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For a Mount Ida Farms rehearsal dinner, The Catering Outfit's menu reflected both the season and local fare, with bacon-wrapped quail with Virginia highland malt-pepper jelly glaze, creamed leek and mascarpone Byrd Mill stone ground grits, tri-colored fingerlings with baby bell pepper and mint gremolata, haricot vert, and baby carrot sauté. Photo: Jen Fariello For a Mount Ida Farms rehearsal dinner, The Catering Outfit's menu reflected both the season and local fare, with bacon-wrapped quail with Virginia highland malt-pepper jelly glaze, creamed leek and mascarpone Byrd Mill stone ground grits, tri-colored fingerlings with baby bell pepper and mint gremolata, haricot vert, and baby carrot sauté. Photo: Jen Fariello

When it comes to feeding hungry wedding guests, few are better at it than the folks at APimento and The Catering Outfit. Feast your eyes on some of their recent hits.

The bride was from Mexico, her husband Austrian, and together they returned to Charlottesville to marry and celebrate their meeting in the mountains. APimento’s food, including this classic Austrian hazelnut torte cake (with apple strudel), was a melding of their family life and experiences.

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Photo: Nine Photography

 

With the gift of hospitality and design from Fat Cat Farm and Beehive Events, APimento created a celebration that reflected the bride and her husband’s Italian/Sicilian food traditions. Among the hors d’oeuvres served on the front lawn and porch before dinner were fava bean-sweet pea bruschetta dusted with sumac and a green gazpacho with coriander crema.

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Photo: Ashley Twiggs
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Photo: Ashley Twiggs

 

Husband and wife both hailed from Charlottesville, but because they now live in Los Angeles, they wanted to bring some of what they’ve come to love on the West Coast to their celebration at Castle Hill Cider. Among the pair’s food choices was APimento’s eggplant chips with zaatar yogurt and root vegetable banderillas with saffron aioli.

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Photo: Justin Ide

 

The Catering Outfit put together a fun yet sophisticated Southern-inspired menu for an early summer wedding at Scottsville’s Belle Haven that included fried pickle chips topped with pimento cheese and green onion.

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Photo: Morgan Trinker Photography

 

Who needs cake when you have brownies? Actually, a brownie sundae bar, complete with hot fudge, peanut butter sauce, fresh berries, chopped spiced walnuts, and homemade chocolate and vanilla ice cream. “Just because we don’t make wedding cakes, doesn’t mean we don’t have a sweet tooth,” said Sarah Sargent, The Catering Outfit’s director of catering.

View More: http://alisandraphotography.pass.us/meghanandmarshall
Photo: Alisandra Photography
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