Everything old is new again….with a twist!
Mingle the bold colors and 1980’s vibe of the past with a eco-sensibilities and the concern for sustainability so prevalent with today’s couples and you’re on trend for this season and next. Maybe GREEN is the new and predominant color?
Here at Laura Cabot Catering, we enjoy allowing the season’s bounty to drive a menu. What ingredients are “of the moment”? What feels appropriate to the time, occasion and place? Are their elements of shared experiences or travel the wedding couple would like to employ? How can we infuse a menu with terroir, or a real feel of the land and or sea?
Certainly wine is known for terroir, but how about oysters, for instance. The waters which sustain them also give them unique mineralogy and flavor and here in Maine we are blessed with so many expert growers and sea farmers. I feel the same way about seaweed and use it judiciously in my cooking and presentation.
Along the same line, the carrots grown in my gardens taste much different that those from a different farm. Supporting our boutique farms is a passion of mine personally and I love to incorporate this into my wedding menus.
Speaking of trends, I have noticed discussions on the re-emergence of bows in wedding couture, but unless we’re discussing farfalle pasta I am not including them in the menu conversation. I do see a renewed uptick of interest in grazing tables. Super sized and elaborate charcuterie boards with antipasti elements are a specialty here at Laura Cabot Catering. Also, small plates are seeing a comeback and are such a fun way to taste many things as well as mingle without getting overly full.
For my ideas on a larger scale crowd pleasing menu that checks all the boxes, I’ll use an example of a wildly popular menu we presented at a Fall island wedding event this past season. It features a raw bar with Islesboro oysters and Gulf shrimp representing the two domiciles of this particular family I was serving . We also had charcuterie as a stationed appetizer.
Passed items were varied to include some seasonal aspects (butternut, late season spinach) as well as dietary concerns such as Veganism and an allergy to tree nuts.
We offered a plated salad course, which served to upscale “the feel” of more service with an eye to budget and coupled that with rustic breads and butter, always a good way to “break the ice” with dining table companions.
The buffet, which was a two sided affair to move the crowd gracefully, offered three entrees, a bespoke heritage herbed pork loin roast with Demi glace and morels, an “airline” chicken preparation, topped with Caponata (optional) and a vegetarian, gluten free and vegan Ratatouille (Parmesan on the side). Sides were a mixed rice pilaf, local parsley potato and a medley of seasonal farm vegetables. I find that creative and hearty side dishes are one way to satisfy many different diets and tastes and preferences. We’ve also deliberately moved to the use of very good oils for cooking and finishing our foods as another way to please our very discriminating clientele.
Although this next season marks our fortieth at Laura Cabot Catering, every season brings it’s lessons, trends, challenges and triumphs. And we love every bit of it and all the wonderful families we have yet to serve.
~Chef Laura Cabot