I was so occupied with the process of getting food out that I didn't get any photos! Sad face.
Overall, the wedding cocktail hour was a success. It was a huge adrenaline rush and things didn't go exactly as I would have liked, but I think it was important that we were able to adapt and respond quickly to the unexpected. Not bad for my first catering gig. I wouldn't have been able to do it without the help of Jess and Kenzie. People loved the fresh salsa verde on the pork al pastor tacos, as I expected. Unexpectedly, I got a lot of positive feedback about the veggie version of the brat bites, where I subbed in some carrots intensely flavored with cumin and garlic.
I also had the opportunity to help with setting up a very cool light installation in the top of the tent. Tree branches, Christmas lights, paper lanterns and lots of cable wire. A huge testament to the creativity of Erin and Michael and their dedication towards making a reality of their vision. You can see more of their work here at hi note.
So that's that. They sent me back to Atlanta with boxes of leftover beer, wine, and more food from the dinner. Which was amazing. The reception caterer knew where it was at. And that brings me to somehow finding a way to use leftovers.
Cabernet Sauvignon + Salsa Verde + Aromatics + Beef Back Ribs = Tasty Tacos
I got the ribs from the store. They're cheap and are great slow cooked, so after a quick sear, a saute, a deglaze and a low simmer, I was able to set it and forget it. They turned out ridiculously tender and packed with flavor. The acidity of the wine and the tomatillos broke down into a nicely sweet sauce with just the right amount of tartness to balance with the fattiness of the meat. Memorial Day weekend, anyone?