Katy and Stéphane came to me through a mutual friend. They planned an intimate summer wedding at Onderdonk House in Ridgewood this past July. We served a fully vegetarian menu under a large white tent. During our tastings, we played with Italian, French, and Mediterranean cuisines to land on our final menu below.
Our greatest challenge was managing the bar and keeping the food cold in 90-degree weather without a commercial kitchen. Thank goodness for ice delivery in New York City! We capped off the evening with a light dessert of berries with limoncello whipped cream and a selection of the bride’s favorite Italian cookies.
Miso hummus, orange baba ganoush, labneh, crudite
crusty bread, fruits
leek, artichoke and zucchinni
peas and pecorino
scallion and miso
| TOMATO SALAD|
mozzarella and basil
GRILLED STONE FRUIT
gorgonzola and mint
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