The Wedding Reception of Kathy and Zach

Appetizer Buffet

Wasabi Grilled Shrimp with Soy-Sesame Sauce
Chili Lime-Rubbed Chicken with Avocado Lime Dip
Thai Beef Satay with Peanut Sauce

Dips and Spreads
Artichoke and Spinach Dip with endive leaves
Roquefort Dip with toasted baguette
Roasted Red Pepper Hummus with toasted pita chips
Black bean & corn pico de gallo with red tortilla strips

Dinner Buffet

Barbecue Station
Herb and Garlic Rubbed Tri-Tip
Barbecued Ham Baked in Dark Beer and Brown Sugar
Glazed Cedar Plank Salmon
Gourmet Sausages with Caramelized Grilled Vidalia Onions

Cold Salad Station
Tuscan Bread Salad
Asian Glass Noodle Salad
Orzo Salad with Corn, Tomatoes, Feta
Baby Mozzarella, Basil and Cherry Tomatoes

Hot Station
Mixed Vegetable Grill with Roasted Garlic Marinade
Roasted Baby Potatoes with Chives and Parmesan on Rosemary Skewer
Island Rice with Cumin and Coconut
Roasted Wild Mushrooms

Red Velvet Cup Cakes with Cream Cheese Frosting, Shaved White Chocolate
Mexican Wedding Cookies
Meringue Cloud with Fresh Raspberries

Summer Wedding Season Begins with a Chinese Celebration

ChefCali, Inc. has been given the honor of creating a fantastic wedding celebration with a Chinese theme … the menu is based on traditional Asian flavors with modern twists incorporating ancient traditions with today’s themes … the menu follows with a recipe and some photo inspirations.

Cocktails and Appetizers

Lettuce Wraps
Cranberry Crabmeat Rangoon
Pot Stickers with Shrimp and Cilantro
Salt and Pepper Spare Ribs

Guests are invited to dinner

Dinner concept: Exploring China through the varied flavor dynamics – sweet, salty, spicy, sour – small plates of “big tastes” all artfully presented

Spring Sweet Corn Soup with Frizzled Leeks

Sweet-n-Sour Salad “Napoleons” – layers of grilled asparagus, Chinese eggplant, long beans, daikon radish, bok choy, pea pods drizzled with Asian sweet-n-sour vinaigrette

Black Bean Scallops with Chinese Broccoli

Chinese Five Spice Lacquered Duck Breast with Scallion Pancake

Mango BBQ Glazed Salmon with Crispy Noodle Cake

Surf-n-Turf – Lobster and Beef with Spinach, Black Pepper and Garlic

Desserts: A trio of Coconut Custard, Banana Spring Rolls with Chocolate Sauce and Chinese Steamed Sponge Cake with Ginger Ice Cream

Coconut Custard

Makes: 6 servings


¼ cup water
1 cup sugar

2 cups half and half
1 cup sweetened coconut flakes
2” piece of vanilla bean, split and scraped
4 eggs
2 egg yolks
1 cup sugar
Pinch of finely ground sea salt


Preheat oven to 350 degrees.

Caramel: Combine the sugar and water in a small heavy saucepan and bring to a boil. Allow to cook until the syrup caramelizes to a deep amber color. Carefully pour into individual ramekins or a 1 ½-2 quart baking dish. Allow to cool while you prepare the custard.

Place the half and half, coconut and vanilla bean scrapings into a saucepan and heat gently until steaming slightly. Set aside to steep for 10-15 minutes.

In a mixing bowl, whisk together the eggs, yolks, sugar and salt. Gradually add the cream, whisking constantly. Pour the custard into the caramel prepared dishes which have been set in a deep baking pan. Add hot water to the baking pan to reach halfway up the sides of the dishes. Bake, in 350 degree oven, until just set, about 20-30 minutes. Remove from oven and chill (2 hours). Unmold by running a table knife around the edges of the custard and inverting onto a plate.

The trend is hot, hot colors — fuchsia and orange are the talk of the party circuit — recently we catered two parties: one was a wedding rehearsal buffet dinner with a hot pink-black and white theme (complete with pink sno-cones and pink cotton candy) the next evening was an all-out swanky party with tons of pink peonies, orange habanero peppers, raspberry sorbet and signature fuchsia martinis — choosing a color palette for a party theme makes buying decorations easy, gives structure to the menu and makes for a picture perfect event!

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