Tumgik
#wedding food
hohomeimei · 10 months
Text
Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media
It’s wedding season
Location- Earth to Table Farm
74 notes · View notes
haveyoueatenthisfood · 3 months
Text
Tumblr media
2 notes · View notes
justinunlocd · 2 years
Text
Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media
Coordinator | Morgan Buie Johnson @sunflower_events_bymbj
Venue | BrightWater Bay @brightwaterbay
Photographer | Jennifer Graham @jreneeportraits
Videographer | Skod Media @skodmedia
Dress | Bridely Boutique @bridelyboutique
Tuxedo | Gentry Ltd. @gentryltd
MUA | Sarah @mafiamakeupbysarah
Hair | Charlie Scheele @charlie.scheele.art
Models | Cynthia Rivas Aguirre @mod_cyn_el, Ryan Martin @wolfenhiez & Justin Noel Hall @justinunlocd
Cake | The Standard Bakery @thestandardbakeryict
Decorations | Event Elements @wichitaeventrentals
Catering | ICT Catering @ictcatering
(Check out the Collaborators/Vendors on Instagram via their handles)
7 notes · View notes
philly-meg · 1 year
Text
Tumblr media
Wedding Bites
Still dreaming of these fresh and flavorful salmon cones from JAM Catering. They were love at first bite, if you are planning a wedding consider exploring JAM Catering as a food option!
2 notes · View notes
Tumblr media Tumblr media Tumblr media Tumblr media
Taken: 26/11/2022 - Such a lovely wedding we attended in The Lake District and the food was incredible! ⛰
2 notes · View notes
delicious-cupcakes · 2 years
Text
Tumblr media
From: PhotosByNahin
6 notes · View notes
what-marsha-eats · 2 years
Text
Tumblr media
Italian cookies at a wedding reception
3 notes · View notes
xshinina · 1 year
Photo
Tumblr media Tumblr media Tumblr media Tumblr media
*Married life playing in the background
This idea was probably funnier in my head
86K notes · View notes
Text
Expert Event Catering Services in Melbourne for Memorable Occasions
Tumblr media
When it comes to exceptional event catering in Melbourne, trust the expertise and experience of Big Flavours – Catering Company. Our team of culinary professionals is dedicated to creating unforgettable experiences through our bespoke catering services. Whether it's a corporate event, wedding, or special celebration, we pride ourselves on delivering exceptional food and service that will leave a lasting impression on your guests.
At Big Flavours, we understand that every occasion is unique, and that's why we offer a wide range of menu options to suit your preferences and dietary requirements. From elegant canapes to sumptuous buffets and formal sit-down dinners, we tailor our offerings to match the theme and style of your event.
Using only the finest ingredients sourced locally, we ensure that every dish is crafted with precision and attention to detail. Our talented chefs combine passion and creativity to deliver a culinary masterpiece that will delight even the most discerning palates.
In addition to our delectable cuisine, our dedicated team of event planners and waitstaff work tirelessly to ensure that every aspect of your event runs smoothly. From setup to cleanup, we take care of it all, allowing you to relax and enjoy your special occasion.
Make your next event truly memorable with the expert event catering services offered by Big Flavours – Catering Company in Melbourne. Contact us today to discuss your requirements and let us create a culinary experience that will exceed your expectations.
1 note · View note
selectioncaterer · 7 months
Text
0 notes
Text
Tumblr media
Spagoot to go
0 notes
its-munirh · 10 months
Text
Tumblr media Tumblr media Tumblr media
1 note · View note
justanothercookery · 1 year
Text
Katy and Harry’s wedding
Tumblr media
Saturday 6 May 2023
I catered my brother and sister-in-law’s wedding in November 2016. It’s taken me this long to agree to another one. But Katy was at my brother’s wedding and we love her and her wonderful husband dearly, so offering to cook for 80 people was my gift to them. I am so pleased that I said I would.
The theory behind the menu was to offer everyone, whether an omnivore, pescatarian, vegetarian, or vegan, a similar dining experience. With hindsight, I would have offered fewer choices, and maybe more cold options, but there were no disasters and I managed to change into a red dress and dance until the disco stopped when service ended.
Main courses - roughly for 25 people each
Chicken with artichokes, potatoes, and rosemary
Cannellini beans with artichokes, potatoes, and rosemary
Lentil salad with either roast lamb, feta, or vegan equivalent
Chana masala
Goan fish curry
New potatoes, plain rice, asparagus
Desserts - roughly for 30 people each
Peach trifle
Lemon meringue roulade
Vegan chocolate mousse
Notes from a very hot kitchen
The Goan fish curry was a cinch to make. I prepared the base the day before the wedding. At the venue, I heated it through with the coconut milk and then dropped in the salmon to poach it before decanting it straight to chafing dishes.
I cooked the lentils with garlic, onions, red wine, and stock, then made up the salad with red onions, tomatoes, cucumbers, mint, parsley, and dill, together with pomegranate seeds and pomegranate molasses. It was dressed with olive oil, lemon juice, and red wine vinegar. 
The two lamb legs were butterflied by Carter Street butchers in Fordham. I marinated them in a mint salsa verde for 24 hours, and then roasted them at 200º Celsius for 15 minutes on each side before wrapping them in tin foil and leaving them to rest for at least 30 minutes before carving. I am now a firm advocate for butterflying, and will ask the butcher to teach me how to do it. A butterflied joint cooks faster and is far simpler to carve.
The lemon meringue roulade was an adapted Mary Berry recipe, found everywhere from the BBC website to the Sainsbury’s magazine. 
I made two of them. Each used 6 egg whites and 320 grams of caster sugar, spread into a 33 by 23cm baking sheet, and cooked for 10 minutes at 180º Celsius followed by a further 10 minutes at 140º Celsius. I made these the day before the wedding and rolled them just before service. Here, I spread them with a pint of softly whipped cream and dolloped on most of a jar of top quality lemon curd. I splashed some lemon curd over the top of the roulades and scattered raspberries around them. 
The vegan chocolate mousse was made using Elmlea Plant double, and to a recipe adapted from one on the Elmlea website.
1.5 litres Elmlea Plant Double
525 grams vegan dark chocolate
150 grams caster sugar
Bring one quarter of the plant cream to the boil with the sugar, whisking as you heat it. Off of the heat, melt in the chocolate. Pour in the remaining cream and whisk it until it forms a light and fluffy mousse. Leave it to cool and serve with blueberries.
I could barely stand yesterday (but somehow still managed to make baked green rice for 14) and just felt so ridiculously proud of myself. No, I won’t do it again in a hurry–this sort of catering is reserved specifically for people whom I love beyond words–but I have a clearer idea of how to go about doing it. Which means that if the right person asks, yes, of course I will.
0 notes
rebeccablogs · 1 year
Text
Gold and white cakes
Gold and white wedding cakes are so beautiful,the details on the cakes give a plain white cake sophistication.
Tumblr media
View On WordPress
0 notes
philly-meg · 1 year
Text
The largest charcuterie board 🥰🧀💕
Dreaming of this “Harvest Table” from Jeffrey Miller Catering, basically the charcuterie board of my dreams!! Everything is fresh, never frozen and so delicious!!
0 notes
all-about-wedding · 1 year
Text
0 notes