Wedding: Family Style Tapas

Jamie Hollander featured family-style tapas for an evening of casual elegance at this April wedding for 180 guests at the Pearl S. Buck Estate in Perkasie, PA.

Cocktail Hour
Expertly-displayed cold hors d’oeuvres:
Grilled Vegetable Crudités: grilled and roasted seasonal vegetables with roasted garlic aioli and romesco sauce
Mezza Display: a mix of savory hummus, smoky Baba Ghanoush, and creamy Tzatziki paired with crudités, roasted peppers, stuffed grape leaves, feta cheese, cured and brined olives, whole wheat and white pita chips

Unique Passed Hors d’Oeuvres
Mini Pressed Cuban Duck Sliders: succulent duck, black forest ham, caramelized onions and spicy pepper jack cheese on a brioche bun
Thai Beef Salad: Thai-marinated flank steak grilled and diced with fresh pineapple. Served on an Asian spoon
Sea Scallop Ceviche: fresh sea scallops and wasabi-mango coulis served in a fluted shot glass with a cocktail fork
Cashew and Membrillo Empanada: diced membrillo and chopped cashews with Spanish blue cheese wrapped in dough and fried to perfection then finished with Millflowers honey
Shredded Braised Beef Short Ribs: served on a crispy flatbread with melted Mahon cheese and shitake mushrooms
Mini Stuffed Relleno Peppers: stuffed with herbed goat cheese and topped with chopped Marcona almonds
Spicy Black Bean and Chorizo Empanada: stuffed with Chihuahua cheese and finished with Queso Fresco, sour cream and chives

Family-Style Tapas Dinner, presented on handmade wooden lazy susans for ease of sharing

Salad Selections (one bowl of each type per table)
Baby Spinach with Roasted Bell Peppers, shaved parmesan cheese, giant marinated white beans, grilled asparagus, crispy red onions and red wine vinaigrette
Asian Salad with Baby Mustard Greens, arugula, fresh mandarin oranges, crumbled goat cheese, blistered sugar snap peas, crispy wontons and sesame hoisin dressing

Entrée Selections (Every table received a family-style platter of each entrée)
Cashew-Encrusted Chicken Breast served with a gourmet selection of Asian stir-fry vegetables and long soba noodles
Pan-Seared Red Snapper Escabeche presented over mashed sweet potatoes and finished with a clam chorizo sauce
Roasted Succulent Pig: slow-roasted pig garnished with corn salsa and Jamie’s special BBQ sauce. Served over a jalapeño-cheddar grits cake and baby roasted vegetables
Grilled Beef Tenderloin: grass-fed filet served over wild mushroom risotto and topped with caramelized onions and rustic demi-glace
Artisan Dinner Rolls and Creamy Butter

Dessert Selections: butlered desserts presented in individual servings
Milk & Cookies: shot glasses of flavored milk topped with chocolate chip cookies, oatmeal cookies and peanut butter cookies
Mini Ice Cream Cones: locally-prepared blood orange sorbet and chocolate-chipotle gelato served in mini cones
Mini Flans: crème caramel flan served in small ramekins with a demitasse spoon
Tres Leches: traditional Mexican wedding cake consisting of yellow cake soaked in three milks and lightly spiked with rum. Served tableside.

Desserts are served with a gourmet coffee and tea station featuring flavored syrups for customized beverages.