You know, in all of the brouhaha about Origins and getting ready for the trip and the Smithee show and all that, I clean forgot to mention that we’ve passed another wedding preparation milestone. We’ve got a caterer for the reception!<\/p>\n
Now, granted, we’ve just had the tasting and put down the reservation deposit, but so far I’m really impressed. We’re going with Katherine’s Catering<\/a>, a fairly big local firm. They’re a bit more expensive than the runner up, but they take care of everything<\/b> that we need. And the food! Wow… We did the tasting on Thursday on our way out of town. We were a bit late getting there because of a rather disgruntling stunt that my Fiancee’s boss pulled… It was a variation on the infamous theme of the “simple five minute job” that takes a minimum of twenty minutes to complete, and that you’re given ten minutes before you need to leave. We got there just as the food was ready, so we got the business spiel after the tasting rather than before.<\/p>\n We’re planning on having a buffet style dinner, with a choice of vegetarian or chicken entree. Lemon chicken is a traditional selection, but they also had something called “Sonora Chicken” that sounded intriguing, so for the tasting they prepared a bit of each, along with redskin potatoes and their green beans with garlic and roasted red pepper. The ‘taters were excellent. The beans weren’t bad, but we’re going to go with the broccoli florets instead. The chicken… Wow.<\/p>\n The lemon chicken was really good. Nice and tender and moist, perhaps a bit tart, but still excellent. But it didn’t have a chance compared to the Sonora chicken. It’s a sort of spicy cajun flavor, not too hot, but with a good blend of pepper and other seasonings. Add the garlic redskin potatoes and it’s a winning combination for sure.<\/p>\n So yeah, they’re on board, which is cool. They’ll handle subcontracting for linens and tableware too, which is nice. They’ll even set up the stuff that we’ll be providing, like the table centerpieces and the wine and beer bar. All we need to do is give them a bit of guidance (and a check to cash) and they’ll take it from there. Very cool.<\/p>\n","protected":false},"excerpt":{"rendered":" You know, in all of the brouhaha about Origins and getting ready for the trip and the Smithee show and all that, I clean forgot to mention that we’ve passed another wedding preparation milestone. We’ve got a caterer for the … Continue reading
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\nThey’ve got a couple other advantages too. They’ve worked at our reception hall frequently, so they’ve got all sorts of templates and floorplans that we can use to figure out how best to fit the 150-odd people into the place. Plus they’ve got good working relationships with both the hall management and the cake guy, so there won’t be any problems with them getting in, setting up and tearing down. They’re also the folks who catered my Fiancee’s sister’s wedding, so there’s a bit of personal experience of them being reliable.<\/p>\n