Entertaining Company Event Dossier

Occasion: Wedding

Location: Chicago

The Wedding Mission

initial consultation revealed:

  • Create a lavish wedding reception with only 2.5 weeks of planning and execution.
  • Soon-to-be-married Maki and Paul came to Entertaining Company a mere 20 days before their wedding.  They had such a bold vision, they had had trouble finding a catering solution that was in-line with their vision – until they met Entertaining Company!
  • Create a menu that evoked French Victorian Ball/A King’s Table

The Entertaining Company Recommendation:

Let Them Eat Cake!  A Marie Antoinette-Inspired Wedding Reception

Location: Murphy Auditorium


  • All guests were outfitted in classic Victorian costumes
  • Guests were treated to Baroque dance lessons
  • To create a King’s Table feel, Entertaining Company set out full bone-in roasts of ham and head-to-tail displays of wild as edible centerpieces
  • Tables are set with massive and bountiful silver trays overflowing with fresh fruit (strawberries, blueberries, grapes on the stem, and citrus fruit)
  • Hors d’oeuvres passed on trays garnished with flowers and fruit


Tuna Niçoise Salad with haricot vert, tuna, shrunken tomato and caper aïoli in a delicate handmade waffle scoop

New Zealand Baby Lamb Chops Dijon and herbed crust

Red Wine Braised Short Rib on a wonton crisp

Polenta Cup with sun-dried tomato and goat cheese

Wild Field Greens with poached pears macerated in red wine with a gorgonzola terrine, toasted pine nuts and champagne vinaigrette

Grilled Chicken stuffed with spinach, brioche, and dried apricots

accompanied by haricot vert and fork-crushed purple Peruvian mashed potatoes