VENUE/VENDOR INFORMATION:

Venue: Private Residence, Milton, FL | Photography: Deanie Sexton Photography  | Catering: Classic City Catering | Lighting & Rentals: Kent’s Special Events | Cake: Betty Weber | Coordination & Floral Design: Megan K. Events

~The Menu~

~ Fish Fry~

Coleslaw

Fried Mullet Fillet

Ketchup, Lemons, Cocktail and Tartar Sauces

Hushpuppies

Oven-Roasted Baked Beans

Garlic Cheese Grits

Coffee with Cream, Sugar and Chantilly

Lemonade and Iced Tea with Sugar and Citrus Slices

~ Kids Buffet ~

Classic Chicken Tenders with Ketchup and Honey Mustard

Mac and Cheese

Crisp Carrots with Ranch

Fruit Salad

VENUE/VENDOR INFORMATION:

Ceremony & Reception Venue: Celebration Hall, Destin, FL | Photography: Ashley Helen Photography  | Catering: Classic City Catering | Lighting & Rentals: Kent’s Special Events | Cake: KaraBoo Bakery | Coordination & Floral Design: Megan K. Events

DAVID IS AWESOME!!!!! I had to start by saying that…We worked my menu quite a few different ways and he was patient with me every step of the way. He always told me that he wanted to make me happy and he did just that. The food was out of this world!!!! He worked his magic up until a week before my wedding and you could not tell. They even had food for my nieces and nephew to have instead of making me pay for an adult meal for them. There were no stones unturned when it came to the food. All of our guest are still talking about the food and its been about 2 weeks now. I cant forget about his staff. They catered to our every need and my guest kept them busy bringing out more food for cocktail hour. Food is fresh. No pre-cooked food. All prepared at venue with his mobile kitchen…how awesome is that! At our tasting he even showed us his kitchen. Not too many chefs will do that and it was spotless….if you are planning your wedding and you need a caterer, Classic City Catering is who you need!!! Promise! – Czontel

~The Menu~

~Cocktail Hour ~

~Baja Taqueria~

Southwestern Cheesecake with Giant Colored Corn Chips

Smoked Fish, Beef, and Pulled Pork with Warm Flour Tortillas

Red Cabbage Slaw

Salsa and Guacamole Bar

~Passed Hors D’oeuvres~

Fried Green Tomatoes with Tomato Ginger Jam

Four Cheese Baked Macaroni Cups

Blue Crabcakes with Marinated Garlic Remoulade

~To Be Preset ~

Water with Citrus Slices

~Served Dinner~

Moser Salad of Wild Greens with Red Onions, Sliced Strawberries,Toasted Walnuts, Blue Cheese, and Crostini with a Raspberry Vinaigrette

Grilled Chicken Au Poivre  with Mango Currant Chutney

Shrimp and Scallop Skewers with Citrus Beurre Blanc

Butternut Squash Ravioli with Pecan Sage Brown Butter

Wood Grilled Vegetable Napoleon on a Bed of Romesco Drizzled with Balsamic

Market Breads and Rolls and Butter

~ Kids Meals~

Chicken Tenders

Fries

Fruit Salad

Carrot Sticks

Honey Mustard, Buttermilk Herb and Ketchup

Homemade Cookies

Juice Box

~Passed Late Night Favors~

Homemade Chocolate Chip Cookie Favor Bags

Coffee with Cream, Sugars, and Chantilly Served with the Cake

~Beverages~

Water with Citrus Slices

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

~Signature Drink~

(Non-Alcoholic)

Pink Lemonade with Lemon and Lime Wedges

(Alcoholic)

Pink Lemonade

Vodka

Triple Sec

Dash of Grenadine

Blueberry Bamboo Skewer

Photo courtesy of www.phillipmakselan.com

Classic City Key Lime Tarts with Citrus Scented Whipped Cream

Classic City Key Lime Tarts

Makes 4 – 1-Inch Tarts or 1 – 9” Pie 

Crust:

1 c. crushed graham crackers (about 20 squares)

