Janet and Larnie's Wedding

Janet and Larnie were tied in marital union at Three Rivers Winery October 18th. 65 guests enjoyed perfect weather, a stunning sunset over the three hole pitch and put golf course, and our food.

Appetizers:
- Cugini meatball skewers, roasted garlic marinara, and parmesan
- Assorted cheese crostini, brie and apple, fontina and dried cherries, manchego and roasted red peppers
- Cheese filled saffron rissoto balls with sun dried tomato dip


Buffet:
- Slow roast salmon and lemon butter
- Rosemary chicken breast and garlic cream
- Potato gratin
- Spinach salad, orange madelines, toasted almonds, croutons, goat cheese, champagne vinaigrette
- Welcome Table Farm roasted carrots, beets, rutabegas, chive sticks, and orange oil
- La Brea Bakery baguettes and butter

New Favorite Things:

• I love working at Three Rivers Winery. Not because of the kitchen (which is nice, but rather strangely laid out making plating difficult). I love working there because I get to play golf immediately following service. There is nothing better than finishing the buffet service with a quick three holes of golf. A welcome reward for a long day. During that little down time our capable servers have it under control and this cook gets to mess around.
• Is there a better meatball than Cugini's Italian market in Walla Walla, make that within 200 miles? I doubt it. Fantastic. Our nearing perfection roasted garlic marinara and their meatballs go together like... what is that Louis Jordan song "beans and cornbread"?

Cheers

Old Stuff

Raj and Kelly's Wedding.

Way back in August, the 31st to be exact, we did and Indian Buffet for Raj and Kelly (same day we did Erin's wedding at Basel Cellars) at the same house that hosted the Paella reception. Raj and Randall/Caitlin were friends at Whitman yada yada ya. Appetizers of samsoas, fried paneer cheese, and garbanzo flour pancakes with raita dip.

No pictures unfortunately. For the buffet spicy garbanzo bean salad, lentil salad, basmati rice, chili fry lamb in coconut mild sauce, curried shrimp. Dessert from the Patisserie. The Indian Minister (flew in from India for the ceremony) was impressed. He told our cooks the food was very authentic. We only have Raj and Kelly to thank for the recipe/consultation help!

Megan's Wedding - Got a couple of pictures to share.

Pictures from Kim's Mom's Birthday at Watermill Winery (Thanks for the great shots Jamie Brown!)

Cheers

Two-Fer: Dawn and Katy's Wedding (not to each other)

The final big wedding weekend for us, and we hammered it, absolutely hammered it. (that would be a good thing, as opposed to 'getting hammered', a bad thing.)

Dawn and John were married at Terra Blanca Winery and had the reception in their backyard, which happens to be on the slopes of Red Mountain out Benton City way, something like that. The weather did not play nice. It was misty and rainy and just a tad cold, not ideal weather for guests or outdoor grilling.

We served up a few appetizers, my favorite new thing being a crab and cheese stuffed jalepeno popper with a cilantro lime buttermilk dip.

For the dinner buffet, John (the groom) sourced us some beautiful halibut which we poached in olive oil and served with extra virgin olive oil stewed cherry tomatoes from Martinez Family Farm. Grilled whole beef tenderloins were glazed with a red wine, honey, herb sauce adding a perfect little charred wine/herb flavor; served with horseradish cream. Amity has some beautiful fingerling potatoes which we grilled, then tossed with dijon, chili flakes, garlic, and olive oil and served with aioli. Local greens tossed in a simple red wine vinaigrette, bread and butter, and some tasty vegetable gratins filled out the buffet.

Cheryl, uber-server extraordinaire proclaimed this to be the finest buffet she has taken part in. I have to agree. Just about perfect. (that is really hard for me to say.)

Katy and Matt were married at Walla Walla's beautiful and rainy Stone Creek Manor. 170 guests partook of simpler Graze Catering fare. Platter self serve appetizers followed by a rustic and homey buffet.

Grilled on-site rosemary chicken and aioli, vegetarian stuffed pasta shells, roasted garlic mashed potatoes, whole leaf ceasar salad, end of summer roasted vegetables, and baguettes and butter. The rain started in the morning, faked us out in the afternoon, and started again in earnest that evening. But a good time was had by all, and when Katy called me at the end of the reception her raves were indeed welcome and appreciated.

