The Noms

Oh, the noms. I already detailed, at length, the delicious desserts that we'll be offering at the wedding. But the food itself is going to be DELICIOUS.

I know this for a fact, because when Mr. C and I were back in Iowa for Christmas, we and my parents were able to do a tasting. Our caterer is included in our venue, and we really could customize whatever we wanted. They offered us suggestions based on our preferences and guest list, and we tweaked from there. Here's what we're having:

Via Catering DSM. I was too busy eating to take photos myself. 

Cocktail Hour:
Cheese & Fresh Fruit Display with Crackers & Breads, Hummus, & Hot Cheesy Artichoke Dip*
Prime Rib Slider with Boursin Cheese & Pickled Red Onion
BBQ Bacon Wrapped Shrimp
5 Spice Chicken Wonton Cup with Sweet Chili Slaw (Passed)
Fresh tomato, smoked mozzarella, basil and garlic oil on a crostini

Dinner:
Seared NY Strip** with a Honey Peppercorn Sauce served with Herbed Potato Gratin & Roasted Asparagus
Frenched Breast Chicken*** with Boursin Cream Sauce served with White Cheddar Potato Puree & Seasonal Vegetables
Roasted Salmon with Beurre Blanc Sauce with White Cheddar Potato Puree & Seasonal Vegetables
Free Form Vegetable Lasagna with Asiago Cream Sauce & Arabbiatta Sauce

Seriously, I am so excited. Mr. C has already decided on the steak. And honestly, I'm torn between the steak and the lasagna. I know, right, lasagna? But seriously, it was delicious. During the tasting, they brought each of us a full serving of each entree, but luckily they let us take a lot of it home in boxes. The lasagna was the first one to go!

*When we tasted the artichoke dip, it was good, but was not cheesy enough. Previously, our caterer had called it Artichoke Dip. Note that it is now Cheesy Artichoke Dip. And yes, I realize there are a LOT of dishes with cheese in them, but hey, I'm a Midwest girl.

**They will be cooking all of the steaks to medium. People are welcome to send them back to cook them more, but they said having people request prior just leads to more confusion.

***Ah, the Frenched Breast Chicken. The caterers actually call it Airline Chicken, which simply means that it is a breast with a wing attached. But how awful does Airline Chicken sound? Frenched breast is another term for the same thing, so we're definitely callling it that.