Last night, Shirley and Laura (my two charming bridesmaids) and I went to Battery Gardens for my tasting. We tried a multitude of items in order to decide what we should serve at the wedding.
We were served everything in a plated format, though my sweetie and I ultimately decided we want a buffet. Therefore, some of the items we tried, despite being delicious, are not available to us because they would not translate well into a buffet.
However, by far our favorite thing of the night, the braised short ribs, is buffetable, and I jumped all over it. It has a lovely Asian-sweet flavor, and reminds me very strongly of something my mom makes.
We didn't taste it last night, but Battery Gardens also offers the option of a Peking duck carving station. I love Peking duck; one of the reasons I wanted to choose this venue was that option.
Here's our menu for the evening:
Starters (don't get attached: not of these are buffetable):
Classic Risotto with Wild Mushrooms and Asparagus
Pan Seared Scallops, Avocado Pear Salsa & Champagne Grape Reduction
Pekytoe Crab Cakes, Red Cabbage Slaw, Chipotle Sauce
Salads (I loved both these salads, and happily, we can serve both):
Mizuna Greens with Sun-Dried Tomatoes, Pignoli Nuts and Coffee Vinaigrette
Baby Mixed Greens with Dried Cherries, Walnuts and Guava Vinaigrette
Penne Pasta with Wild Mushrooms, Sliced Cherry Tomatoes, Baby Arugula, Pesto Sauce
Orecchiette Pasta with Artichokes, Tomatoes, Garlic and Olives
Boneless Braised Beef Short Ribs, Basmati Rice, Bok Choy and Scallions
Hazelnut Crusted Filet Mignon, Potato Gratin, Haricots Verts, Baby Carrots, Red Wine Sauce
Pan Seared Chilean Sea Bass, Miso Glaze, Jasmine Rice, Haricots Verts, Shiitake Mushrooms
Desserts (again, don't get attached: we are planning to have cannolis and cream puffs instead of wedding cake, and therefore elected not to have additional desserts)
New York Cheesecake with Blueberry Compote and Fruit Coulis
Tiramisu with Chocolate Biscotti (in a chocolate tulip)
Chocolate Ganache Cake
Petit Fours and Coffee
Needless to say, we were stuffed.
I have to say, the evening went very, very well. Our catering manager, Alex, was extremely helpful and accommodating. He answered all my questions, he took copious notes about my preferences; he has obviously done this a million times and seen everything. I have lately been freaking out a little bit, not sure how I will be able to get everything done, not sure how I will be able to focus on every detail. Meeting with Alex reassured me that there are some details I can let go. Regardless of what else I manage to do, we will have good food, a lovely space, and a well-organized event. What more is really necessary?