So the big ones are done. A couple of more posts regarding older events to come. And now we are on to the Fall and Holiday season. Next weekend the family heads to Portland for some r and r. And then the discussions for next years weddings begin!!!

Cheers

Too Much Good Stuff

Is that the slogan for 7-11 or Taco Bell? I can't remember. But it could have described our weekend.

Friday evening saw us to the home of Sherlee and Larry for a simple backyard grill wedding rehearsal dinner. Grilled salmon, chicken, spinach salad, roasted red potatoes, and the end of summer's finest vegetables. Simple, fresh, tasty.

We quickly shifted gears and headed to Areus Bed and Breakfast/Yoga Center for Kristy and Dan's Wedding.

It was Areus's first wedding reception and David and Giancarlo had the grounds in tip top shape.

100 guests, passed apps, and a two course plated dinner.

- Corn soup with pistachio butter, white bean and corn cannoli, and an arugula salad. (the picture below)

- Grilled beef tenderloin, red wine and veal sauce, truffle butter, mashed potatoes, and the end of summer's vegetables.

It was quite a show. Brilliant rentals from Seattle. Tip top wines from Northstar, Reininger, and Rotie Cellars. Perfect weather. And the food wasn't bad either. (My only regret was missing the Second Annual Walla Walla Wiffle Ball Tournament to perform the wedding catering, my second year of conflicting schedules. Next year I vow to cater the wiffle ball tourney just so I can play in it... victory will be mine.)

Sunday was the capper. Eric and Morgan headed back to Areus for a post wedding panini/snack bar for many of the out of town wedding guests. Dave headed to Basel Cellars to do a four course dinner for some jet-setters from the wet side of the state. I headed to Abeja to titillate Walla Walla Wine Alliance guests from around the country with appetizers, whom visit our fair city to taste our more than fair libations.

A picture of the bruschetta of caramelized onions, prosciutto, goat cheese, and thyme. (A homage to Becca's favorite pizza from our early meeting days) Hopefully I can re-create it in Abeja's new wood burning pizza oven. (If they do not invite me for a pizza making bash I will be most seriously hurt. I was not referred to as a 'pizza-jedi' jokingly.)

And to finish a tired night and weekend, this plane decided to show up and garnish a very lovely sunset.

Cheers

Stephanie's Wedding

It was a busy weekend for us. My son's first day of real pre-school at Betty's on Thursday.

Stephanie and Chris's rehearsal dinner at Three Rivers Winery Friday.

Amity's tomatoes, fresh mozz, basil, and bariani extra virgin olive oil.

For the rest we had a nice green salad, rosemary lemon grilled chicken, flat iron steak with hotel butter, and roasted red potatoes with dijon/garlic/thyme/mayo/bacon dressing.

The view from the deck of Three River's toward the end of dinner.

Saturday Chris and Stephanie had an Irish/Scottish reception. Chris, God bless him, got married wearing a kilt (the pants issue solved on day one). We did three passed apps, two of which passed as 'scot/irish'. Cured salmon and creme fraiche crostini, hard cheddar and cows milk cheese and crackers, and heirloom tomatoes with 25 year old balsmic and sea salt on toasted baguette slices.

The dinner buffet:

Spinach salad, citrus vinaigrette, shaved mushrooms, toasted almonds, jarlsberg cheese.

Roasted beets, carrots, and turnips with orange oil and chives.

Colcannon potatoes (cabbage and mashers).

Slow roast salmon and lemon butter.

Herb roast beef tenderloin and horseradish cream.

Veggie pot pies for the vegetarians.

Baguettes and Irish soda bread.

Then we brought out the desserts from Colville Street Patisserie. There is no better dessert, wedding buffet maker than Matt in the Pacific Northwest, of this I am convinced.

Lots of nice compliments from the good folks attending the festivities at Stone Creek Manor.

And to cap the weekend, Sunday we headed to Biscuit Ridge for an impromptu wine drinking, food snacking celebration for our friend's new land 'vineyard to be' purchase.

