Michigan food time!

We have been thinking about the food at our wedding since, well – we actually thought about the food first. Not to seem unromantic and/or insane, but practically the first thing I thought about after Mike proposed was, “Ooo! We are going to have the best food at our wedding!”

Yup. That sounds both unromantic and insane. Our desire to express our love of Michigan through our wedding, however, makes food a natural centerpiece. We grow and make a lot of good food here. Mike and I actually picked our wedding date based on the time of year when the best produce Michigan has to offer is available. So the food stakes are pretty high.

We’re seriously looking at four different caterers, and we’ve challenged them each to show us their spin on a Michigan wedding dinner. We’ve received two proposals back so far, and we can already tell the competition is going to be steep. Here’s what we’re drooling over now:

Katherine’s Catering from Ann Arbor

Years ago I used to write for The Ann Arbor News‘ food section, back when there was such thing as The Ann Arbor News. It was during a summer series on the local, sustainable food systems when my interest in local foods first piqued. One of the vendors I met that summer was Katherine’s Catering. I remember walking through their business, interviewing the owner and trying to muster the strength to keep talking and writing rather than put everything I saw into my mouth. Every dish not only looked tasty, but absolutely gorgeous.

For our Michigan dinner, here are some of the amazing highlights from Katherine’s proposal:

Here are some delicious-looking items found on Katherine's blog. Yum and yum.

Michigan Cheese Display Featuring Grassfields Farm cheeses, including Gouda, Edam, Leydon, Pinconning and goat cheese offered with locally baked breads.

(Having grown up 40 miles from Pinconning, I find this particularly charming – also, I totally love Pinconning cheese.)

Michigan Chicken Mushrooms, cherries and basil in a sherry butter sauce.

Spinach Artichoke Strudel with feta and phyllo (The German half of me is delighted that this dish exists.)

Zucchini Corn Cakes. Yum, yum and yum.

Fire Roasted Vegetables Sweet potatoes, carrots, asparagus, grapetomatoes, portabellas, fennel and beets dressed with chipotle or Dijon vinaigrette (The thought of fire roasted beets makes my heart melt. At least that one is romantic, if insane.)

 

 

 

2 Unique Catering from Royal Oak

Is anyone else's giggle reflex set off by vegetables? Or is it just Mike and I?

Our reception venue, The Crofoot Ballroom, recommended 2 Unique to us as a vendor they work with all the time. Not only are the familiar with the venue, but they specialize in locally sourced, seasonal foods. In fact, when you visit their website, the top right corner says, “We Believe in Michigan.”

Talk about speaking our language! They believe in eating organic, local, made-from-scratch foods so much, in fact, that they have a secondary business, Pure Food 2 U that delivers homemade meals made of all that wonderful stuff to people who don’t have the time or know-how to do it themselves.

I guess it shouldn’t have been a surprise to find these delights in their proposal:

Traverse City Chicken Roulades Dried cherries, spinach and wild mushrooms

Beautious!

Quinoa Bake Sliced Eggplant, Spinach, Portabellas, Capers, Olives. Placed on a light tomato sauce. (I don’t believe there is any connection between Michigan and capers, but I have policy to always order anything on a menu that has capers. I’m a capers nut. I know that shouldn’t be a thing, but alas.)

Linguini Pasta with Greens Asparagus, peas, broccoli, snow peas, zucchini tossed in a light vegetable cream sauce

Fear No Vegetable Antipasto Our hearty farmland marinated vegetables tossed with a kaleidoscope of greens and our mustard vinaigrette

These fingerling potatoes are in our 2 Unique proposal as well. Something with "finger" in the title should make you want to put it and your mouth. And yet...still want to eat those.

Celebration of Summer Heirloom Tomatoes Balsamic drizzle (Please see our entry on how we picked to our wedding date to remind yourself how I feel about tomatoes.)

Petite Beef Pasties Ground Beef, potatoes and onions simmered in fresh herbs folded in pastry dough baked until golden brown (I don’t even eat beef and I’m super geeked that this was in our proposal.)

So…two down, two more to go! Any suggestions on other Michigan foods we should be sure to highlight?

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One Response to Michigan food time!

  1. Pingback: Save the Dates for the Mitten State! |

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