In a fleeting moment of insanity, I considered doing my stepson’s rehearsal dinner with 65 guests on my own — why not? I had a huge house, a gourmet ktichen and a whole week to prepare. Sue told me it would be a great idea to have the rehearsal dinner at the house we rented. Sue also said to me: “You’re not going to do all that cooking yourself, are you?” That’s when I realized, stop, wait a minute, am I nuts? I’d much rather have a happy memory of enjoying the party than cooking and preparing. So I limited myself to decorating the tables and hired Blackbelly Catering to do everything else. It was the right call although I was still on pins and needles about the celebration. Jeff (the groom) and Kristin (the bride) vacationed in Provence with me, Sue and our husbands last summer. I was inspired to use lavendar in the centerpieces because it reminds me of that trip. And, Sue was right, the house created a relaxed atmosphere for everyone, including the children who were running around and having a great time on the golf course.
The best seat in the house reserved for the Bride’s father and his special guests.
Always greet guests with a splash of champagne.
High tops for a relaxed meal.
Passed Hors d’ouevres
Grape, pistachio, goat cheese “truffles”
Chilled Colorado corn soup, avocado salsa
Fennel cured salmon, cucumber, dill crème fraiche
Blackbelly sausages, Pickled mustard seed
Beet tartar, belgian endive
Domaine Carneros Brut 2010
Chateau Moncontour Crémant Brut Rosé 2013
WPA Pinot Noir Sta. Rita Hills 2012
Zuccardi Serie A Malbec 2012
Michel Gassier Cercius Blanc 2011
Chateau Valcombe Rosé Cotes de Ventoux 2013
Prepping the “truffles”.
The finished product, savory, sweet, delicious.
From simple cucumbers …
… to a true delicacy for salmon lovers.
Beet tartare …
… a clever and delicious bite.
Not a single picture of the Blackbelly sausage or the chilled corn soup! I was too busy making sure I got to taste every single thing and forgot to take the pictures. The saltiness of the sausage was perfectly offset by the slightly sweet and sour pickled mustard seed. Sue is still raving about the Blackbelly sausage and is amazed that they raise their own pigs to make it. Unexpectedly, the chilled corn soup had a hint of bacon (I think) which also balanced the sweetness of the corn. Everyone was enjoying the cocktail hour so much we wanted to extend it for 1/2 hour — of course — Blackbelly was more than happy to grant us our wish.
The Main Event (other than the Wedding of Course!!!)
Blackbelly farm leg of lamb, herb chimichurri
Blackbelly farm pork tenderloin, fresh Colorado peaches
Local greens salad, plums, queso de mano and lemon vinaigrette
Melon salad, haystack goat feta, pepitas, mint, basil
Soft polenta, local chevre, summer ratatouille and fresh basil
Rosemary roasted new potatoes
Assorted rustic breads
Just looking at these photos makes us hungry! The chimichurri for the lamb had a very delicate flavor — which enhanced the flavor of the meat. We don’t know what they put in there but boy was it good. I loved the inclusion of mint and basil in the melon salad. Sue is a big mint fan, me not so much, but it certainly worked with this dish! Honestly, we cannot figure out how that polenta stayed creamy until the bitter end. Sue says it’s the creamiest most delicious polenta she’s ever had.
Vanilla pound cake, plums, black pepper whipped cream
Chocolate chip-bacon cookies
Chocolate Stout Cake Bites, Salted Caramel
I have a true weakness for mixing salty and sweet so these desserts were right up my alley. I ate one of each. There was something different about the chocolate chip cookies and Sue figured out that they had bacon in them. Bacon makes everything better!
Hats off to…
I can’t say enough positive things about Blackbelly catering! Their food was out of this world. Even more so, they are a group of people who really care about delivering the best experience imaginable.
Good night friends and family, old and new … magical night, great memories for a special bride and groom.