live in New York, so communication was so important to us. They were amazing, kind, and very understanding. We loved talking to them and figuring out the menu. When we came down for the tasting we were blown away. It was better then expected. The food was amazing. My husband and I are foodies, and my mom is a New York wedding planner, so we had high hopes and high expectations. They exceeded all of our hopes. The day of they were amazing. The staff was friendly and sweet. I cannot recommend them higher. -Laura”

~Menu~

Kitchen Note: There are some severe allergies among guests, including:

Oranges, Gluten, Vegan, Diabetic, Vegetarian, Lactose and Seafood

~Preceremony Beverages (Passed on the Bar) served in Mini Mason Jars @ 4:30 PM on the Bar~

Classic Lemonade with Lime Wedges, Client to Provide Straws

~ Passed Hors D’oeurves @ 5:30 PM- 7:00 PM~

Lambchop Lollipops Topped with Herb Goat Cheese and Hot Pepper Jelly

Grilled Corn Salad in a Cucumber Cup

Fried Oyster on a Warm Brie Baguette with Creole Tartar Sauce and Micro Greens

~Cheese and Crudité Display~

To Include:

Asparagus, Beans, Carrots and Peppers with Hummus

Parsley Basil Torta with Sundried Tomatoes and Pinenuts with Crostini and Flatbreads

~Served First Course- Guest are called to Dinner @ 7 PM, Serve @ 7:20 PM~

~To Be Preset~

Water with Citrus Slices (No Oranges)

Yellow Tomato and Roasted Vegetable Napoleon

on a Romesco Cloud Drizzled with a Balsamic Reduction and Basil Chiffonade

(5)- Cheese Free Vegetable Napoleon

(15- Kids) Chicken and Waffles with Maple Syrup

~Stations @ 7:00 PM~

~Grits Bar~

Creamy Garlic Grits (Make Some Vegan/ Lactose Free 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

~Cajun Station~

Baby Spinach with Bananas, Strawberry, Walnuts and House Vinaigrette

Blue Crabcakes with Marinated Garlic Remoulade

Chicken and Sausage Gumbo

Crawfish Etoufee

White Rice

Hot Sauce, Corn Muffins and French Bread

~Bayou Barbecue Bar~

Beef Brisket (Gluten and Lactose free)

Clear, Red Carolina and BBQ Apple Butter

Classic Fried Chicken Tenders

Creole Honey Mustard and Buttermilk Herb

Crunchy Cole Slaw (Make Some Gluten Free)

Petite Rolls and Biscuits

~Dessert and Coffee Station ~

Client to Provide Wedding Cake from NYC and Sheet Cake

CCC Vanilla Bean Gelato and Sorbet

Coffee with Cream, Sugar and Chantilly