Should be a great wedding, I love Shrimp!
From: XXXXX@hotmail.com
To: XXXXX@gmail.com
Subject: RE: XXXXX-XXXXX Wedding Dinner
Date: Sat, 12 Jul 2008 09:46:38 -0400
Hi Jonathan, The choice for the Main Course is great. The Hors d'ourves could be endless, I am a big fan of Shrimp Cocktail at a reception it adds an air of elegance especially when the Shrimp is prepared properly, I would almost like to speak about other options over the phone so you could hear my point of view (which in a nut shell is keep it very simple) and maybe think about putting something out later in the evening.
Just let me know about the BBQ & I would be happy to supply you w/ anything you could possibly want. Kids are no problem-Hot dogs & chips, Vegetarians can have the Pasta Or I can make individual Veggie Stuffed Portabello Caps.
Just let me know your thoughts.
My #s are 315-265-#### wk or 315 212 #### cell.
Have a great day!
Angelo
PS I could not send to the wedding address you gave me.
Date: Tue, 8 Jul 2008 17:09:44 -0400
From: XXXXX@gmail.com
To: XXXXX@hotmail.com; XXXXX@gmail.com
Subject: Re: XXXXX-XXXXX Wedding Dinner
Sorry for the delay in getting back to you.
We are having an outdoor garden style wedding. We are trying to do something that is simple, fun, relaxed, and as green as reasonable, yet keep it slightly dressed up to avoid shorts and t-shirts. We are hoping to have a simple yet delicious end of summer meal before the dancing and drinking get into full swing. Our website is home.comcast.net/~ XXXXX/wedding/
In terms of schedule our day looks something like this:
~1:00pm Justice of the Peace Ceremony (we are expecting a smaller number for this)
1:30 - 2:00pm Pictures and light Hors d'ourves
2:00-3:00 Remaining guests filter in/Hors d'ourves
3:30pm Dinner followed by dessert
There will be some younger children there, but not too many, around 10. We will have final counts by about August 1. There will also be several vegetarians. As of right now we think our numbers are going to be around 100-120.
The Friday night 'rehearsal dinner' is going to be a standard BBQ for the folks traveling a long way from out of town. I think we will want to order hot dogs, hamburgers, etc from you for this (to cook ourselves) but will let you know when we have a better idea of what is going on based on our RSVPs.
For hors d'ourves on Saturday Jess and I were thinking of things like shrimp cocktail, mini quiches, meatballs, bruchetta, fresh mozzarella and tomatoes, or something along those lines. You had such great suggestions for the main course, do you have any for appetizers as well?
For the main meal on Saturday, Jess and I would like to stick with one type of meat, and believe chicken is the best way to go. We really like the Grilled Greek Chicken Over Baby Organic Spinach & Topped w/ Fresh Feta Cheese & Local Tomatoes; it sounds absolutely delicious. We would also like to do a garden vegetable Primavera Over Penne Pasta, the Salt Potatoes, fresh vegetables, and tossed salad. We have a family friend who has asked to provide the rolls for dinner. We think that will give everyone ample choice. What is your opinion on serving this type of meal as a buffet versus with servers? We had originally said we wanted to do a buffet as we thought it would be easier and faster, but are now not so sure.
Thank you again for all your help and suggestions.
On Fri, Jul 4, 2008 at 10:53 AM, Angelo XXXXX < XXXXX@hotmail.com> wrote:
Hi Jonathan, I am finally fixed. When I spoke to Mrs XXXXX she had stated that you guys desired a country garden type wedding, Aside from fresh veggies we really had not set anything up.
When you close your eyes what are you invisioning? I can create anything you wish & will probaly
be cooking on premisis. Would you like a traditional "Cocktail Hour" w/ Hors d'euvores? Will there be any kids? any special diet requests? Help w/ Rehersal Dinner? Traditionaly in this scenario I like to offer Steak Or Pork (pork is a much more affordable choice) Chicken (everyones favorite) & Seafood or a Pasta Selection. Everything I use is the best,freshest, preservative free product I can buy.
I am doing a wedding tommorow & their Menu is, Oven Roasted Pork Loin w/ A Fresh Pineapple Salsa, Grilled Greek Chicken Over Baby Organic Spinach & Topped w/ Fresh Feta Cheese & Local
Tomatoes, Shrimp & Veggie Primavera Over Penne Pasta, Salt Potatoes, Fresh Veggies, Tossed Salad, Local Preservative Free Bread & Butter w/ China & Silver $18.99 per person, Linen is extra.
Next week I am doing a wedding w/ a menu consisting of Grilled Margarita Chicken, Drunken Aged Flat Iron Steaks, Garden Vegetable Primavera & Salt Potatoes. $17.99.
This is just to give a quick idea, But please keep in mind that I can do anything you may desire.
Give this some thought & let me know where you want to go from here.
Have a great 4th & thank you for this oppurtunity!
Angelo
Date: Mon, 30 Jun 2008 09:53:29 -0400
From: XXXXX@gmail.com
To: XXXXX@hotmail.com; XXXXX@gmail.com
Subject: Re: XXXXX-XXXXX Wedding Dinner
Thanks. Please copy Jess on the emails too. Her address is XXXXX@gmail.com
ji
On Mon, Jun 30, 2008 at 7:30 AM, Angelo XXXXX < XXXXX@hotmail.com> wrote:
Hi Jonathan, I have had a problem w/ the computer & now it's fine I will touch baseafter work this evening. Thanks
Angelo
Date: Fri, 27 Jun 2008 02:37:44 -0400
From: XXXXX@gmail.com
To: XXXXX@hotmail.com; XXXXX@gmail.com
Subject: Re: XXXXX-XXXXX Wedding Dinner
Angelo -
Wanted to touch base as we hadn't heard back from you yet. Please give us a call or shoot us an email at your convenience.
Thanks
ji
On Fri, Jun 20, 2008 at 9:52 AM, Angelo XXXXX < XXXXX@hotmail.com> wrote:
Hi Jonathan, Thank you for getting in touch. I have a very busy weekend & will be in touch
sometime next week.
Have a great weekend!
Angelo
Date: Fri, 20 Jun 2008 03:34:54 -0400
From: XXXXX@gmail.com
To: XXXXX@gmail.com; XXXXX@slic.com; XXXXX@hotmail.com
Subject: XXXXX-XXXXX Wedding Dinner
Angelo -
Thank you for meeting with Llona last week in regards to catering Jessica and my wedding on 8/30/08.
Llona's notes indicate the following:
- You recommend chicken or chicken and pork due to the increased cost of beef.
- Ballpark price is approximately $15 per plate, to be confirmed about 2 weeks prior to the actual date.
- We need some kind of filler dish.
- You do not recommend cheese and crackers as they don't last in the heat.
- If we do veggie trays they should be small.
- You have an insulated stainless steel trough on wheels we can borrow that holds 7 cases of beer on ice.
- You were pleased we wanted to use real dishes but recommended plastic cups.
- You will be bringing 2 servers and a dish washer at a cost of $10/hour each
- Cooking and serving from the porch was acceptable.
Jess and I would like to get some chicken and pork dish suggestions and descriptions from you as a main course. We had thought of the potato/pasta/green salad route as a filler but are very much open to suggestions. The same goes for appetizers. What do you think would be best, knowing that this is meant to be a simple end of summer wedding.
Please feel free to call either myself or Jess to discuss over the phone.
315.212.#### Jonathan
315.323.#### Jessica
Thanks so much.
ji
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