Tasty Tuesday

Need breakfast, lunch, and dinner?

 

For today's Tasty Tuesday treat, we're serving up Savor Catering. A delicious catering and event center located in Newport, KY. They are available for morning, mid-day, and evening events. Whether it's for a wedding or corporate meeting, they will produce delectable treats that will leave your mouthwatering.

 

Here's a highlight to some of their menu options for every part of the day!

 

All American Breakfast

~ $14.50 per person ~

Fresh Seasonal Fruit Tray
Assorted Danish
Scrambled Eggs with Cheese and Fresh Herbs
Bacon or Sausage Links or House Made Goetta
Roasted Red Potatoes or Cheese Grits
Coffee and Decaf

Warm Luncheon Buffet

~ $9.95 to $14.95 per person (varies per entrée') ~ (Note: 12 Guest Minimum)

Salad - Choice of (1) Item
Romaine Salad with Fried Wontons, Bell Peppers, Cashews, and Mandarin Vinaigrette
Traditional Caesar Salad
Spinach Salad with Warm Bacon Vinaigrette


Main Course - Choice of (2) Items
Vegetarian Lasagna
Stuffed Eggplant
Baked Whitefish with Pan Sauce
Seared Chicken Breast with White Wine Cream Sauce
Chicken Piccata
Moroccan Chicken or Beef
Pork Loin with Cherry Demi Sauce
Seared Salmon with Lemon Butter and Dill


Side Dishes - Choice of (1) Item
Carrots with Herb Butter
Country Style Green Beans
Roasted Red Potatoes
Wild Rice with Sauteed Mushrooms
Cous Cous
Roasted Garlic Mashed Potatoes
Steamed Vegetables


Dessert - Choice of (1) Item
Fresh Baked Cookies
Fresh Brownies
Mini Cupcakes
Cream Puffs
Banana Pudding

Plated Dinner Menu

First Course - Choice of (1) Item
Classic Caesar Salad with Baguette Croutons
Wedge Salad with Bacon, Red Onion, Tomato and Bleu Cheese Dressing
Seasonal Greens Salad with Dried Cranberries, Radishes and Vinaigrette Dressing
Romaine Salad with Fried Wontons, Bell Peppers, Cashews and Mandarin Dressing
Roasted Beet and Goat Cheese Salad

Main Course
Stuffed Eggplant Roulade $18.50
Pasta with Chicken or Shrimp and Vegetables $24.95
Roasted Salmon Filet with Tarragon Cream Sauce $24.95
Pecan Crusted Baked Whitefish with White Wine Cream Sauce $24.95
Seared Chicken Breast with Mushroom Sauce $24.95
Stuffed Chicken Breast with Herb Cream or White Wine Sauce $25.95
Sliced Beef Tenderloin with Bordelaise Sauce $32.50
Roast Pork Tenderloin with Cherry Demi $26.95

Duo Plate
Fish and Chicken Plate $32.00
Beef Tenderloin and Chicken Plate $39.75
Beef Tenderloin and Fish Plate $42.25

Side Dishes - Choice of (2) Items
Medley of Fresh Seasonal Vegetables
Roasted Red Potatoes
Vegetable Stir Fry
Duchesse Potatoes
Roasted Asparagus
Traditional Whipped Potatoes
Carrots with Herb Butter
Wild Rice with Sauteed Mushrooms
Country Style Green Beans
Classic Potato Gratin
Roasted Brussels Sprouts with Bacon
Four Cheese Macaroni
Braised Red Cabbage with Apples
Polenta Cake with Mushroom
Cauliflower Gratin
Root Vegetable Gratin

 

 

Vodka Thyme Lemonade

Vodka Thyme Lemonade

Source: Martha Stewart

 

 

 

 

Ingredients:

2 cups of sugar

12 sprigs of fresh thyme

4 cups of freshly squeezed lemon juice( about 24 lemons)

2 cups of vodka

 

Directions:

Step 1. In a small saucepan, combine 2 cups of water with sugar and thyme; bring to a boil over high heat. Stir occassionally until sugar has dissolved. Remove from heat and let cool in room temperature.

 

Step 2. Pour mixture through a fine sieve into a large glass measuring cup and discard thyme. You should have 2 cups of syrup. Cover with plastic and chill.

 

Step 3. In a large serving pitcher, stir together lemon juice, vodka, and chilled syrup; garnish with thyme. Divide evenly among eight tumblers filled with ice and serve immediately.

 

Please Don't Stop the Music

Every girl has dreamed of those steps she'll take with her father before she becomes the biggest part of another man's life. The trickiest portion of this dance is song choice. While some would rather have an upbeat song like "My Wish" by Rascal Flatts, others prefer a subdued tune like "Daddy's Little Girl" by The Mills Brothers. Whichever you choose, make it memorable!

