Entry Seven - The International Caterers Association

ICA 2014 CATIE Awards Signature Caterer for Best Wedding Morven Park Persian Wedding| September 14, 2013 Samira and Chad were married on September 14th, 2013 at Morven Park in front of 62 guests. Samira's Persian culture was highlighted with the ceremony décor as well as the food options for her guests. The couple’s wedding colors were green, ivory, and blush pink, which were found throughout the cocktail hour and reception. The ceremony took place around the reflecting pond with the reception in the carriage house courtyard. The couple was married at the reflecting pond in front of their closest friends and family. After Samira and Chad's traditional Persian ceremony, the guests headed up to the mansion for the cocktail hour where her guests enjoyed hors d'oeuvres and cocktails. Cocktail hour was followed by an outdoor, seated dinner at long estate tables decorated in blush pink, ivory, and greens under string lights over the courtyard. The overall look of the wedding was romantic and intimate. When the guests entered the Carriage house, they sat down to a seated mixed green salad with crumbled goat cheese, toasted almonds and fresh blueberries with a blueberry vinaigrette. The centerpieces were inspired by her wedding colors green, ivory, and blush pink. There were succulents at each place setting to incorporate the green and the bride’s love for succulents. Blush pink was used as the main color to create the soft and romantic feeling. Both Samira and Chad’s cultures (Persian + American) were seen throughout the wedding. We did not encounter many obstacles during the wedding. The only thing that we did have to worry about was that the ceremony was a 10-­‐minute walk across the property from the reception and cocktail hour. At the walk through we had foreseen this issue so we brought hand held radios for the event staff to communicate from one are to the other. The only other obstacle was that the ceremony began over 45 minutes late so we had to adjust our timing but it ended up going very smoothly. Vendors: Dress: Tara Keely designed by Lazaro Perez Florist: Holly Chapple (703-­‐777-­‐8227) Photographer: Rebekah J. Murray (hello@rebekahjmurray.com) Cake: Maggie Austin Persian pastry: Yas Bakery Wedding Reception | Buffet 2:00 PM Arrive 2:00 PM -­‐ 4:00 PM Event Set-­‐Up 4:00 -­‐ 4:30 PM Ceremony (Onsite) 4:30 -­‐ 5:30 PM Cocktail Hour 5:30 -­‐ 10:00 PM Dinner/Dancing/Dessert 10:00 PM -­‐ 11:00 PM Event Break-­‐Down Cocktail Hour Passed Hors D'Oeuvres Spinach Artichoke Bite Creamy Spinach and Artichoke in a Phyllo Cup Southern Fried Chicken And Waffle Cone Seasoned Fried Chicken Bite atop Mini Waffle Cone with a Maple Sweet Cream Butter Mini Jumbo Lump Crab Cakes with a Key Lime Aioli Vegetable Spring Rolls with Orange Ginger Dipping Sauce Seated Salad Mixed Green Salad with Crumbled Chevre Toasted Almonds and Fresh Blueberries with a Blueberry Vinaigrette served with Artisanal Breads and Rolls with Whipped Butter Ciabatta, Artisanal White, Wheat and Rye Rolls Buffet Dinner Mojito Chicken Breast with Watermelon and Tomatillo Salsa Starch Side Crème Fraiche Whipped Potatoes Vegetable Side Sautéed Broccolini with Garlic Roasted Baby Carrots with Pearl Onions Vegetarian Option Orecchiette Pasta with Fresh Lemon, Baby Artichokes and Asparagus served with Fresh Parmesan Cheese Recipes Mojito Chicken 16 Lbs Chicken Breast 1 Bunch Cilantro ¼ Cup Spanish Yellow Onion ¼ Cup Peeled Garlic, Chopped 2 Tblsp Salt 2 Tblsp Pepper ½ Cup Lime Juice ½ Cup Olive Oil Clean chicken and place in mixing bowl. In 1/2 gallon container place remaining ingredients and puree until smooth. Mix with chicken and let marinate for 4 hours. Grill on char grill to get good grill marks. Finish chicken in oven until 165' internal temp. Cool completely. Slice thinly and arrange in correct serving container. Crème Fraiche Whipped Mashed Potatoes (Yield:25 8oz Servings) 16 Lb Potatoes 2 Lb Butter 8 tsp Salt 4 tsp White Pepper 4 Cups Sour Cream Place potatoes in salt water and bring to boil. Cook until fork tender. Drain. Place in mixer with butter, sour cream, salt, and pepper. Whip until smooth.