It really is tough living in Walla Walla sometimes.

Cheers

Erin's Wedding

First we killed 'em with appetizers.

And more appetizers...

Followed by a three course dinner, wedding cake from the Patisserie and Erin's Grandpa's super yummy ice cream.

Basel Cellars was our venue. The weather held nicely. Below is the menu printed for each table. I have no idea why this table was called Peanut Butter and Company.

Missing is a picture of the second course I like to call "Corn Explosion". Corn ravioli, mascarponed sauteed, corn and white bean filled cannoli, truffle oil, and parmesan crisp. (very tasty, never again will I make ravioli for 90 guests, sheer insanity)

Picture of the main course, tenderloin, truffle butter, mashers, local sauteed veg.

All in all, a very tasty wedding feast.


Cheers

Caitlin's Paella Reception and Megan's Summer Grill Reception

Caitlin's reception was a Spanish Paella theme. (Our first ever effort making paella at this volume. And what a blast it was. Please, please, please... someone hire us again to do paella.) And allthough the rest of the menu was not overtly Spanish, it all flowed nicely. My only gripe is we did not get to make a potato tortilla with brava sauce, so Sunday night our dinner guests indulged in my two new favorite things, paella and tortilla.

Caitlin's Menu:
- Black cherry tomatoes stuffed with fresh mozzerella, basil, and extra virgin olive oil

- Italian sausage bites, roasted yellow tomato sauce and arrabiatta

- Crostini with lettuce, roast pork loin and tarragon mayonaisse

- Paella: Meat (chicken, spanish chorizo, shrimp) Seafood (shrimp, mussels, clams, scallops)

- Greens, spinach, avocado, oranges, red onion, almonds, orange vinaigrette

- Roasted vegetables, portabellas, roasted red peppers, green and yellow squash, roasted garlic, extra virgin olive oil

- Bruschetta, tomatoes, basil, garlic, extra virgin olive oil

- Shortcakes, strawberries, nectarines, and vanilla ice cream

The Party-ing Paella Loving Dave.................... and The Aftermath.

Megan and Derrick got hitched at Mill Creek Garden. We did a simple summer menu. Sometimes simple is the way to go.

- Salmon cream cheese and crackers

- Goat cheese rolled in herbs with extra virgin olive oil and crostini

- Hummus, tapenade, feta, and crostini

- Ceasar salad, crouton, our special scratch dressing

- Penne pasta salad, cherry tomatoes, basil, fresh mozz, blanched squash, sauteed corn and extra virgin olive oil

- Fruit platter, pineapple, casaba melon, cantelope, watermelon, and grapes

- Grilled chicken breast, roasted garlic marinara, and parmesan

- La Brea Bakery baguettes and butter

Two more Walla Walla weddings totalling 370 guests served. It's a shame we couldn't be at the farmer's market Saturday due to an employee abscence, otherwise we would have closed in on the mythical 500 person mark. You may have noticed we haven't posted anything for a couple of weeks. A beautiful and odd two week quiet spell for us. So the family and I ditched town for Moscow Idaho for a bit of camping and waterpark fun. Don't worry grazecateringblogspot fans, we are booked solid for two months of posting action.

Cheers

Two-fer: Liz and Luke's Wedding, Kim's Mom's 50th Birthday

Team Graze Catering was fully engaged Saturday. A sold out Farmer's Market was followed by a wedding at Carnegie Art Center and a dinner at Watermill Winery.

Liz and Luke, New Yorker's born Walla Walla, tied the knot at Pioneer Park and headed to Carnegie (yes, built with funds from the New Yorker Andrew Carnegie Fund) for the reception. Carnegie is absolutely perfect for groups of around fifty guests. The art is always interesting, the cost reasonable, and the building offers great atmosphere.

Kim threw a party for her mom's 50th birthday at Watermill's tasting room. Which happens to be just about the perfect spot for thirty or so guests.