½ c. brown sugar

½ c. ground walnuts

¼ tsp. ground cinnamon

¼ tsp. ground nutmeg

1/3 c. melted butter

Filling:

4 large egg yolks

1 – 14 oz can sweetened condensed milk

¼ cup fresh-squeezed key lime juice

2 tsp. freshly grated lime zest

Lime zest for garnish

To make pie shell: Preheat oven to 350 degrees.  In a med. bowl stir together the graham cracker crumbs, sugar, walnuts, cinnamon and nutmeg.  Add the melted butter and mix evenly until well blended.  Press evenly into the bottom and sides of four-1 inch tart pans or one 9” pie pan.  Bake 10 minutes, until golden.  Remove from oven and let cool completely.  Do not turn off oven.

To make the filling: In a med. bowl, beat together the egg yolks, condensed milk, lime juice and grated zest until blended.  Pour the filling into the shells, bake 12 – 15 minutes, or until the center of the pie is set.  Let cool completely on a rack, refrigerate until cold.  Garnish with lime zest.

~The Menu~

~Passed Appetizers~

Blue Crabcakes with Marinated Garlic Remoulade

~A Variety of Stuffed Mushrooms~

Spinach and Artichoke and Vidalia Onion Soufflé

Seasonal Melons and Berries with Chocolate Fondue

~Cocktail Stations~

~Grilled Skewer Station~

Pepper Crusted Beef and Portabella Mushroom with Horseradish Cream

Tuscan Chicken with Mango Currant Chutney

Wood Grilled Baby Vegetable Tray with Curry and Romesco

~Slider Station~

Kobe Beef Cheeseburgers with Caramelized Onions

Pulled Pork Sliders

Crispy Classic Chicken with Creole Honey Mustard

Crunchy Cole Slaw

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

~Macaroni and Cheese Bar~

Four Cheese Baked Macaroni with Seasoned Bread Crumb Topping

Applewood Smoked Bacon, Blue Cheese, Green Onions, Diced Tomatoes, and Blanched Asparagus

~Desserts, Served with the Cakes~

Key Lime Tarts with Citrus Scented Whipped Cream

~Beverages~

Water with Citrus Slices

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

Coffee with Cream, Sugars, and Chantilly

VENUE/VENDOR INFORMATION:

Ceremony: Pensacola Beach |  Reception Venue: 500 Avenida 14 Beach Rental | Photography: Michael Newman Photography  | Catering: Classic City Catering | Lighting & Rentals: Kent’s Special Events  | Officiant: Chuck Randle  | Cake: Sweet Creations by Sharon | DJ: Jay McEloy,Life of the Party  | Florist: Blooms a Million  | Beach Bum Trolley

Pairing wines with Thanksgiving Dinner can be tricky. 

The diverse flavors on the holiday table, lean toward lighter fruity wines;

Big Buttery Chardonnays and Bold and Tannic Cabernet Sauvignons will overpower traditional Thanksgiving fare.

Order Deadline: Monday, November 20^th.

White & Sparkling

Gaudrell Cremant de Loire ,Brut, Brance$19.99

A blend of equal parts Chenin Blanc and Chardonnay….Rich Honey and lemon aromas and flavors

92 points…and incredible Value

Conundrum White Blend, California $21.99

A blend of five grapes that is one of the best of its type.  Its complex with an array of ripe, concentrated flavors of pear, honey, fig, vanilla, peach and nectarine.

Mcmanis Viognier $9.99

Made in stainless steel tanks, it offers substantial peach nectar and wildflower. A citrus-zest kick provides that lively edge Viognier so desperately needs. Fantastic Value.

Mohua Sauvignon Blanc $14.99

Elegant with aromas of passion fruit and guava and a palate of tropical fruit and gooseberry

Rose’

Aime Roquesant Rose, Cotes de Provence-$14.99

Cinsault, Grenache, and Syrah blend.  Powerful aromas of red fruit and fresh cut grass.  Spicy and balanced with nice acidity.

