(because it is California and we can, and because our house it too small) and I'm hell-bent on doing the food myself.
I've already been forbidden from being in the kitchen during the party, (some of you may remember when I catered my own wedding eight years ago--Jacques and I broke up about 5 times during the preparations), so I have to come up with things that can be finished off and served by "staff."
Instead of an actual dinner I'm thinking of lots of small plates and appetizers--that way the timing is not so critical. Here is our working menu, but I am open to suggestions:
Randi's Roasted Olives with Lavender
Egg Rolls (a friend's specialty)
Radish Sandwiches (a finger food version of Patricia Wells' radish salad--rye bread spread with butter mixed with minced radish and radish leaves, topped with sliced radish and lettuce chiffonade, lemon-cream dressing and chives. I've got to work on this one.)
Mussels on the half shell with wine, cream and breadcrumbs (baked in the pizza oven)
Spicy Sesame Shrimp (maybe with sticky rice--not sure)
"Peekaboo" Puff Pastry Tart with blue cheese cream filling
Smoked Salmon and Sorrel Tart
Julia's Duck Salad with bitter greens and sweet-and-sour dressing
Classic Caesar Salad
Fried Polenta Cakes topped with Wild Mushroom Ragout (a variation on the recipe posted above.)
Country Pate with homemade Baguette
Fresh Fruit Platter
Queen of Sheba Cake with Vanilla-Rum Custard Sauce
Caramelized Orange Tart with Blackberry Sauce
Double Lemon Cookies (another friend's specialty).
I already know this is a bit crazy, but the only things that can't be cooked ahead of time are the shrimp and the fried polenta. If I need talking down, please don't be shy.
I've already been forbidden from being in the kitchen during the party, (some of you may remember when I catered my own wedding eight years ago--Jacques and I broke up about 5 times during the preparations), so I have to come up with things that can be finished off and served by "staff."
Instead of an actual dinner I'm thinking of lots of small plates and appetizers--that way the timing is not so critical. Here is our working menu, but I am open to suggestions:
Randi's Roasted Olives with Lavender
Egg Rolls (a friend's specialty)
Radish Sandwiches (a finger food version of Patricia Wells' radish salad--rye bread spread with butter mixed with minced radish and radish leaves, topped with sliced radish and lettuce chiffonade, lemon-cream dressing and chives. I've got to work on this one.)
Mussels on the half shell with wine, cream and breadcrumbs (baked in the pizza oven)
Spicy Sesame Shrimp (maybe with sticky rice--not sure)
"Peekaboo" Puff Pastry Tart with blue cheese cream filling
Smoked Salmon and Sorrel Tart
Julia's Duck Salad with bitter greens and sweet-and-sour dressing
Classic Caesar Salad
Fried Polenta Cakes topped with Wild Mushroom Ragout (a variation on the recipe posted above.)
Country Pate with homemade Baguette
Fresh Fruit Platter
Queen of Sheba Cake with Vanilla-Rum Custard Sauce
Caramelized Orange Tart with Blackberry Sauce
Double Lemon Cookies (another friend's specialty).
I already know this is a bit crazy, but the only things that can't be cooked ahead of time are the shrimp and the fried polenta. If I need talking down, please don't be shy.