For both we did a cocktail hour and then simple and tasty buffets. Both menus were very similar so I will just write one and call it the Kim and Liz menu:

- Greens, spinach, orange wedges, red onion, cucumber, toasted almonds, orange vinaigrette

- Israeli cous cous moroccan style, dried currants, figs, and peaches, toasted almonds, parsley, extra virgin olive oil

- Blanched green beans, olive tapenade, feta, and garlic chips

- Chicken roulades, stuffed with dried cherries, shallots, herbs, and chicken, poached and served cold with cherry chutney

- Slow roast salmon with aioli, lemon, olive oil, and salt (so simple, so perfect)

- Slow roast beef tenderloin, artisan blue cheese, piquillo peppers

- Potato tortilla and brava sauce

New Favorite Things:

• Spanish Tortilla (potato egg cake) with Brava Sauce - olive oil poached sliced potatoes are layered with onion repeatedly in a cast iron pan, browned on the stovetop, then mixed with egg and baked to form a firm, layered potato cake. The piquant brava sauce is the perfect compliment. Incredible re-heated as we did for this group or room temperature.

• Slow Roast Beef Tenderloin - oven baked, no searing, low 300 heat, resting on herbs, creates an almost perfectly uniform medium or medium rare interior (look mom - no more quarter inch gray outer layer!).
• Crab Cakes and Cilantro Lime Mayo - do I need to say more?
• Being the candle for a giant creme brulee cake... Kim's mom blew out the blowtorch gracefully. (Kim if you have a picture of this, please send it)

Cheers

Angela and Ryan's Wedding

Once again the hectic pace of work stole my ability to remember to grab the camera. Please send us a few pictures Angela. Basel Cellars was our tableau for a 195 guest plated dinner. The weather was close to perfect and the Basel grounds immaculate. There could not have been a better setting for a Walla Walla wedding Saturday.

We did a cocktail hour with four superb appetizers:

• crostini with white bean arrabiata (spicy beans) and shrimp
• baguette slice with brie and apple butter
• duxelle and mascarpone stuffed mushrooms
• spoons of cucumber, crab salad, lemon aioli, and tobbiko caviar

Then a beautiful salad while a fantastic Frank Sinatra impersonator belted out the hits (Derek Evilsizor).

• Amity and Welcome Table Farm greens, Ideal Organic beets, goat cheese, candied nuts, and an apple cider vinaigrette

Then three main course options

• Grilled flat iron steak, caramelized onions, potato gratin, and local vegetables
• Grilled rosemary chicken breast, garlic cream, potato gratin, and local vegetables
• Stuffed shell pasta, spinach, mozzerella, and ricotta filled, roasted garlic tomato sauce, parm, and local vegetables

How do you get enough local and beautiful produce to feed 195 guests? Call lots of farmers. Special thanks to Amity for the greens, rainbow chard, and carrots; Welcome Table Farm for the beets and greens; Ideal Organics for more beets; Ron (one Ron in R and R Produce, who is the other? I need to ask) for the zuchinni and more carrots.

Cheers

July 4th Wedding Rehearsal Dinner

For Darin and Andy's rehearsal dinner we did a simple backyard cookout for 40 guests. Simple, fresh, tasty. Server extraordinare Cheryl, who has been to quite a few of our events stated "This is my favorite one yet John, it isn't the fanciest, but it really looks fresh and tasty." Fortunately it tasted as clean and fresh as it looked. Forgot the camera so no pictures right now. Darin's sister snapped a couple and promises to email them, so hopefully some soon. Everything was cooked on site, is there really anything better than corn on the cobb right out of the simmering water?

Menu:
- Amity's greens, balsamic vinaigrette
- Grilled red potato salad, bacon, dijon, garlic, thyme dressing
- Corn on the cobb, lime butter
- Lemon garlic grilled chicken breast
- Flat iron steak and chimichurri

- Dessert: peach, apple, cherry cobbler and Tillamook vanilla ice cream

Highlights:

• I have been grilling potatoes for years, boiling, then tossing in a garlic thyme chili flake oil and searing and serving with aioli. But this time, on a lark, I decided to boil, grill, then toss in a mayo/dijon/garlic/thyme/bacon dressing. How about that, a previous favorite thing just got more favoriter. (If its not a word it should be.)