Belle Glos Pinot Noir Blanc-$19.99

Vibrant rose-salmon color. Rich, ripe strawberry and green apple aromas follow through in flavors that are further enlivened with cranberry and citrus zest notes. The full, lush mouthfeel is balanced by a brisk acidity and mineral elements, leading to a long-lasting finish.

Red

Belle Glos “Meiomi” Pinot Noir-19.99

Full-bodied and fruit driven with sweet tannins and excellent balance.  Cherry Pie in a bottle

Angeline Pinot Noir-$12.99

This Pinot Noir is a lively garnet color with aromas of intense fruit, luscious vanilla and spice. Bright fruit flavors of fresh strawberry, cherry, raspberry and ripe plum are layered with creamy vanilla, earthy overtones, tea spice and sweet toasty oak on the finish.

Joseph Phelps Freestone Pinot Noir-$29.99

Aromas burst from the glass with an array of sweet black cherries, herbs, dried flowers, licorice and tar, all supported by lively minerality ($55 suggested retail)

Xanthos Proprietary Red-$15.99

Beautiful ruby red color in the glass, while the nose is packed with aromas of cherries, raspberries, spices and flowers.  Medium bodied with a plush texture that coats the mouth with flavors of cherries, plums, and creamy vanilla.

Featured in Coastal Weddings Magazine

Check out more on Emily + Woody’s Big Day! http://coastalweddingsinc.com/magazine/fall2012/index.html

~The Menu~

~To Be Preset~

Water with Citrus Slices

~Dinner Buffet~

Seasonal Melons and Berries with Brandy Cream Cheese and Chocolate Fondue

Tossed Garden Greens with Buttermilk Herb or Mustard Vinaigrette Dressing

Pecan Roasted Inside Round of Beef with Shitake Mushroom Gravy and Mustard Horseradish

Baked Snapper Picata with Lemon Beurre Blanc

Fresh Market Breads

Fried Okra

Sweet Potato Souffle with Praline Topping

Rice Pilaf

Green Beans Sauteed with Garlic and Fresh Herbs

~To Be Served with the Cake~

Coffee with Cream, Sugar, and Chantilly

VENUE/VENDOR INFORMATION:

Ceremony: St. John, U.S. Virgin Islands  |  Reception Venue: Lee House  | Photography: East Hill Photo  | Catering: Classic City Catering | Lighting & Rentals: Kent’s Special Events

Gourmet To- Go Holiday Menu

Classic City Will Present the Menu Items Selected on High- Quality Disposable Trays and Containers.

Orders Must Be Placed By Monday, November 20, 2012, No Later Than 4:00 PM.

Entrees
Entrees are Sold Per Piece Only and Will Be Prepared for You to Reheat or Finish Cooking.

Bone- In Baked Ham: Pineapple Brown Sugar Glazed or Clove Studded (#20) - $125.00 Each
Pecan Roasted Beef Tenderloin (#5 Average) - $160.00 Each
Smoked Salmon Filet (#4 Average) - $160.00 Each
Blackened Breast of Duck (7 – 8 oz. Average) - $ 20.00 Each

Sausage and Chicken Gumbo - $15 Quart / $50 Gallon
Add Seafood - Add… $5 Quart/$20 Gallon

Giblet Gravy (16 oz.) - $12.50
Cranberry Relish (16 oz.) - $12.50
Mustard Horseradish (8 oz.) - $5.00

Sides Items
All Side Items are Available in Small and Large Package Sizes Which Hold 3 Servings and 6 Servings, Respectively.

Sweet Potato Souffle with Praline Topping - Small $12.50 / Large $25.00
Butternut Squash Gratin - Small $20.00 / Large $40.00
Vidalia Onion Souffle - Small $12.50 / Large $25.00
Fresh Green Bean Casserole - Small $15.00 / Large $30.00
Brandy Basil Baby Carrots - Small $15.00 / Large $30.00
Cornbread Dressing - Small $12.50 / Large $25.00
Macaroni and Cheese with Seasoned Bread Crumb Topping - Small $15.00 / Large $30.00
Shrimp and Wild Rice Casserole with Pecans and Scallions - Small $20.00 / Large $40.00

