Black Tie Wedding....please help us plan the menu.?

Question

The theme is "Classic Chicago Steakhouse with a modern twist."

Everything is already decided, for the most part, but we need help with the following:

(1) Need a dipping sauce for Maryland CrabCakes;

(2) Need an idea for a Seared Sea Scallop passed appetizer that isn't bacon-wrapped;

(3) Need classic potato and vegetable side dish ideas to accompany a Dijon Crusted Filet Mignon;

(4) Need ideas for a Sea Bass Entree with Rice and Vegetable; and

(5) Need ideas for a classic Iceberg Wedge Salad(what to put on it).

Thank You. My fiance and I are going to submit these ideas to the caterer for our tasting.

Answer 1

Ok, here is what I would do.

1. Crab cakes are NOT chicago, so I would have a fabulous iceberg wedge salad with crab. "Crab Wedge Salad Deep Water Crab, Crisp Iceberg Wedge, Danish Bleu Cheese, Crisp Bacon, Tomato and Chopped Red Onion"

2. Scallop appetizer would have to be a tempura scallops- absolutely divine. But, if you insist upon a seared scallop appetizer go with a spicy-thai drizzle sauce. Wonderful! A more quintessential chicago recipe would have to be a "Scallop de jonghe"- a twist on the shrimp de jonghe. A scallop shui-mai dumpling is another fun idea!

3. For the potatoes go with the cottage fries they serve at Gene and Georgetti's. The veggie should be a mix of sauteed portabello mushrooms and spinach. Very light and delicious. They serve this at Morton's steakhouse.

4. Seabass should be simple with a lemon caper sauce. Serve with parmesan crusted broccoli or asparagus. Wild rice with nuts.

CONGRATS AND ENJOY*~

Answer 2

1.There is a restaraunt in Tulsa, Ok called the Wild Fork that has the MOST amazing sauce for their crabcakes. It is heavenly!!! You should find out what it is called and see if they can give you somewhat of a run down on what it is. They also put a few strips of basil. JUST DELICIOUS!!!

3.- Do a classic red potatos with rosemary and grilled veggies with asparagus, carrots etc.

5. I would give them a choice. People love either Thousand Island or Bleu Cheese over their wedge with bacon pieces and egg. Someone might be able to come up with somethig more creative perhaps.

Great idea. Good luck and congrats!

Answer 3

1. Ask the caterer for a remoulade. Perfect sauce.
2. The seared sea scallops should be Cajun
4. Basmati rice with garlic and maybe curry, and asparagus with hollandaise
5. Traditional is 1000 Island dressing, but a few diced cucumbers, halved cherry tomatoes, and some hard boiled eggs would zip it up a bit.

Answer 4

1. Dipping sauce for crabcakes: I quite enjoy a spicy remoulade sauce or a ginger lime dipping sauce with my crabcakes. The ginger lime sauce gives the crabcakes a great flavor.

2. Seared Sea Scallops: How about trying them on a skewer with bell peppers and onion or on toast/cracker with a mango salsa on it or scallops on a baby bella mushroom with foie gras butter (i've had that at a wedding, delicious) or scallops and smoked duck on a rosemary skewer (also at the wedding, great flavor).

3. How about yukon gold potato mash and asparagus in lemon butter sauce.

5. Iceberg Wedge Salad: crumbled blue cheese or gorgonzola, pancetta, tomato

Congratulations!

Answer 5

Remoulade Sauce for your Crabcakes

Classic roasted potatoes with rosemary - or I do them at home like this - tossed in olive oil, put in pan, sprinkled with a little spicy seasoning of your choice, and baked until crispy on outside and soft inside. Then you could do a vegetable medly with it.

Scallop - sauteed in butter and garlic on some type of cracker

Good luck! And ask your caterer - don't they have suggestions according to what your preferences are? If not, maybe you can find a better caterer? You have enough to worry about without going through all of this! I would tell my caterer what ingredients I want, and let them give YOU the ideas for approval - that's what you are paying them for, otherwise they stink!

Answer 6

1. Remoulade Sauce for the Crab Cakes.
2. Try drizzling them with olive oil, parsley, salt and pepper and baking them in the oven.
3. Take red potatoes and roasted them in the oven with olive oil, garlic and rosemary....delicious.
4. Not too sure on the rice, but rice pilaf with fresh veggies is alwasy nice. The veggie...steamed asparagus with hollandaisse.
5. For the salad...perhaps grape tomatoes, cucumbers, and offer a oil and vinegar dressing.

Answer 7

my personal ideas, hope they're simple enough to work..

1. Lemon or lime chiptole sauce for the crabcakes
2. SKip the scallops make it shrimp (more guest friendly)
3. Twice baked potatoes, and grilled asparagus brushed with lemon/olive oil

4. Flash poach the seabass in white wine and then encrust it with a light breading and bake.

5. Creamy Bleu Cheese and maybe pears?

Answer 8

(3) roasted redskin potatoes, twice baked potatoes, green beans almondine, sauted spinach.
(4) Lemon dill butter, wild rice and steamed veggies or asparagas.
(5) Bleu Cheese crumbles, crumbled bacon and chopped tomatoes with Bleu cheese dressing.
Good luck! : )