The centerpiece of the meal was Coq Au Vin dish – we started with organic chicken, browned, then braised in red wine, bacon, fresh mushrooms, garlic, and brandy. It was served up hot and drenched in sauce.
A natural complement to this dish is our Eggplant Terrine. We sliced the fresh eggplant up and grilled the discs up on the onsite BBQ then put them in a baking dish layered with pungent goat cheese, oven roasted tomatoes, and fresh spinach. We topped it off with sour dough bread crumbs and parmesan and popped it in the oven until golden brown.
Alongside the eggplant in the oven was a vegetable dish. We cut up the whole of the winter garden, including carrots, parsnips, red onions, beets, baby potatoes, and portobello mushrooms then tossed them in a few herbs and oils, roasted them, then finished it off with a dash of fresh oregano.
The last dish on the buffet was a creamy polenta which acted as a cream to meld it all together. It is easily paired with every other dish and brings out the flavors of the veggies and Coq Au Vin with its creamy taste and texture.
Our staff carefully balanced the bar, the buffet, and inconspicuous clean up to keep the party rolling along smoothly and naturally. Jasmine Catering was happy to operate to take responsibility for everything related to food and drink at this cozy winter wedding.