Danielle and Torrey
The best atmosphere for a couple’s wedding reception calls for a venue that is welcoming, beautiful, versatile and comfortable, Danielle and Torrey found just that at the Thalatta Estate. We first met this lovely couple back in January of 2015. After numerous phone conversations, a tasting, e-mails, and sent proposals, they decided to go with We’re Having A Party, Inc. While some couples may dream of a lavish Wedding Reception, perhaps one with a flower wall or (…) Danielle and Torrey had just one request; no chaffing dishes were to be seen by the guests. They explained to us that after attending many weddings in the past, they preferred and liked the look of not having any chaffing dishes out. In lieu of chaffing dishes, we used white platters wherever possible, pre-heated the plates to maintain food temperature, served the plates on marble or granite heated slabs and replenished continuously throughout the night.
Menu
Guests were welcomed to the Estate with a non-alcoholic Purple Lemonade
Butlered Hors D’Oeuvres Served on floral-accented Platters
Caribbean Crab Cakes with Honey Mustard
White Fish Ceviche in Asian Spoons
Yucca Fritters served with Creole Remoulade
Goat Cheese Croquettas served with Guava Dipping Sauce
Creamy Pumpkin Soup Shots with a hint of Curry
Buffet Action Stations
Buffet Stations will be accented with Fresh Foliage,
Soft Lighting, Lanterns, Votives and Unique Accent Pieces
Martini Salad Bar:
Caesar Salad
Caesar Salad will be served in Martini Glasses
Displayed on Plexi Glass
West Indian Station
East Indian Roti with:
Curried Chicken and Curried Shrimp with Potato and Chick Peas
Served in pre-set Small Plates at the Buffet Station
Plates were pre-heated to maintain food temperature
Plates were served on Marble or Granite Heated Slabs
Caribbean Rice & Red Beans (made with coconut milk)
Served in Petit Black Crock Pots with Lids and “Reflections” Petit Forks
Cod Fish Cakes (Accra) served with Tamarind Dipping Sauce
Served in Small 6 inch Plates with Tamarind Sauce at the
Buffet Table in a Clear Square Glass Bowl
Mashed Potato Bar
Creamy Mashed Potatoes to include:
Baby Red Skin and Sweet Mashed Potatoes
Topped With a choice of:
Grated Cheddar
Chives
Picadillo
Sour Cream
Crumbled Bacon
Served in Martini Glasses on Plexi Glass
Tender Beef Short Ribs
Prepared in a Sweet and Savory Guinness Reduction served with Corn Bread.
Boneless Ribs with Sauce will be served in
Asian Spoons which will be pre-portioned and placed in Small Plates with the Corn Bread
Plates will be served on Marble or Granite Heated Slabs
Burger Bar
An Assortment of Sliders with a Selection of Toppings:
Kobe Beef
Pulled Pork
Topped with:
Bleu Cheese
Grated Cheddar
Caramelized Onions
Sliced Red Onions
Pickles
Bloody Mary Ketchup
Mustard
Barbecue Sauce
Presented at the Buffet in large sterno-heated White Platters.
Toppings were served at a table adjacent to the Burger Bar
–French Fries & Sweet Potato Fries
Served in paper cones from a cone stand
Butlered Desserts
Tart Lemon Squares
Bread Pudding Squares with Bourbon-Caramel Sauce
Dark & White Chocolate Strawberries
Coffee Station
Freshly brewed Coffee; Regular and Decaffeinated
A Selection of Teas
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