I just came from the most wonderful appointment. Well actually, I am still here. I am in the lobby of the beautiful Portofino Bay Hotel here in Orlando. You can see a photo of it on our website: I just left a menu tasting and I am waiting for a wedding rehearsal.
So, I have a beautiful wedding scheduled for May here at the Portofino. Today we made our final menu selections. The chef prepared petite selections of various soups, salads and entrees for us to try. For the soup course we chose between Cream of Acorn Squash Soup (so yummy) and Wild Mushroom Cappuccino Soup with a truffle foam (we chose this one).
Our salad selection was among Baby Greens with Grilled Fruit with walnut crusted goat cheese, grilled apples and pears with a balsamic vinaigrette; Warm Four Cheese Tart with carmelized onion, mixed herbs and mushrooms on a bed of greens with chilled asparagus; or a Golden Beet Salad with chevre and a crispy basil leaf. The were all great, but we settled on the Four cheese tart.
Finally, my client is doing a dual entree, fish and beef. We had to choose among Sliced Tenderloin of beef stuffed with Porcini Mushrooms, Fillet Mignon, Striped Bass, Black Grouper or Trout. We chose the stuffed tenderloin and the grouper. It was all so good. You can see the final plate in the photo below.
We didn’t get to try dessert because in addition to wedding cake, they are having a sundae bar (the groom’s one and only request). I can’t wait to see how it all turns out. I will have photos for you at the end of May.
Menu planning and food tasting is a very important part of the wedding planning process. You can tweak the food presentation with the chef and make sure you like the way all the flavors were combined.
Besides, it’s lots of fun!
Happy planning!
