Monday, July 14, 2008

Emily & Gary's Wedding

The Challenge..... Catering your daughter's wedding and still enjoy it!
I got to pull out some of my vintage wedding cake toppers as well as vintage linens & cake pedestals for this display above the coffee station. We also displayed the bride & groom's grandparent's wedding photos.

Maggie Gillespie provided beautiful florals arranged in urns and vintage ironstone china. She also arranged an outdoor church like setting for the ceremony complete with vintage wooden church pews and stained glass suspended from a huge shade tree.
The Bride and my husband were carried to the ceremony site in a horse drawn carriage, making a dramatic entrance.

Pinning my Mother's corsage on.

Cakes by Sophie Lochte
The Groom's Cake featured a Woodland design of ferns, acorns, mushrooms and leaves, to indicate his love of the outdoors. Ladybugs were added for the Bride. The Wedding cake was a beautiful creation with Monogram and presented on a vintage look cake stand w/ prisims and decorated with pale Hydrangas. Antique Spooners held cake forks.

Guests were greeted with an Apple Martini Station positioned on the porch of Alegria with a view of Wolf Creek.

The Menu
Waiter Passed
Mango Gazpacho w/ Skewered Shrimp
Peppered Tuna Skewers w/ Wasabi Aioli
Bruschetta Station
Featuring Caponata, Fresh Tomatoes & Basil, Hummus,
Crostini, Flatbreads and Bread Sticks
Skewered Tortellini accompanied by Roasted Red Pepper Dip
Fresh Fruit & Cheese Display
Offered w/ Crackers
Harvest Corn Station
Featuring Chefs sauteeing Corn Cakes
Accompanied by Shrimp & Avocado Salsa, Cilantro Crema, Tomato Chutney,
Black Bean Salsa, Pulled Pork BBQ
Fetticini Corn Salad
Mini Corn Muffins offered w/ Honey Pecan Butter
Field Green Salad w/ Watermelon, Blackberries & Queso Fresca
Dressed in Blush Vinaigrette
Roasted Beef Tenderloin w/ Port & Cherry Demi Glace
Sage & Sweet Potato Gratin
Roasted Fall Vegetables
Coffee Station
Featuring Candied Orange Peel, Cinnamon Whipped Cream, Chocolate Coffee Beans,
Flavored Syrups, Mini Chocolate Chips
Mini Mocha Vanilla Frappe Shots
Served to Guests as they departed

Happy Couple!

Saturday, July 12, 2008

John Bayless Performance in the Pedernales River

Catering gives us an opportunity to experience unique events. One such experience was a private performance by John Bayless in the Pedernales River. A stage with a baby grand piano was placed in the canyon and the music echoing off the bluffs just surrounded us. "Shall We Gather at the River" was the opening piece and it was spectacular! I still get goose bumps just thinking about it!

Baskets were filled with flip flops for the guests to wear in the river, and folks just found a rock to sit on for the concert. A few couples were brave enough to dance in the water.

CarteWheels provided a tasty picnic before the concert. Sandwiches and salads were packed for each guest in baskets tied with a bandana which served as a napkin.

Texas Caviar w/ Tortilla Chips

Pork Loin Sandwich on Kaiser Rolls w/ Spring Lettuces
accompanied by Cranberry Aioli
Antipasto Pasta Salad
Asian Cole Slaw
Fresh Fruit w/ Raspberry Poppyseed Dressing
Lemon Bars
Fudge Brownies


Thursday, July 10, 2008

Intimate Wedding

Linda & Alan June 2008
CarteWheels was honored to cater a beautiful wedding for Linda and Alan. Guests were treated to butlered Hors d Oeuvres presented on antique china platters and capiz on woven bamboo.

~ Mini Duck Pancakes with Plum Sauce

~Tiny New Potatoes with Creme Fraiche, Bacon & Chives

~ Summer Figs Wrapped in Prosciutto drizzled with Aged Balsamic Vinegar

One long table was resplendent with gold edged glass chargers, polished silver flatware and sparkling crystal stemware. The table was draped in ethereal linen table cloths and surrounded by Fruitwood Chivari chairs with decoratively tied shear rosettes. Linens and table settings were provided by Marquee Rents.

Lush floral arrangements in white and green tones were a stark contrast to the Texas Hill Country back drop. Especially Yours designed centerpieces using white Hydraengas,the palest of pink and white Roses, Queen Ann's Lace and Bells of Ireland. Attention to detail was especially evident in the creation of a floral arrangement for the children's end of the table. The addition of whimsical butterflies, bees, birds and a nest of eggs helped to entertain the young people during dinner.

Personalized gifts from the Bride served as place cards for the guests.

Dinner Menu

Roasted Lamb Chops w/ Mint Chutney

Buttermilk Mashed Yukon Gold Potatoes

Haricot Verts w/ Pancetta & Shallots

Salad of Mixed Baby Greens, Yellow & Red Watermelon,

Blueberries and Queso Fresco, Dressed in a Blush Vinaigrette

Dinner Roll w/ Herb Butter


This simply elegant wedding cake was created by Sophie Lochte of Fredericksburg. The Groom's cake was baked by Bride & Groom paying homage to his roots in England. The traditional English cake was loaded with currants and brandy and topped with rolled fondant. Cakes were served on glass plates with a golden beaded edge.