Sunday, September 25, 2011

Bear Mountain Wedding Tasting

If you've wandered over to the Wedding Planning tab, you already know that we're getting married at Bear Mountain State Park in December.

We narrowed down our choice after we learned the chefs are CIA grads and heard several good reviews from people that had eaten at functions there. I have not been a bridezilla about things, but I wanted to make sure our venue had outstanding food.

The paperwork we've had for months features pages of mouth watering selections. When our wedding coordinator said we could do a tasting I jumped at the chance to help narrow down our choices.

We chose 4 hors d'oeuvres to sample (from the left):
  • crispy pork belly with apricot marmalade on toasted corn bread
  • beef tenderloin medallion on crostini with goat cheese and oven dried tomato
  • mini buttermilk biscuit with honey mustard glazed ham and Swiss cheese
  • twice baked fingerling potato stuffed with bacon and boursin cheese
We also had two entrees to try:
  • cider-glazed pork loin over braised red cabbage with bacon jus
(Oops! We accidentally dug into this one before I snapped a pic, which messed up it's presentation!)

  • penne with vodka sauce and peas
Everything was so delicious. We had 2nds and 3rds of the entrees. It was so fun to sit and do a tasting- that's the first time I've done anything like that. I certainly feel very confident that any dish we choose will be ammmaazzzing! I can't wait for December to get here so I can stuff myself!


Jenn@slim-shoppin said...

That part of wedding planning is by far the best!!!

Those choices look awesome and December will be here before you know it!

Roz @ weightingfor50 said...

Hi Christina!! How fun. Your guests will have wonderful food! Have a great week.

Biz said...

That all looks delicious - especially the beef medallion with goat cheese. But then again you know I am a cheese whore!