Yesterday, we showed you guys some of the highlights of a recent wedding Chef’s catered at Noah Liff Opera Center with a very glamourous vibe (check it out here). So, today I’ve got the rest of the pictures here for you, from centerpieces to entrees. Hope you find some inspiration and ideas to visualize your own reception.
The Head Table
THE GUESTS’ TABLE SETTINGS
The Main Dish
Served buffet style, they had a mashed potato bar (both sweet potatoes and garlic mashed potatoes) with a smorgasbord of toppings. For the entree, they served beef braised short ribs and had pork tenderloin carving station. The mouth watering Apple Jack Salad was served in martini glasses and wild rice orzo also served as another side. Delish.
Apple Jack Salad with Balsamic vinaigrette, roasted pecans, blue cheese, and a green apple slice
Homemade bread served at every table
Bread rolls for the pork tenderloin and wild rice orzo in the background.
Mashed potato bar toppings
Wedding cakes are something we rarely do, but for this occasion, the glorious Sonya pulled together a petite wedding cake made with our infamous Strawberry cake and cream cheese icing. In addition to the smaller wedding cake, she also had a chocolate fondue, pecan tassies, german chocolate, hummingbird, and strawberry cupcakes, cheesecake lollipops, and cookies and milk shooters. Yum!
They also had an old school espresso machine to compliment the dessert
Cookies and Milk Shooters
German Chocolate Cupcakes
A few weekends ago, I had the pleasure to go check out one of the receptions we were catering at the Noah Liff Opera Center in Nashville. It was a very beautiful wedding, filled with many elaborate details for the event’s execution. For this reason, upon arrival, I was thrown a mop and given a job to do. So, mop in one hand, camera in the other, I sopped up the water vases’ dripping remnants as the rest of the staff hurried to set them on the tables, as well as getting all of the food out and cleaning up the room. As I glanced over to see the event planner frantically crawling on top of the grandly large head table in the center of the room to light dozens of tea lights, I knew we were behind schedule. But what’s a catering without a little drama? Though we may sometimes act like the chaos can be the end of the world, I really think it’s what we thrive on, and maybe even perform our best during it.
And as always, it came together beautifully, and the bride was thrilled with everything, which makes it all worth it!
While the reception was only for 200 people, they treated their guests to quite the spread, as seen below.
Before the guests entered the main dining area, they experienced a cocktail hour with hors d’eouvres and live music in the adjoining room.
One of the many plush seating areas situated throughout the room for the guests to lounge on
More seating areas
The guests picked up their place card off this hanging spiraled wire.
Roses and mirrors galore!
Center table for appetizers
Tomato, Mozzarelle, and Basil skewers
Chicken Tender Cones encrusted with cheese breadcrumbs and with cheese straws in the bottom
Mini Jam Filled Cornbread Muffins
Passed coconut shrimp
Passed Fried Green Tomatoes
About a 1 1/2 months ago, Chef’s Market catered a wedding reception for Angela Proffitt on the 22nd floor of the Pinnacle Building in downtown Nashville, a venue known for its stunning bird’s eye view of the city which is made possible by the windows that makeup the entire outer wall. The reception began just before sunset, so everyone had an incredible view of the sun setting over Nashville. The following pictures are primarily of the food, but I hope to add more of the decor, dining room, and wedding & groom’s cake soon! (update: Part 2 can be found here.)
End of the buffet with a beautiful flower arrangement
Chef's signature suspended buffet held the dessert bar. Seen here are the miniature pies guests could take home as favors.
Three of the hors d'eourves featured for the night. Mini Jalapeno Cornbread, Ham Biscuits, and a specialty Greek savory pastry
A consistent favorite- sliced honey baked ham with a honey dijon mustard served on a classic southern biscuit
- Chef’s classic Hot Chicken Salad served in a miniature cone.
Walking Club Med Salad served on the buffet. Made with baby greens, strawberries, goat cheese, pine nuts, and sesame seed dressing, served with a toast point.
Beautiful Braided Salmon by Chef Derek
Chef’s Chocolate and Strawberry Truffles displayed on the suspended buffet. (A personal favorite!)