Savory Art
Culinary & Consultation Service
Mr. & Mrs. Johnson Reception
• Total Crowd not exceeding 360
o Bridal party 16-20 person
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Side note: Bridal party needs a snack and beverage kit for photo shoot etc.
o Special guests and immediate family not more than 60 persons
o Guests approximately 260-280 persons
o 2 chef teams
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1 primarily focused on cocktail and buffet
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1 primarily focused on plated dinner service
• All tables
o Silver Chinese ‘take out’ boxes, personalized and consisting of:
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Mini jam
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Pepper Sauce
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Fudge
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Benne candy
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Recipe cards
• Friendship
• Romance
• Life
• Happy home
• Foyer
o Short tent outside to prevent overcrowding and possibility of rain
o Butler passing of cocktails
o Beverage stations
• Buffet style for general crowd
o Controlled buffet, primarily for meat station
o Segmented stations with food descriptions
o Alternative may be individual menus on table
o Each family side having their own setup
o Tables may have to be closer to middle walking path, normally reserved for bride
entrance to accomplish set up
• Plated, gourmet for VIP’s consisting of:
o Soup
o Salad
o Appetizer
o Sorbet
o Entrée
o Dessert
• Dinner Drinks
o Keror Peach Cider
o Keror Raspberry Cider
o Keror Apple Cider
o Lamothe Parrot, Special Reserve
o Cooks Champagne
o Pearly Bay
o Water (Fiji & Chelsea’s Choice)
• Cocktails
o Beginning at 4:30
o Controlled, serving select portions of food for guests
o Lasting approximately 1 hour, 90 minutes maximum
o Music either provided by steel pan drums
o Cocktail tables and few chairs for those who may be physically impaired or tired
o General area for conversing
o Menu cards for food description
• Cocktail Drinks
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Fruit Punch
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Ice Tea
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Ginger Lemonade
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Coke
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Sprite
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Water
• Prelude to entering main dining area
o Sample sorbets to be offered, refreshing the palate
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Peach, Passionfruit, Coconut, Orangina
• 4 Hostesses, along with 2 seating charts, mounted on tripods
o Assigning guests their tables with ‘synonyms’ for Love
Menu Overview
Cocktail Hour
Hor D’oeuvres
• Pork Satays w/ Guava BBQ Sauce (400 pcs max)
• Shrimp Satays w/ Mango BBQ Sauce (400 pcs max)
• Lamb Satays w/Cilantro-Yogurt (400 pcs max)
• Vegetable Spring Rolls w/Sweet Chili-Soy Sauce (400 pcs max)
o All 4 served in quartet triangle dish
o Upside down showing satay sticks
o Sauce drizzled from squeeze bottles
• Miniature Mac n Cheese w/ Tomato-Basil Ragout(400 pcs max)
• Mushroom Ragout in Puff Pastry w/ Fresh Grated Parmesan (400 pcs max)
• Conch Cakes w/Coconut-Parsley Marie Rose (400 pcs max)
o All 3 served in wave bowl
o Clustered
o Miniature forks
o Sauce or condiment drizzled on top
• Conch Salad Shots (250 portions max)
o Served in the slanted diamond cube cups
o Miniature spoons
Intermezzo
• Passion fruit
• Coconut
• Peach
• Orangina
o Using small scoop, place in the asian crescent soup spoons
o Best to chill the spoons and/or scoop in advance, placing
in freezer
o Serve to guests before they enter for dinner
Dinner
Soup & Bread Station
• Seafood Gumbo
• Butternut-Pumpkin Bisque
o Will need vegan alternative for special guest requests, so make some with
vegetable stock
o 4 circular chafing dishes
o 4 ladles
Served with
• Foccaccia
o Caramelized Onion
o Jalapeno, Tomato & Parmesan
• Johnny cake
o Individual biscuit pieces
• Coconut Bread
o Plait in braids, some left as loaves
• Caramelized Ginger-Raisin Bread
o 6-10 clips
Salad Station
• Asian Slaw
• Chopped Romaine and/or Spring Mix
• Cucumber, Tomato, Onion, Cilantro, Parmesan tossed in Italian Dressing
o Sides consisting of
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Carrots
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Beans
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Mandarin Oranges
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Spiced Nuts
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Tomatoes
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Cheese
• Parmesan
• Cheddar
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Dressings • Balsamic Vinaigrette
• Mustard Vinaigrette
• Ranch
o 6 large bowls for salads
o 14 small/medium ceramic bowls
o 18 small/medium spoons
o 2 slotted spoons
o 6 dressing containers
Entrée Station
Meat
• Coq Au Vin (deboned chicken thighs, diced/julienned green, yellow pepper garnish)
• Roast Beef (Chef carving possibly or pre-sliced)
o Gravy
o Horseradish cream
• Seared Swai (diced pineapple, green pepper garnish)
o Sweet n Sour Sauce
o 4 clips
o 2 offset spatulas
o 4 bowls
o 4 small/medium spoons
o 6 standard chafing dishes
Starch
• Coconut-Saffron Basmati Pilaf w/Toasted Coconut
• Herb Mash Potatoes in Potato shell
• Vegetable Rice
o 6 standard chafing dishes
o 6 large spoons
Vegetables
• Mixed Vegetables
o Julienne carrots, zucchini, squash
o Green Bean Almondine
o 4 chafing dishes 4 clips
Dessert
• Pina Colada Pudding
• Kahlua Cake
• Guava Duff
• Banana- Apple Crepes
• Chocolate Fountain
o Cut Fruits
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Strawberries
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Cantaloupe
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Honeydew
o Marshmallow
• Sauces
o Vanilla Bean
o Ginger
o Caramel
o Rum Sauce (Guava Duff)
• Ice Cream
o Coffee
o Honey Cinnamon
o Rum-Vanilla
o VitaMalt
o 8 small/medium ceramic bowls
o 4 circular chafing dishes
o 2 ceramic boat platters
o 2 medium ceramic platters
o Skewers
o 2 lexans
o 8 mini ice cream scoops
o 6 clips
o 8 spoons
VIP Menu
Soup
Creamy Shrimp & Vegetable Chowder
or
Tomato & Basil Soup
Plantain Chip Garnish
Salad
Sliced Cucumber, Daikon Radish Ribbon, Cherry Tomato, Spring Mix, Balsamic Vinaigrette,
Parmesan Wafer Garnish
Appetizer
Crab Cake with Curry Cauliflower Puree, Corn Ragout, Coconut Cream, Chili Oil
Black pepper Cracker Garnish
Sorbet
Champagne-White Wine Sorbet w/ Watermelon Jelly, Chiffonade Mint
Entrée
Roasted Lobster, Seared Tenderloin, Ratatouille, Baby Carrots, Whipped Potatoes
Beurre Blanc
Red Wine –Honey Glaze
Dessert
Molten Chocolate Cake, Vanilla Bean Ice Cream, Pineapple Wafer, Drunken Fruit Salad,
Ginger Cream
Pineapple Caramel