• I don't make desserts. I keep telling myself I don't, then I do something stupid and promise Rosemary a cobbler and ice cream. Wouldn't you know it was pretty great. No more desserts, I swear... well maybe a couple more cobblers.

Cheers

Darin and Andy's Wedding

Thai Wedding - Check.

Spanish Wedding - Check.

Nacho Wedding - Check.

'Merican Wedding - Check.

French Laundry Wedding - Check.

Vegetarian Appetizer Wedding - Check.

Add Darin and Andy's Filipino/Hawaiian Wedding to the checklist. (stay tuned for August's Indian Wedding)

We were paid the highest compliment a Filipino wedding goer can pay "These lumpia are pretty good... for a white guy." (And the highest compliment possible from our server Anna "Wow John, these are hot-dig-a-liscious." Whitman students... inventing language daily.)

Stone Creek Manor was our venue for 150 guests (their first wedding production ever), as fine a site for a Walla Walla wedding in town. The grounds were immaculate and I believe owner Christine orchestrated the coolest July 4th/5th weather ever recorded in Walla Walla. (weather manipulation fees are very affordable at Stone Creek.)

For the cocktail hour we served four tasty appetizers. Darin's mother's lumpia recipe with a garlic chili vinegar, melon and pineapple skewers with a citrus mint dipping sauce, thai omelet rolls with soy lime dip, and shrimp skewers with cilantro cucumber coulis. One guest offered a server $20 if she could bring him more lumpia when they were all devoured. The fruit and citrus mint was so refreshing it was like a vodka cocktail on a stick. And after countless variations the shrimp has found a perfect partner with cucumber cilantro coulis.

Buffet Menu

• Amity's greens, veggies, chinese black bean vinaigrette
• Japanese noodle salad, spicy red peppers, carrots, green onions, cilantro, peanuts, mirin soy dressing
• Sticky rice
• Aloha coconut sweet potatoes
• Thundering Hooves kahlua pork
• Adobo chicken
• Dessert - Hidden Valley Bakery sweet biscuits, Klicker strawberries, ice cream, whipped cream

Darin swears the coconut sweet potatoes were the star of the show. (seriously Darin, sweet potatoes?)

"Hi John

Thank you so much for a fabulous catering experience!

Rosie"

Cheers

Two-fer: Hannah and Erika's Wedding (not to each other)

Busy day. At final count we fed 332 guests today. 97 at the market, 20 box lunches, and 215 between two weddings.

The camera I brought to Erika's wedding happened to lack batteries. My faithful employees at Hannah's wedding have yet to produce any photographic proof we were there. So the two pics below are at home recreations of selections from each.

For Erika we did a simple yet tasty backyard grill party with a couple of haughty touches. Hannah celebrated the soul of Spanish Cuisine with paella and tapas. We were happy to partner with both Saffron and the Patisserie.


















Erika's wedding menu:

• spoons of crab salad, cucumber, tobiko caviar, and lemon aioli
• bruschetta of white bean puree and pork confit

Buffet:

• Welcome Table Farm greens, avocado, mandarin orange, toasted almonds, red onion, and an orange vinaigette
• spicy roasted red pepper pasta salad, bay shrimp, Amity's spinach, and parmesan
• artichoke halves with aioli and garlic butter
• grilled flat iron steak and chimichurri
• grilled salmon and tarragon lemon butter
  

Hannah's wedding menu:

• marcona almonds, piquillo peppers, spanish olives
  

Buffet

• cheese filled saffron risotto balls with sun dried tomato dip
• mushroom bruschetta with marinated morels, oysters, and criminis
• garbanzo bean salad spanish style
• Paella from Saffron (holy smokes that was good, cheers Chris!)
• Patisserie truffles and almond bars

John,

"It was delicious and people are still talking about the food. THANK YOU for bringing us all together with food! Everything was delightful. I have mailed you a check for the balance, please let me know if you do not receive it. Our photographer is out of town for the next week or so, but if I get any pictures of the food, I will be sure to forward them along. The blog is cool!
Talk to you soon,"

Hannah Israel
Dunham Cellars

Cheers