Saturday, September 8, 2007

rehearsal dinner... from moscow to mexico

This was an interesting event for many reasons, not the least of which the hosts, John and Vera live most of the year in Moscow, and Andrew and I were on vacation in Mexico for the time period the planning took place. Moscow to Mexico for an intimate rehearsal dinner in downtown Manhattan, just behind ground zero, in a lovely penthouse apartment.

The bride is Indian and they had just returned from the extensive Indian celebrations on her family's coffee estate. The American wedding was to take place the following day at the Ritz Carlton. Our menu was simple yet elegant with touches of vegetarian and Indian food to ensure the brides family had plenty of selection. Another CuisinEtc event that featured Indian fusion catering, a popular trend to say the least.

We started with two hours of hors d oeuvres with stationary items for the first hour and both stationary and passed items for the second hour. This allowed a natural flow of people coming from work at various times, as well as take care of the guests who are already on site.

Stationary Hors D Oeuvres
...International Breads and Spreads (All vegetarian)...

** Gorgonzola Pistachio Bytes
succulent seedless grapes wrapped in gorgonzola mousse
and rolled in chopped pistachio nuts

** Israeli Hummuous Sunflower with Black Olive "Seeds" and Pita Petals

** Citrus Scented Greek Dolmatis with Feta and Red Peppers

** Double Creme French Brie with Mango Chutney
and Triangular Whole Wheat Crackers

** Heart Shaped Rondele Cheese Torta
with Sundried Tomato Tapenade
Decorated with Edible Flowers

** Crispy Piquant Indian Chickpea Snacks

** Assorted Olives Displayed in Martini Glasses

** California Flatbreads,
Garlic Crostinis, Italian Breadsticks and more...

Passed Indian Fusion and
International Hors D'Oeuvres - starting in the second hour

--- Ying Yang Crowns
- a duo of seperate vegetarian and meat toppings
on cucumber crowns
Asian Glazed Filet Mignon with Cilantro,
Mint, Basil & Finely Diced Colored Peppers
Kyoto Edame Beans
with Smoked Tofu & Sauteed Greens

--- Thai Lotus Cups
- Satay Peanut Chicken in Crispy Lotus Wonton Cups

--- Chili Jamming Shrimp
- Vietnamese Style Shrimp Glazed
with Chili Jam, Mint and Lime

--- Kerala Samosas
- Mini Potato & Vegetable Samosas
with Southern Indian Cilantro-Coconut Chutney

Main Course Buffet (around 8 pm - timing to be discussed)

Roast Leg of Lamb
with Tandoori Spices

Bow Thai Salmon -
Grilled Teriyaki Salmon with Bow Tie Pasta,
Haricot Vert and Cherry Tomatoes
in a Cilantro Honey Sauce

accompanied by Basmati Rice Pilaf (vegetarian)

Adobe Sweet Potato Anna
- Creamy Hot n Sweet thinly sliced sweet potato
cooked in heavy cream and chipotle peppers
- an amazing combination!

Spinach and Watercress Salad
with Goats Cheese, Roasted Beets,
Caramelized Pecans, Thinly Sliced Red Onion
and Roasted Red Peppers with a Citrus Vinaigrette

Eggplant Rollatini
- Breaded Eggplant cutlets
with goats cheese, caramelized onions,
herbs and shredded mozzarella

Desserts and Coffee-Tea

Chocolate Peanut Butter Mousse Cake

Middle Eastern Pastries
with Pistachios, Walnuts and Dates

Cheesecakes with Fresh Fruit Topping

Fresh Fruit Platter

served with decaf coffee
and aromatic teas
including indian chai