And our caterer is…

Standard

By the time we got home from our 3rd and final planning trip we decided that if the costs came in close together we might cry, if the official quotes were vastly different then we would go with the least expensive.  To preface this let me say that both Olive Catering and Scrape the Plate put together awesome menus and we know that we would be elated to include either Olive or Scrape the Plate as a vendor…

We received both quotes within days of each other and they both included creative twists to delicious food.  Both caterers use food that is in season and as local as possible (fresh and tasty, mmm)…

Drum roll please… When we looked at the final numbers there was a clear winner.  Scrape the Plate Catering, they came in significantly lower for family style service.  We are pleased to announce that Scott Hale with Scrape the Plate is our caterer, ironically he is the only gay vendor that we found to use on our actual wedding day (neither here nor there we LOVE every single vendor we have chosen to work with).  Scrape the Plate has catered for American Idol and local HRC events, we feel absolutely amazed that we get to work with Scrape the Plate!!!!!!!!

Would you like to know what we will be munching on?

For cocktail hour:

Bruschetta Toasts with Prime Rib, Gorganzola Cheese & Balsamic Glaze

Chilled Avocado Cream Bisque Shooters

Fresh Fruit and Cheese Display with Lavosh and Water Crackers, cheeses included are: Humboldt Fog (oh how I love thee, a local favorite from my hometown), Kalamata Olive Havarti, Double Cream Brie, Shatto Farms White Cheddar Fresh Cheese Curds (mmm), and Fresh Asaigo Cheese (which made me a believer in Asiago)…

For Dinner:

• Roasted Beef Tenderloin (Prime Cut) – Trio of Sauces: Tomato Chutney, Creamy Horseradish & Smoked Pepper Relish
• Apple Cider Marinated Pork Loin with Apricot Glaze
• Vegetarian Option: Stuffed Local Zucchini with Asiago Au Gratin
• Salad Course: California Mesclun Salad with Fresh Berries & Toasted Almonds
• Vegetable Course: Balsamic Roasted Root Vegetables – Carrots, Red Onion, Parsnips, Beets & Purple Fingerling Potatoes
• Starch Course: Garlic Roasted Red Bliss Potatoes with Caramelized Leeks
• Assortment of Fresh Baked Breads/Bread Baskets – Local Butter & Clover Honey

Kidlets will get:

Served Individually – Children have full access to family items
• Parmesan Crusted Chicken Kebobs
• Five Cheese Macaroni & Cheese with Au Gratin
• Candied Baby Carrots

Here’s a little eye candy of Scrape the Plate’s work:

Image via Scrape the Plate/Salads

 

Image via Scrape the Plate/Pita & Hummus

Image via Scrape the Plate/Veggie Shots

Image via Scrape the Plate/Berry Skewers & Prosciutto Melon Skewers/Wedding: Justin & Lindsey

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