The Cox Wedding in Telluride was our first big catering event since moving to Colorado. We cooked for 100 guests and the light rain made for some incredible views and pictures! The bride asked us to finish the night with a post dessert charcuterie and olive bar and a cheese quiche, which was a unique and fun way to make sure everyone left full and happy after all that dancing.
Appetizers
- Tuscany Marinara Meatballs with Parmesan cheese
- Mini BLT Canapés
- Watermelon Caprese Skewers
watermelon, tomato, fresh mozzarella drizzled with a basil balsamic glaze - Fresh basil & Parmesan focaccia served with a roasted red bell pepper aioli, cucumber and bacon
Entrees
- Mixed greens garden salad with a light balsamic vinaigrette
- Garlic, basil, red pepper, fresh tomato, and basil with shrimp tossed in angel hair pasta
- Beef and ricotta lasagna
- Chicken and mushrooms served in a red wine and truffle cream sauce with penne pasta