Salthouse recently was thrilled to cater a wedding at the beautiful Gadsden House.
For this reception we served an exciting and fresh seasonal menu. As usual, we began with an hors d’oeuvres selection that was passed between 5:00 and 6:00. A favorite was the Ahi Tuna Crostini with truffled chickpea puree and toasted Benne seeds. We also passed a Mini Caprese stack and a Tennessee Country Ham and Burrata Crostini with Apple Butter and Bulls Bay Sea Salt. All three of these delicious, springtime flavors were thoroughly enjoyed by the guests.
Appetites whetted, guests moved on to the main dinner service. Each table was stunningly set with a Chef’s Selection Antipasto Board. These boards were filled with assorted cured sliced meats, roasted red peppers, Salthouse mozzarella, local seasonal vegetables, assorted olives, and Pane Di Vita Crostini. These delicious charcuterie selections were a giant hit with all in attendance and we look forward to making more at future events.
Dinner itself was a family style buffet service. We began with a fresh Salthouse Caesar Salad with romaine, Parmesan, white anchovy, and creamy Caesar dressing. We offered three pasta choices for guests as well. The first one was a wild mushroom agnolotti with Mepkin Abbey Mushroom Brodo, fresh Parmesan, and pickled oregano. The second was a Trofie Al Pesto with fresh green beans, Parmesan, and pine nuts. And the last one our traditional Fettuccini Bolognaise, which is always delicious.
We loved being able to participate in this wedding in one of our favorite venues with such delicious fresh dishes and flavors. Looking forward to many more fun and exciting springtime weddings to come!