Last weekend we helped my husband’s brother, Kevin, and the beautiful Melanie celebrate the wonderful event of their wedding. At a golf resort near Mont Tremblant, we rented a chalet and joined the rest of their immediate family in a beautiful setting for the two day celebration.
It was a weekend of great food, fine wine, and happiness from beginning to end. To me it felt like we ate the whole time, which I had absolutely no problem with! If this wasn't a food blog, I would detail the event, but you'll have to ask me later for the juicies! I won’t go into detail over every meal, but just highlight the first cocktail, which I catered. Melanie called it a “meet ‘n greet” as it was the first time both sides of the family would be all together.
Everyone arrived at the resort around six PM and by 7:30, with Noah ensconced away in his bed upstairs, I was puttering happily away in the kitchen. Melanie comes from a family of good cooks and they contributed lots of yummies, too.
My menu was simple: 12 canapés and a few desserts. I wanted to create no-fuss, easy-to-understand food that had an emphasis on vegetables. The bride ( and a few family members) doesn’t eat red meat, so I decided on mostly veggie canapés, with a few chicken, shrimp and smoked salmon thrown in to mix it up. And because I couldn’t resist, I did melon and proscuitto also.
Here is the menu:
Vegetarian Sushi; Cantaloup and Canadian Proscuitto
Sesame Asparagus Spring Rolls
Proscuitto and Melon, Sesame Asparagus Spring Rolls, Shrimp with Fennel, Endive with Smoked Salmon and Dill Cream Cheese
Grilled Chicken with Maple-ChardonnayVinegar Reduction
Trio of Pastry: Spinach and Feta Spanikopita(phyllo); Roasted Tomato Hearts (puff pastry); Tarragon Chicken Salad Puffs(choux pastry)
Raspberry, Strawberry and Fig Tartelettes with Orange Scented Mascarpone
Palmiers, Gingersnaps and Baklava (Mahrousé)
Kahlua and Dark Chocolate Truffles
Not photographed was:
Basil and Tomato Bruschetta on Crostini
Herb marinated baby Bocconcini with Crackers
Pictured at top of blog:
Crudité and Dill Dip