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Wedding Reception - Action Stations and Passed Appetizers - Posiedon's Secret - 7/3/09 - 120 GuestsHere’s one for the record books! On Friday, July 3, 2009, Barbara and Robert-one laid back couple with a beautiful vision, celebrated their wedding with an incredible reception proving that all you need is love…a staff of thirty, five live stations, four bars, two bands, one hundred and twenty guests and one sick villa to throw the perfect wedding!With the help of the talented Jen Johnson, of Jen Events, a large production crew from Serenity Builders, and our huge catering team, Barbara and Robert hosted an extravaganza that was just as fun as they are. They wanted something other than the traditional seated dinner and decided on a “walk around” event with tons of passed appetizers and some amazing live stations. We worked out a menu and started dreaming up a plan. We needed some extra oomph for this one, so we did some research and hunted all around and settled on ordering three heavy equipment items designed for off-site catering- a six burner grill, large flat top and a deep fryer. Armed with our new favorite toys and truckloads of other equipment, we gathered our troops and setup shop at Poseidon’s Secret, where production had been in progress for two days. The place looked amazing. Beautiful lights were strung from the high balconies and natural decorations adorned all the tables and stations. There was even a fully outfitted swanky lounge complete with low couches and tables, sexy lighting, tents, stage and dance floor! These guys were not kidding around! Guests were greeted at the gate by festive Mocko Jumbies and ushered through the gorgeous grounds to our Welcome Bar and the first of the two bands: Koko and the Sunshine Band . Servers floated around with an amazing array of tasty nibbles and guests made their way to the live stations for Puerto Rican Plantain Mofongo, Mixed Grill, Fried Pupu Platter and Salads. Then, after dinner- dessert and dancing awaited everyone down in the “lounge” which was built on a lower section of the villa’s gorgeous grounds. We rolled out delicate crepes filled with all kinds of decadent fillings while Greg Kinslow and in the Sand Band kept the crowd rocking. It was an incredible night and an absolute pleasure to be a part of from start to finish! Major thanks to all involved and a huge “Congratulations” to Barbara and Robert. We hope to see them again!! Check out the menu: Passed Appetizers • Plantain Tostones with Cilantro-Lime Ceviche • Mini Rosemary Johnny Cakes with Spicy Beef Curry • Potato Rosti Bites with Jerk Pork Tenderloin and Cinnamon Crème Fraiche • Cucumber Cups with Fiery Saffron Shrimp and Fried Yucca • African Spiced Meatball Skewers • Thyme Polenta Cakes with Brown Sugar Candied Bacon • Pasta Rolls with Edamame Hummus, Tomato Concasse and Olive Tapenade Salad Station with Choice of Cobb, Spinach, Caesar or Local Organic Spicy Field Greens with Traditional Toppings, Artisan Cheeses, and House Dressings Puerto Rican Plantain & Fungi Mofongo Station with Choice of Scallops, Shrimp, Crab, Apple Wood Smoked Bacon, Braised Beef, Sautéed Mushrooms, Green Onion, Fresh Herbs, Olives, topped with Stewed Pepper & Tomato Sauce or Fume’ Fried Pupu Platter Station with Vegetable Egg Rolls, Tempura Chicken & Vegetable Skewers with Honey-Bourbon Glaze, Spiced Sweet Potato Wedges, Coconut-Battered Shrimp with Pineapple Chutney, Spare Ribs with Sweet Chili, Crab-Blue Cheese-Mushroom Rangoon Mixed Grill Station with Pesto, BBQ, or Sesame-Soy Grilled NY Strip, Mahi-mahi, Chicken Breast, Chorizo, Tofu Steak, or Portabella Cap with Garlic-Sautéed Spinach-Balsamic Potato Salad, Roasted Vegetable Salad, and Avocado-Stuffed Deviled Eggs Spiced Rolled-to-order Crepe Station with Nutella, Macerated Fruits, Ginger-Apple Filling, Sweet Pine Nut Cream, Port Poached Pear, Caramelized Banana-Coconut, plus mint syrup, cranberry syrup, Blueberry Maple, Honey Vanilla Ricotta |
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