By Ann Marie OrrWhen it comes to planning the menu for your fall wedding, the choices are both tasty and colorful!
September and October are all about the bountiful harvest and the rich colors of autumn. There is an abundance of wonderful garden fruits and vegetables to choose for your wedding menu, so focus on what is fresh this time of year. We have tomatoes, squash, corn, apples, pears, broccoli, beets, and other root vegetables just begging to be eaten, so lets take advantage of these seasonal foods when planning the menu.
First Course
Beginnings are brilliant with the warmth of garden soups. Butternut squash soup is always a crowd pleaser—add some curry to really wow your guests.
An elegant soup variation is the side-by-side. Two distinct soups are ladled into the same bowl right next to each other. Creamy carrot soup looks fabulous with tomato bisque, while cream of broccoli and roasted red pepper are superb. Add a dollop of sour cream on top and create a real a showstopper.
Main Course
It is time to go hardy! Sliced steak with a rich glaze is gorgeous. Choose a flank steak or London broil and make sure they’re marinated in Ann Marie’s Secret Sauce. Pork tenderloin in a rich cherry wine sauce is superb with apples and corn bread while braised short ribs with polenta cakes are something a little different and savory.
Maine potatoes are great along any dish—the twice baked is yummy and so are my specialty smashed party potatoes.
Seasonal Sides
Put some pizzas in your veggie side by taking any root vegetable (beets, parsnips, carrots…), season with sea salt, roast them in the oven, and toss with feta, candied pecans, and a drizzle of balsamic vinegar. Some more of my favorites include blue cheese stuffed dates, figs and prosciutto, and toasted corn bread topped with bruschetta. The list goes on with different and tasty treats of fall.
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Photo by Casey Durgin Photography
