REAL WEDDING // anusha AND andrew

6.10.2017

Backyard, Hindu, Two-day

 
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It all started when...

The mother of the bride, Bernadette shared with me Anusha and Andrew’s vision of a backyard wedding at their home in Powell, OH complete with a sail cloth tent, café lighting, Indian inspired hors d’oeuvres using local ingredients, bright colorful florals, wood top tables and more! It was clear after our first meeting this wedding was going to be unique, challenging and oh so charming. Chef Kevin and I brainstormed together to create a menu including local vegetables with a minted pea puree, stuffed peppadew pepper with baba ganoush (YUM!), garam masala crusted tuna on a fresh cucumber coin, and chai spiced cake pops topped with toasted pistachios to name a few!

Tracie Zody with Bliss Wedding & Event Design did an incredible job coordinating vendors and making Anusha and Andrew’s vision come to life. The reception turned out perfectly and I truly felt I’d left Columbus for the day and stumbled upon a storybook place I got to call my “office”. I can’t thank Bernadette and her family enough for allowing myself and the Two Caterers Team to embark on this journey of planning with them. You gave us the opportunity to be creative on not only menu items, but on presentation and food displays which is truly a joy for our team. I hope every guest left with a smile on their face and a full, happy belly!

Thank you for letting us be a part of your special day, congratulations Anusha and Andrew!

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Menu

COCKTAIL HOUR:

PASSED HORS D’OEUVRES
SAAG PANEER CUP | spinach sautéed with firm paneer cheese thickened with coconut milk served in a phyllo cup
MOROCCON CHICKEN CAKE | African spiced ground chicken with fig & orange feta relish & sriracha
GROUND LAMB CROQUETTE | ground lamb spiced with cumin mixed with diced potato and fresh peas fried until crisp topped with mint chutney
FULL SERVICE HORS D' OEUVRE
STUFFED PEPPADEW PEPPER | stuffed with baba ganoush
SUCCOTASH SALAD CUP | Ohio sweet corn & soybean salad, cilantro, honey & lime dressing in mini tortilla cup
GARAM MASALA CRUSTED TUNA COIN | on cucumber round with fresh squeezed lime and micro cilantro
VEGETABLE SOMOSA | mint chutney
LOCAL VEGETABLE TRAY | local seasonal vegetables sliced and served with minted pea puree.
TRADITIONAL HUMMUS | toasted pita wedges.

DINNER SERVICE:

NAAN STATION: Chef active station.
Made to order naan flatbread heated on an evo grill. Guests select from Malaysian Roti topped with chicken shawarma with Indian cilantro green chutney, pickled daikon and lime or the Vegetarian Roti topped with cauliflower and chickpeas in a tikka masala sauce
CUCUMBER SALAD | Seeded, sliced cucumbers tossed in a fresh lemon, cumin, and mint yogurt dressing served in a mini pail garnished with lemon wheel
VERTICAL DISPLAY  Two Caterers custom made frames featuring three different sizes and displays
GRILLED LEMONGRASS CHICKEN SKEWER | Thai chili basil glaze
ZUCCHINI CHIPS | salt & pepper and masala chips served in mini window bags hung from a wire
CELEBRATION SUNDAE | layered celebration rice and shredded lamb topped with green chutney served in mini mason jars served on shelves
VEGETARIAN CELEBRATION SUNDAE | layered celebration rice and shredded jack fruit topped with green chutney served in mini mason jars served on shelves

DESSERT

PASSED 
COCONUT MILK PANNA COTTA | served in an atoll glass topped with mixed berry compote and edible flower
SPICED PANNA COTTA | cardamom panna cotta served in an atoll glass topped with candied ginger and edible flower
MANGO LASSI SHOOTER | served in a shot glass
CHAI SPICED CAKE POP | dipped in dark chocolate topped with toasted pistachios
CHOCOLATE COCONUT CAKE POP | dipped in white chocolate topped with toasted coconut

 

Photos by Sarah Babcock Studio

 

 Below are their amazing team of vendors who created their very special day!

 

Coordination: Tracie Zody with Bliss Wedding & Event Design 
Photography: Sarah Babcock Studio
Floral: Petals & Leaves
Tent: AAble Rents  
Linens: Event Source 

 
 

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