Hello, I am back and I’m married! The event was spectacular! I’ve attached a few photos for you to get a glimpse of the day! A big THANK YOU to Agi Magyari www.agnesmagyari.com for taking such incredible pictures of this amazing day!
It was perfect! I'd worked my butt off literally! My friends joked and said I had a perfectly sculpted IsaButt. It is amazing what some sweat equity (in the form of the Bar Method – oh, btw they have bridal fitness packages, check it out) and proper nutrition (in the form of Isagenix and Horizon Foods) will do for your body!
Anyone who knows me knows I have a passion for good food. So it was really a huge priority for me that the food at my wedding be incredible. Harvey Slater of Feast Catering did just that! He created the MOST AMAZING menu! It was a gastronomical success!
He started with a totally tasty fig and goat cheese appetizer on a bed of crostinni bread and alternated with crab cakes made from fresh crab and a light and upscale version cheese and vegetable pizzas! So delish!
The main course was an elegant and amazing FEAST:
Herb + garlic crusted tenderloin of beef served with caramelized onion + mushroom red wine demi-glace
Pan roasted fresh baramundi preserved lemon, basil + artichoke pesto
Manchego macaroni gratin with smoked tomato summer bush beans with hazelnut vinaigrette
Tuscan vegetable salad with mesculin greens, grilled vegetables, cannellini beans, feta, oregano vinaigrette
He’s kindly shared the recipe, ok so it’s not so much a recipe, he says, as a method … for the goat cheese and fig crostinni appetizers! He says they are simple … we’ll see if he’s right!
Crostinni: slice baguette, brush with olive oil and bake at around 350 until it gets to the desired doneness
Goat cheese: is just plain goat cheese spread on the crostinni
Figs: cut figs in half or quarters and roast with a drizzle of Balsamic vinegar until tender and caramelized. Add figs to the goat cheese crostinni, then drizzle with a balsamic reduction
Balsamic reduction: Balsamic vinegar simmered until it becomes a syrup-BE CAREFUL not to cook too quickly as it may burn.
Summary: the Balsamic reduction probably takes the longest and requires the most patience of all the components. Time to reduce to syrup varies depending on your stove, altitude, and flame size.
If you are hosting a party and want your guests to have a FEAST give Harvey a call at 310-568-8600 or check out his company website at www.feastcatering.com.
On a completely separate note, Simple Fine Gourmet, my Horizon Foods Home Party division is taking off! We’ve just re-done our website. (Thank you to the folks at www.thecollectivela.com) Check out www.simplyfinegourmet.com to see what having a home party can do for you!
Here’s to your good health!
Beth
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