Here are a few of our favorites at The Center!

 

 

"The Way You Look Tonight" by Frank Sinatra

 

 

"Isn't She Lovely" by Stevie Wonder

 

 

 

"Butterfly Kisses" by Bob Carlisle

Tasty Tuesday

The BonBonerie is a remarkable cakery right here in Cincinnati. Being in business for 25 years, they have received top accolades for their tasty and artistic cakes. From the fillings to the syrups, everything they produce is made from scratch in their own kitchen.

 

They incorporate many different flavors to fit any brides palates. Whether you enjoy the spices of carrot cake, or the richness of Chocolate Rhapsody, you are sure to find the perfect combination at BonBonerie for your big day.

 

Is your wedding inspiration surrounded by Fall weather? Check out this Autumn Jazz cake for a creative idea to incorporate in your wedding!

 

The BonBonerie

 

For the spring bride, this cherry blossom cake would fit perfect into your celebration!

 

 

The BonBonerie

 

Are you planning a destination wedding? The Summer Seashells design would be perfect for the beach!

 

The BonBonerie

 

Step into Winter with their Russian Winter cake!

 

The BonBonerie

 

Must Have Monday

Are you a DIY bride without a creative centerpiece? If yes, it's time to drink up and recycle your bottles to incorporate a unique touch to your overall decor. Our "must have" today is the perfect project for a bride on a budget; wine bottle candles.

 

Source: Style Me Pretty

 

Supplies:

 

Clear wine bottles

Smaller clear bottles of a similar shape (this adds depth to your centerpiece)

Hot Glue

Taper Candles

Knife

Large Pot

Water

 

Directions:

 

Step 1: Remove all labels from wine bottles. Fill your pot with hot water (does not need to boil). Fill the wine bottles with water (this way, they won't float). Submerge the bottles into the pot. Soak the wine bottles for about an hour. Remove the labels. After all of the labels are peeled off, let the wine bottles completely dry.

 

The Center currently stocks Cupcake wine in Riesling and Petite Sirah. This label may come in handy for a couple using blue and yellow in their wedding colors.

Step 2: Break candles into different sizes while keeping some full length. Use your knife to cut down the wax on the bottom halves of the candles to reveal the wick.

Step 3: Press candles into the neck of the bottles. Some may require shaving the bottoms to fit. Use hot glue at the rim of the bottles to secure the candle.

Step 4: Light the candles and let them melt for the complete look.

 

Flavorful Friday

At the Center, we're curious about cuisines! What should the bride in white serve her hungry guests? We've come up with a list of Do's and Dont's to ensure there will be no messes, or left-overs at your reception.

Source: Dream Wedding Receptions

1. Say NO to Exotic cuisine: You may enjoy bizarre treats, but your guests may not be risky food consumers. When it comes to your cuisine, ordinary trumps extraordinary!

 

2. Say NO to fire! This isn't the 4th of July, therefore baked Alaska, apples flambe, and cherries jubilee should be cut off the list. These dishes may create excitment, but when you are dealing with more people, there is room for more accidents.

 

3. Say NO to raw food. Sorry sushi lovers, you'll have to wait for your California and Dynamite rolls. Sushi is best served when fresh, when you're serving 100+ people, freshness can be debatable.  

 

4. Say NO to Fast Food! McDonald's, Burger King, and Wendy's can wait for the honeymoon. Weddings are elegant and deserve more than a burger and fries. The cocktail buffett may be a good place to have sliders and wings.

 

5. Say NO to themed food! Leave green eggs and ham for Dr. Seuss's birthday! Even if your wedding is a colorful celebration, that does not mean the food needs to match every detail. If it is a cultural celebration, themed food works. However, if your wedding is Ancient Grecian themed, it's best to leave the hog's head at the door.

 

Source:yourbg

 

Pineapple and Mango Rum Cocktail

Pineapple and Mango Rum Cocktail

source: Martha Stewart

 

 

Ingredients:

 

2  small ripe mangoes, peeled and cubed (about 2 cups)

 1/2 mango cut into slices with skin, for garnish

4 ounces best quality golden rum

4 cups fresh pineapple juice (from a 4 1/2 pound pineapple)

Fresh tropical fruit, such as: dragonfruit or starfruit, for garnish

 

Directions:

 

Puree mangoes, rum, and 1/2 cup of water in blender

Pour 2 ounces of puree into each of six 12 ounce glasses

Fill glasses with ice and top off with pineapple juice

Garnish with tropical fruit