Full disclosure: I am a recovering caterer. For seven long years I spent every waking moment planning elaborate menus, shopping, prepping, cooking, schlepping, pampering clients, and nursing my aching feet.
Admittedly this was a long time ago, but I still experience painful flashbacks—and those flashbacks often include a mother-of-the-bride. Any talk of weddings still activates an involuntary eye-twitch.
I must admit, however, that I have attended some rather cool weddings in the past year. And what makes a good wedding? Good food, of course. I may forget what the bridesmaids wore, but I never forget what I ate.
On a sunny afternoon a few weeks ago, my friend Ellen’s daughter exchanged vows on a panoramic bluff overlooking a lush vineyard. What do I remember most? The apple slaw was stellar; as was the towering pyramid of doughnuts offered in lieu of wedding cake.
Last summer my friend Joyce married on safari…in Sonoma. A small group of khaki-clad friends gathered amidst giraffes and zebras on a hot, dusty savanna to quaff chilled champagne and nibble an elegant array of appetizers. Later that afternoon we met up at the main camp for a hearty barbecue buffet, under the watchful eyes of exotic birds. The next morning we abandoned our tents and left the Sonoma Serengeti for another tent…this one pristine and white, erected on the cool green grass of a posh equestrian club only miles away. With the thundering sound of horses galloping nearby, we sipped mint juleps before making a significant dent in perfectly poached and dressed salmon.
A week later I celebrated my beautiful niece Rachel’s wedding at a fabulously funky, century-old factory near downtown Seattle, where the caterers served a brilliant feast based upon local, sustainable foods. My sister and I are still divided over which we liked better: the utterly delicious meal, or the wrought-iron cocktail tree that held hundreds of icy Manhattans. (Hey, we’re Irish.) But everyone agrees the pie buffet was genius.
With all this in mind, I’ve come to the conclusion that being on the receiving-end of catering makes weddings a lot more enjoyable. Nuptials are inevitably preceded by a marathon of warm-up festivities—showers and luncheons and cocktail parties and such—which gives well-wishers the opportunity to host a celebration of their own before The Big Day. These parties are sometimes held in restaurants, but nothing beats the familiar intimacy of home entertaining. This is no time to honor the happy couple with garlic bread and an all-you-can-eat spaghetti feed, however.
This is when you channel your Inner Martha and serve romantic—some might call it precious-food. Bring on the edible flowers and candied lavender buds and little hearts made of who-knows-what. Just make sure it all tastes good, and let there be plenty of it.
Shopping at the farmers’ market ensures the tastiest ingredients…and sometimes the less you do to those ingredients, the better the end result. This month California strawberries suddenly become juicier and sweeter and less expensive-making them a welcome surprise in a savory salad. The interplay of peppery arugula, sweet-tart berries, and sharp, creamy cheese is the whole point of this recipe, so don’t even bother making it with flavorless supermarket produce.
Multiply or divide the ingredients for however many servings you need.
Attractive? Check. Easy? Check. Economical? You bet. Delicious? Definitely.
STRAWBERRY ARUGULA SALAD WITH GOAT CHEESE AND TOASTED ALMONDS
1 cup (4 ounces) sliced California almonds
2 tablespoons raspberry or white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
Salt
1 green onion, minced
6 tablespoons California olive oil
1 1/2 pounds arugula (about 18 cups) or a mixture of arugula, assorted lettuces, and/or baby spinach leaves
2 pint-size baskets California strawberries, hulled and quartered lengthwise
4 to 5 ounces soft California goat cheese, crumbled
- Preheat oven to 350 degrees. Spread the almonds on a rimmed baking sheet and bake, stirring once or twice, until lightly browned and fragrant, 8 to 10 minutes. Let cool completely.
- To make the vinaigrette: In a bowl, whisk together the vinegar, lemon juice, honey, and a generous pinch of salt. Whisk in the onion; then gradually whisk in the oil until well blended. Taste, adding more salt if needed.
- Just before serving, combine the arugula, strawberries, almonds, and vinaigrette in a large bowl. Toss gently to mix. Transfer the salad to a large platter or serving bowl, and dot the top with goat cheese. Serve at once.
Makes 8 to 10 servings.
The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’
Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com.