Gluten Free, Lactose Free, Vegetarian
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The Beach Wedding (or the) Party with a Pretty Dress

The days are numbered, the accepts and regrets have all been counted, and the complete packing of my kitchen for the 6 hour drive to the gulf coast has begun….

When I agreed to do the wedding, I knew it was going to be a challenge to design a menu that:

A. Could be prepped days in advance
B. Would have all entree items essentially grilled to order on the beach
C. Would be something very different than standard fare
D. Would take into consideration the laundry list of special dietary restrictions of a good many of the guests. (Many of the party are Gluten Intolerant – some are Lactose Intolerant, the groom is allergic to corn, there will be a handful of pescatarians, and more than a few vegetarians.)

And between a crisis in my own family and brewing health concerns with my clients, a couple of false starts with some of the entrees, and an ever-growing guest list – getting everything locked and loaded (so to speak) with the menu has been a roller coaster ride of epic proportions.

I’ve been wanting to share the menu with you all for some time, but due to some changes I have held off.  Since we now have everything agreed upon and set, I am thrilled to share.

Legend:
DF – Dairy Free / LF – Lactose Free
GF – Gluten Free / V – Vegetarian
All menu items are “Corn- Free”

Menu for
 
The Party with a Pretty Dress
 
Passed and Static Appetizers
 
Humbolt Fog Goat Cheese
with an assortment of fruit,
 baguette rounds and savory accompaniments
~
Fresh Hummus 
Pureed Seasoned chickpeas with Cucumber and Crisps 
~
Deviled Eggs
With Capers and Caviar
 
Salads
Schlatter Salad
Blanched Broccoli, Sweet Red Onions
Soy Bacon Bits in a honey sweetened 
 (DF) cream dressing
 
Selection of Char-Grilled Garden Vegetables
Roasted Sweet Yellow and Red Peppers
Fire Kissed Zucchini and Yellow Squash
Grilled Asparagus
Zesty Yuzu Marinated Mushrooms
All served in a Olive Oil / Caper “butter” (DF)
 
Starch
 
Garden Rice Pilaf (GF/LF/V)
Texmati rice tossed with fresh peas, asparagus nibs and fresh scallions
 
Harvest Quinoa Pilaf (GF/DF/V)
With Dried Apricots and Currants
 
Entrees
 
Savory Herb ~ Garlic Marinated Tritop Roast (GF/DF)
Tamari, Garlic, EVOO, Balsamic Vinegar, Rosemary
Carved
 
Chicken with Balsamic Figs (GF/DF)
Tender chicken breasts rolled with balsamic marinated figs, wrapped in bacon and grilled to perfection
 
Grilled Shrimp with Citrus ~ Chili Honey Glaze (GF/DF)
Skewered Tiger Shrimp, marinated in a spicy citrus and chili marinade then grilled.
 
Grilled Chili Yuzu Tofu (V/GF/DF)
Pressed fresh tofu, wrapped in zucchini ribbons, marinated
 and grilled
 
Desserts
 
Gluten Free Double Chocolate “Cream Cheese” Brownies (GF / LF)
Rich, dense brownies layered
 with tofu based Cream Cheese and baked
Drizzled with spiked cocoa syrup
 
Financiers (GF / LF)
Delicate almond cakes 
filled with fresh blueberries 
and raspberry / ginger preserves
 
Guilt Free Tiramisu (GF / LF)
Gluten Free Lady Fingers
 soaked in an espresso and Jameson Irish whiskey,
 layered with rich custard 

1 Comment

  1. I agree with the comment. It's indeed wonderful. I've never been married yet but I already have thoughts and ideas on what people wear during beach wedding. I also have thoughts on what foods are to be served. Of course, photographers must be there to capture every single moment. I am thinking of a beach wedding as my concept on my wedding day.

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