- Deviled eggs
- Portable caprese (mozzarella, tomato, basil on a toothpick, with oil, salt & pepper)
- Bruschetta—some with tomato/basil, some with white bean
- Farmer’s market green salad
- Roasted asparagus--hopefully available at the farmer's market the morning of the wedding
- Mexican Rice with Cilantro Dressing
- Corn and Black Bean Salad
- (or, if I get nervous about the number of dishes and decide to consolidate beans and rice into one: Mexican Bean and Rice Salad)
- Rick Bayless's Enchiladas with Swiss Chard, Onion and Monterey Jack in a Tomatillo Salsa! (with one vegan tray with refried beans instead of cheese)
I can see the menu cards now...
[Insert noise of record scratching to a halt]...except this isn't really that kind of wedding.
So, the overall vibe is a sort of casual, farmer's market, Mexican theme. Yum?!
Although it's true that the enchiladas may be messy, we're hoping to get by with only using one plate for the sides and entree and relying on napkins for the hand-held appetizers and desserts.
Now, it's just a matter of finding all the necessary ingredients (where to get 60 tomatillos in April?! I'm placing my hopes on Mercado Marimar), figuring out what can be made ahead, how to divide up the tasks of cooking beans, chopping vegetables, making sauces, etc. among the friends I hope to recruit for an Anna Birthday /Wedding Food Prep Party on the Friday before the wedding. Madison folks: stay tuned for an invitation!
I'll be back with a food safety primer and some beginning thoughts on supplies on Monday.