Suggestions for my wedding dinner menu for 10-12 people scheduled for October or early November?
Menu will be local and seasonal (Connecticut). I'm a competent cook and will do much of the cooking myself and hire catered help for set-up/breakdown, serving, beverages, etc... I can prep ahead of time, maybe use slow-cooker and OK being in kitchen doing some simple last minute things. I have lots of produce in freezer and canned. Have access to fantastic local fish, duck, chicken, pork and beef. Trying to piece together everything from apps to dessert and can't think of a better group of people to ask! Somewhat elegant but rustic, (no baked pasta dishes, please!) What would you suggest?
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8 Comments
Love the idea of roasted meats with fall/savory concoctions. Concerned with having gratins with cream as my experience is they are either PERFECT or the cream separates and dries out; not sure how my attention span will be or the experience of serving staff. As Bugbitten writes, maybe I should unleash my Sensible Paranoid-self. She is never far away, anyway....
Salad: Amanda's Radish and Pecan Grain Salad
First course: Lorinarlocks Butternut Squash Galette
Main course: I agree with JessicaBakes, some sort of roast that would feed 10 to 12 people.
Side: EmilyC's Crispy Cream-Braised Potatoes and Fennel
Dessert: Midge's Burnt Caramel Pudding
For appetizers, I would recommend all cook- or prep-ahead items like charcuterie plates.