Sauces

Spicy Peach Chutney (8 oz.) – 5.00
Creole Honey Mustard (8 oz.) – 5.00
Shitake Mushroom Demi-Glace (16 oz.) – 12.50

Breads

Biscuits: Angel and Cheese – $4.50 Per Dozen
Tiny Yeast Rolls – $4.50 Per Dozen
Rustic French Bread – $3.00 Per Loaf

Desserts

Chocolate Pecan Pie with Bourbon Whipped Cream - $14.00 Each
Pumpkin Bread Pudding with Whiskey Sauce - $12.50 Small / $25.00 Large
Key Lime Pie with Citrus Scented Whipped Cream - $16.00 Each
Cream Cheese Brownies - $15.00 Per Dozen
Blue Ribbon Carrot Cake with Buttermilk Glaze and Cream Cheese Frosting  - $15.00 Per Dozen

Black Friday Breakfast
Grits Soufflé with Shrimp Grillades - $20.00 / $40.00 Large
Quiches: Lorraine, Vegetable, or Broccoli and Ham - $15.00 Each

We Request that You Remit Payment When Placing Your Order.
All Pickup Orders Should Be Retrieved on

Wednesday, November 21st, 2012 Between the Hours of 11 AM – 6 PM.

We Accept Cash, Check, and All Major Credit Cards. 3% Fee on All Credit Card Transactions.

Classic City Catering
214 West Intendencia Street, Pensacola, Florida 32502
P: (850) 433-8064 • F: (850) 438-8794 • E: office@classiccitycatering.com

Don’t Miss David Penniman & Jake Stanton from Classic City Catering Cooking up some seasonal favorites this Sunday at 6 PM! http://coastalcooking.com/recipes.asp?dShowID=219

November, Nov. 18th – CLASSIC CITY CATERING

• SCALLOPED BUTTERNUT SQUASH GRATIN

  Cut off necks of squash, peel and slice very thin crosswise. Layer 1/3 of the squash overlapping in a buttered baking dish. Sprinkle with salt and pepper, then half of the cheese. Then apply a second layer of the squash, and then season that layer with salt and pepper. Bring cream and thyme to a simmer over moderate heat, discard thyme and pour over the squash , then top with the remainder of the cheese. Put a sheet of parchment paper over the surface of the squash and poke a fewholes over the top. Bake at 350 degrees until the squash is tender about 45 minutes. Discard the paper and let rest for 10 minutes. Serves 8

• SHRIMP AND WILD RICE CASSEROLE

  Cook wild rice and cool. Do not overcook rice. Saute onion, mushrooms and garlic in butter for 5 minutes. Add flour and cook over medium heat for 3 minutes. Add remaining 1 1/4 cups stock and wine gradually; cook until slightly thickened. Add salt, pepper and tarragon. Combine rice, artichokes, mushroom mixture and shrimp. Pour into a 2 qt. casserole. Bake covered at 350 degrees for 20-30 minutes until heated through. Do not over bake

• SMOKED SALMON FILET

  For marinade, combine all marinade ingredients and cover salmon filet completely in marinade. Let marinate for 4-8 hours. Remove the filet from the marinade and place in a baking dish. Top the salmon with the brown sugar, crushed peppercorns, dill and citrus slices. The salmon can be baked or smoked, depending on your preference. If baking, heat the oven to 325 degrees. Bake for 20-25 minutes for each 2 pounds of salmon. If you prefer to smake the salmon, you can smoke for 20-30 minutes for each 2 pounds of salmon.

   

VENUE/VENDOR INFORMATION:

Ceremony & Reception Venue: Cypress Dunes Clubhouse in Santa Rosa Beach  | Photography: Rae Leytham  | Catering: Classic City Catering | Lighting & Rentals: Kent’s Special Events  | Cake: Betty Weber

VENUE/VENDOR INFORMATION:

Ceremony| St. Paul Catholic Church – Pensacola, FL I Reception Venue: 5 Eleven Palafox  | Photography: Rae Leytham  | Catering: Classic City Catering |  Floral Design: Brenda Smith 850-341-1417 | Cake: Confection Perfection