Hello, Spring!
With the weather finally warming up, all of our event managers are buzzing with excitement for upcoming spring weddings. In celebration of long sunny days and early blossoms, we have some spring menu selections and color palettes to make you swoon.
Chef Kyle Vermeulen still has farm to table fever, focusing on early spring dishes with succulent entrées, such as peppercorn crusted duck breast or lamb chops with cherry merlot sauce accompanied by pureed parsnips and carrots. Although salmon season doesn’t really pick up until the start of summer, it is still a great spring alternative to red meat or poultry. Our beet cured salmon with citrus is the perfect dish to pair with tiny creamer potatoes and pearl onions.
A colorful salad with field greens, grilled asparagus and grape tomatoes is a nice way to begin a meal, but for those who choose to be a little more adventurous, there are many fun spring vegetables to try.
These strange curled veggies called fiddle head ferns are a bit of a spring treat! With a distinctive woody taste, these little babies can be sautéed for a great side. Be sure to get them before they’re gone though; you can only find them in the early spring. Later on in the season they grow to become larger, spread out ferns you commonly see on the forest floor.
These pasture raised meats paired with light greens or hearty root vegetables make for great early spring meals. We love the rich, colorful (and very tasty) plates that Kyle crafts at the start of each season.
Our spring desserts are also worth bragging about. Whether you choose our pastel colored almond macarons or one of our signature cakes, you are sure to find a favorite. Featured above is our Olive Oil Cake with Candied Orange – a light cake with unforgettable zest which can be featured with fresh fruit, spring berries or luscious whipped cream.
Happy Spring! Stay tuned for more great seasonal favorites and party trends!
Posted in: Events, Our Food, Sustainability, Weddings
Tags: catering, catering by seasons, dc, farm to table, la prima, lamb chops, maryland, pasture raised, pasture raised spring menus, receptions, roast duck, salmon, spring menus, sustainable, trends, virginia, wedding
Reviews
I can’t say enough great things about our entire experience planning our daughter's Bat Mitzvah with Glynis Keith, Catering Manager, with Catering by Seasons.
Catering By Seasons exceeded my expectation. I used them for a brunch at my house after my son’s bar mitzvah. The level of professionalism along with their responsiveness made me feel at ease right away.
The food, of course, was a highlight. Several attendees went out of their way to mention that it was the best they’ve ever had at a corporate event. Your ability to deliver this high-quality experience with such ease made a lasting impression, and we truly appreciate the effort and care that went into making everything perfect. Thank you again for making our event such a success.