Hi!
How is everyone doing?
I have had a busy few weeks which I’m not complaining about. Between friends visiting, catering a wedding (!!! more below) , and a quick trip to Portland, Maine for Maju’s birthday I haven’t had much time to write blog posts or share recipes.
But hello! I’ll be back to posting more recipes, and maybe finally doing some wine posts that I promised in my about me page
Onto the exciting stuff..Maju and I catered a wedding!
Due to Covid, my cousin’s wedding was canceled/postponed. My Dad offered for them to do a smaller ceremony on the same date in our backyard so they could still get married and have a small celebration.
We kept it a family affair and offered to cater their wedding. My Mom organized the rental equipment and helped deck out the backyard (plus helped us cook!) And my brother’s best friend who is basically family was the bartender!
We lucked out with NO rain! The weather forecast showed all week long it was suppose to be a torrential downpour. So we lucked out big time! It was HOT. But that’s what the pool is for! 😉
So adorable!
We planned the menu a while back and spent the whole week doing prep. The total guest count was about 30 people. Here was the menu:
Canapes:
- Crab Cakes with Remoulade
- Charred Scallion Whipped Feta with Crudite
- Oysters with Cucumber Mignonette
- Shrimp Cocktail
- Tuna Poke with Avocado and Crispy Wonton
- Duck Confit Spring Rolls
- Cacio e Pepe Arancini
- Buffalo Chicken Skewers with Ranch
Mains:
- Spring Greens with Lemon Vinaigrette
- Crab and Avocado Pasta Salad
- Roasted Potato Corn Bacon Salad
- Lobster Rolls
- Grilled Ribeye with Chimichurri
Dessert:
- Wedding Cake
- Fruit Cups with Fruit Dip
Our raw bar options were oysters with cucumber mignonette, shrimp cocktail with homemade cocktail sauce, and tuna poke cups.
Mini versions of these crab cakes with remoulade sauce.
The duck confit spring rolls were insanely good. They only required about 500 steps but they were definitely worth it. Also the cacio e pepe arancini balls. So. Good.
Buffalo Chicken Skewers with Ranch. I did my charred scallion whipped feta with crudite for a vegetarian option.
We kept the mains more simple and summer focused.
Maju’s creation. Crab Avocado Pasta Salad with Fried Croutons. This was so tasty. I should try to recreate it for the blog!
My creation: Roasted Potato Grilled Corn Bacon Potato Salad with Bacon Vinaigrette. I debated posting this recipe on here. I’ll make it again and post it..and maybe use a tad less bacon fat in the dressing lol
Maju’s Grilled Ribeyes with Chimichurri. I always say “I’m not a steak person” and then Maju cooks a steak and I’m like omg wow this is amazing!!
The BEST lobster rolls. Here’s how we made them: For the lobster salad my Mom has used this recipe for years. The only addition is she adds some fresh lemon juice and old bay seasoning. It’s truly the best (because let’s be real, Ina will always be the queen!). For the buns, we found these mini buns at BJ’s, sliced off the sides and cut out the center to make them look like mini hot dog buns. Now for the secret/best part. We toasted the buns in olive oil over medium high heat all all sides to form a warm divine crust. You must try these!
Everyone was saying it was the best food they have ever had at a Wedding which was awesome to hear!
We had so much fun doing this. We would love to do it again so if you’re in the Massachusetts or New York area and are looking for someone to cater your covid safe event or dinner party, don’t hesitate to reach out. You can email me (rosschelcie@gmail.com) or DM me on instagram @chefchelc or @chelcieross
I hope everyone has a great day!
xx Chelcie
