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Nicki and Eric’s Ybor City Garden Wedding Menu
Posted on May 23rd, 2010 - No Comments

Just a couple of weeks ago we shared a glowing review posted on WeddingWire with the promise of a menu.  So here it is!  As earlier mentioned, I first heard from Nicki early last year and she really wanted an interesting and fun menu to celebrate her wedding day; vowing  to avoid the boring wedding food commonly found in the Tampa Bay area.  She also wanted to integrate her Italian heritage with her love for Creole and Cajun food that she learned to appreciate while going to graduate school at Loyola in New Orleans.  Her fiance Eric was super supportive and definitely along for the great ride and an unbelievable wedding at the Ybor City Museum Garden.

We chose a station type menu because it allowed a large number of guests to dine at their leisure and enjoy the company of other guests, while not having to wait in line for food and not being constrained to sitting with one group of guests for the entire evening (as they would in a sit-down dinner).  There was a little apprehension about the station menu at a wedding, but beautiful menu cards were placed at each place-setting and the format was explained by the DJ, which made it enjoyable to all.

The biggest hit of the evening was the Butternut Squash Soup, made from scratch (I know, because I personally roasted the butternut squash!) and served in a martini glass.  Some guests even came back for thirds!

Menu

Passed Signature Appetizer Bites

Fried Mac-N-Cheese Lollipops

Comfort food meets class!

Sesame Crusted Seared Yellowfin Tuna

with Mango wasabi cream, served on crispy wonton triangles

Hickory Smoked Pulled Pork Sliders

with carmelized Vidalia onions and our secret BBQ sauce

Thai Sweet Chili Shrimp

jumbo shrimp with a sweet and spicy Thai chili sauce, served on an Asian spoon

Taste of Italy

Tuscan Chicken

A heart-warming dish of a 5 ounce Italian seasoned pan seared chicken breast, smothered in tomatoes white wine, basil, fresh spinach and mozzarella cheese, served over…

Warm Cannellini Bean Salad

with roasted red peppers

Flavor of The Gulf Coast

Cajun Chicken and Sausage Jambalaya

the real deal, made by a Ragin’ Cajun the right way, in a cast iron pot, elegantly served from a large copper paella pan

Shrimp Roban

plump shrimp sautéed in a rich, spicy cream sauce, tossed with shell pasta and chopped green onion

From the Garden

Butternut Squash Soup Martini

Served warm in a mini martini glass

Penne Pasta Primavera

Fresh winter vegetables in roasted red pepper cream

Summer Catering – Hot Weather and Cool Food (click for photos)
Posted on July 16th, 2009 - No Comments

Just recently, Good Food Catering Company was commissioned (pun intended) to cater a 50 guest cocktail party for the Coast Guard Foundation, held at the Coast Guard Base on the water in St. Petersburg. Since the temperatures outside were hovering in the low 100′s, we created a great summery spread of cold and room temperature foods that helped our guests beat the heat, sip on some cold cocktails and enjoy the Good Food.

In addition to the great food, we dressed up the decor with some crisp white linens, yellow daisies, clear glass blocks and patches of wheatgrass. Thank you to our friends in catering for the decor ideas and inspiration – CuisinEtc and Charlotte Berwind Fine Foods, both in New York, as well as Carte Wheels Caterers in Texas.