I’ve officially started prepare for my brother Tyler’s grooms dinner! Made the invite, booked the hotel, and got my recipes together in one place. The wedding is in 52 days.
I’m very honored that my dad hired me to be the event planner and caterer. Coincidentally as I’m typing this blog entry I got a call for catering another wedding rehearsal dinner. I love wedding season!
The menu I will be serving and one of the recipes is below for you to enjoy.
* Antipasti Kabobs
* Shrimp and Cucumber Rounds
* Mixed Green Salad with a Creamy Pesto Dressing
* Zasugo served over Garlic Mashed Potatoes
* Marinated Vegetables (Recipe Below)
* Creamy Chive Sweet Corn
* Garlic Bread
* Assorted Beverages
* Strawberry Shortcake Bride Cupcake Cake
* Dark Chocolate Truffle Groom Cupcake Cake
1/2 small bottle Italian dressing
Salt & pepper to taste
3 cups cauliflower and broccoli florets
2 cups cherry tomatoes
1 cup bottled cherry peppers, halved
3 medium zucchini, cut into bite-size pieces
3 carrots, peeled and cut into bite-size pieces
1 small red onion, thinly sliced
Prep Day: Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally.
Serve Day: Uncover and stir. Serve with a slotted spoon.