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Category: Best Buffet - Allie Awards 2001
Event Description
Photos from this event
A buffet, in the eyes of a creative bride and her wedding coordinator can take on many forms, and it becomes the "best" when its many elements bring into being a fabulous fusion of venue, cuisine, fabric, décor and flowers to capture the spirit of the day in a very unique fashion. This was the goal of this delightful bride and her planner, to whom we are grateful for her recommendation in selecting us to cater this high-flying wedding reception on Saturday, April 29, 2000.
 The goal was threefold: highlight (but not mask or conceal!) her very unique venue - an airplane hangar at a large regional airport - while creating an inviting culinary environment for families and guests to enjoy the favorite cuisines of herself and the groom - while staying within a modest budget. We carefully interviewed the bride to finalize the four cuisines she wished to present: Italian, Asian, Tex-Mex and Southern. Fabulous choices… and right away I knew this would be fun!
After seeing the hangar, I felt confident that our Mini-Meals concept would be perfect, and the bride agreed! I wanted to take her notion of one typical main wedding buffet and instead, string it together on a series of round buffets separated by space for good traffic flow and efficient servicing by my staff. The concept simply soared…which gave me the opportunity to gather specific menu items on cleverly draped, delightfully accessorized round buffets with a culinary purpose in mind. The menu components are designed to be enjoyed in harmony with each other… instead of serving a crazy-quilt of flavors and concepts muddled on one grand buffet or serving them aimlessly scattered on separate tables. Each segment of this buffet serves its own entrée and accompaniments within that specific cuisine, so as guests step away from any particular buffet their plate is complete and ready to enjoy. A study of the overall menu shows balance and harmony as guests enjoy all four buffets presented.
What techniques could I use to orient each buffet to the rest while "warming up" the location a bit, since in fact, the bride wanted the real hangar walls, assorted pieces of equipment, cement flooring and two planes parked actually within her reception surroundings! This was a wedding - not a theme party - however she wanted a unique look! I used the same base cloth in creamy vanilla on each buffet, but the overlays selected were specific to the cuisine and they related to each other and the cocktail tablecloths secured by the planner. A profusion of live green plants and trees became another unifying visual element to also create a softened, lush backdrop in a rather stark environment - in lieu of cut flowers which would have been too "busy" and too costly. Our champagne votives and gold-framed tabletop menu easels on each buffet also united the look which capitalizing on the individuality of the cuisines... and helped guests and enjoy the foods chosen by the bride. These buffet components were a charming and engaging twist on a wedding reception buffet. A special wave from the bride as they boarded a private jet to honeymoon in Bermuda let me know we really had presented the BEST buffet in her eyes.
Italian
Roman Grapes and Vines print fabric with Romanesque-columned plaster containers, wrought iron accents and heights, rustic pizza peels and Italian ceramic food vessels. Menu: Tuscan Pasta Salad with lemon black pepper penne; Cocktail Pizzas with crumbled smoked duck sausage, goat cheese and caramelized onion; Torte di Riso with arborio rice baked with chicken stock, parmesan cheese and fresh herbs.
Asian
Raw Silk-look fabric with bronze-y brass containers and platters, small plots of live wheat grass and an actual Japanese pond filled with water and a gently gurgling fountain centered the table. Menu: Japanese Amazu Chicken on a bed of daikon radishes, cucumber ribbons and toasted sesame seeds; Miniature Baked Wonton Lotus Cups filled with a spicy Asian-style slaw; Asian Noodle Salad in a soy peanut vinaigrette.
Tex-Mex
Rustic Color-Slubbed fabric with clay and wire food vessels, hammered metal containers and a real chiminea fireplace lit with chunky column candles. Menu: Turkey Borracho ('drunken') Enchiladas rolled in tri-color flour tortillas with jalapeno cheese sauce and sour cream; Black Bean Tarts baked in chili shortbread crusts; Watermelon and Jicama Salad tossed with fresh raspberries in a tart raspberry vinaigrette; Miniature Jalapeno Corn Muffins.
Southern
A Peachy Salmon and Sage Plaid fabric with wicker and silver food vessels and a Savannah-style iron garden "gate" trailed with vines and glittering with votive candles. Menu: Beef Tenderloins marinated in Jack Daniels; Shrimp and Cheddar Grits; Marinated and Grilled Spring Vegetables.
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