There are lots of ways to host an elegant and memorable engagement party. Jacquie’s Gourmet Catering planners can help you with everything from place settings and décor to menu additions and desserts.
That said, there’s nothing better than showcasing a great example, which is why we are sharing the evening menu and gorgeous palette of this recent evening engagement party for 100, hosted in the home of the parents of the bride-to-be.
Ten musicians serenaded the guests and set a romantic tone for the evening as friends and family arrived about 6:30 and were greeted by the hosts.
An elegant engraved initialed ice sculpture paid tribute to the bride and groom, and also served as a chilled base for Jumbo Shrimp appetizers, offered with Jacquie’s special Horseradish Cocktail sauce.
Guests were also treated to a premium-brand open bar and encouraged to select from mini Veuvre Cliquot and mini Rose Champagnes, to toast the happy couple.
Guests mingled outside under a tent and connected over exceptionally prepared Hors d’oeuvres (that included two of Jacquie Bols’ favorites):
- Torchon of Foie Gras with Caramlized Figs, served on Toasted Brioche Caviar Cones with Creme Fraiche, or
- Polenta with Wild Mushrooms, Truffle Oil and Microgreens
Dinner began at 7:30, with three linen-draped contemporary stations set up to accommodate a variety of tastes.
The Poke Station consisted of fresh Salmon, Tuna, and Shrimp. Guests added their favorite ‘bowl’ ingredients, including Rice, Seaweed, Edaname, Scallions, Shredded Carrots, Sesame Seeds, Jalepeno Soy Sauce, Siracho Aioli, Ginger, Wasabi, and Ponzu
The Cacio Pepe Station (a beloved dish originating from Rome), was served by our chef. There, guests were served chef-made Italian Pasta with fresh-grated Pepper and Parmesan Cheese cut from a rather impressive 4 pound wheel of Imported Parmesan.
Jacquie’s Gourmet Catering Burrata Station was frequently re-visited by our guests, who chose Fresh Burrata Balls served in a glass sphere bowl, adding Roasted Beets, Marinated Olives, Tomatoes with Basil, and Roasted Grapes to their liking. Fig and Pinenut Salsa, Procuitto Chips, or Amelia’s fresh-made baguettes completed the ensemble.
A Small Plate Station included artfully arranged plates of King Ora Salmon with Mango and Papaya Salsa and multi-colored Fingerling Potatoes; or Beef Tenderloin with Salsa Verde and Whipped Yukon Gold Potatoes. Locally sourced Spring Pea Risotto paired well with either small plate entrée.
Of course, a selection of Mini Desserts completed the evening on a sweet note. It was a very inviting and fashionable dinner, and lovely evening, striking just the right note for guests and the happy couple. Well done!
