Roelene Louw – 2009 Dec 5th - 180 Guests
Location: Restaurant 29 Church Street, Tulbagh
This was extremely fun for us to put together and participate in. The reception was spread from the restaurant through the street and into an open field. The bride had some very unique ideas and the venue was set up in a fun fare theme. Interestingly there were only tables and chairs for about half the guests. These were set up at the restaurant, but in the field there were picnic benches and lounges for the younger crowd, and this worked very well. We didn’t get to chat to the bride that night but her mom and dad gave us endless praise for our seamless efforts and our spectacular culinary spreads.
- Gourmet toasties – brie, bacon, cherry tomato and cranberry jelly on ciabata
- Grilled Chilli and mango chicken skewers
- Mini pizza with mozzarella tomato and basil pesto
- Slow roasted lamb wrapped in a thyme infused pancake
Canapes
- Onion Marmalade tarts topped with goats cheese and rocket
- Polenta rounds with roasted aubergine (babaganouj) and red pepper pesto
- Courgette fritters with smoked salmon and creme fraiche
Mains – Buffet
- Ginger and coriander griddled sirloin
- Roasted pepper, olive and feta stuffed chicken
- Moroccan style cous cous with sundried tomato, fresh herbs, grilled asparagus, artichokes all lavished in a citrus dressing.
- Cream and parmesan potato gratin
- Roasted butternut, pine nut, creamy blue cheese and rocket salad
- Chickpea salad marinated in cumin, red onion, fresh coriander and olive oil
Dessert Box
- The most decadent chocolate brownie with nuts
- Red velvet cupcake with bright icing
- Skewered strawberries dipped in chocolate