Entertaining Company Event Dossier

Occasion: Wedding

Location: Chicago

The Wedding Mission:

initial consultation revealed:

• A Tuscan love story
• Client requested “clean,” modern food with northern Italian style
• Foodie couple insists that dinner is the “main event”…so it has to be fantastic!

Entertaining Company Recommendation:

Amore in Firenze!

• Since food was the focus, we suggested French-style service; allowing guests to sample a wide variety of foods

Setting:

Menu:

As guests arrive:

• Celebratory trays of Prosecco, strawberry bellinis, Negroni cocktails and Pellegrino with lemon offered from silver trays

Cocktail hour:

• Guests enjoyed an elaborate antipasto table:

Roasted-Garlic Red Peppers

Grilled Asparagus with lemon gremolata

Marinated Mushrooms

Garlic-grilled Green Beans and Tomatoes

Bruschetta mushroom, tomato, spinach and pesto as well as pecorino romano and Lagnese summer honey

Caprese Skewer cherry tomato with baby mozzarella, pesto and basil chiffonade

Shrimp Shots lemon and cocktail sauce

Melange Vegetables squash, baby zucchini, asparagus, carrots, sugar snaps peas and peppers, mustard and honey-garlic vinaigrette

Provençal Olives with lemon and oregano

Kalamata Olives

Picholine Olives with roasted garlic and red onion

• Guests enjoyed a Tuscan-style pasta station

Butternut Squash Ravioli with brown butter and sage

Penne Arrabbiata

Cheese Tortellini with wild mushroom ragu

• Additional Hors d'oeuvres
  

Baby New Zealand Lamb Chops

Miniature Veal Milanese mini-pounded breaded veal, crown of arugula and diced tomato salad

Cocktail Panini with crème fraîche and caviar

Butternut Squash soup shooters

Grilled Swordfish on polenta cake with caponata

Cold Lime Tuna Tartare on savory dipper

Seated Dinner:

• Unique French Style Service: one waiter approaches guest with protein, second waiter offers tray of vegetables and starch

Arugula Salad with oven-dried tomato and herb vinaigrette

Sliced Bistecca Fiorentina

Sweet Potatoes with apples

Ruby Red Fingerling Potatoes oven-roasted with fresh rosemary and oregano

CRISPY Polenta Fries

Stem-on petite carrots, green beans, beets, and broccolini with lemon wedge

Tian of roasted vegetable

Dessert:

Fresh Berries and chantilly cream

Italian-Style Biscotti with cordial glasses of pre-poured vin santo