Each season brings a new offering of local and seasonal favorites for your wedding menu. Michael Evans, owner of Helgas’s Caterers and a frequent contributor to our blog, pairs up what’s available with delicious menu suggestions …
This day and age, everyone seems to be more health conscious, particularly when it comes to what they eat. You’ve probably heard the nutrition-related buzzwords such as “farm-to-fork” (or “farm-to-table”) and the “local food movement”. The same holds true with weddings. Many couples are taking a vested interest in working with their caterer to find lighter, healthier, local options to serve their guests.
Here in the D.C. area, many options exist to incorporate fresh, local and seasonal ingredients into wedding day menus in order to provide the most nutrient-rich and flavorful menu items possible for you and your guests. Talk to your caterer about how they participate in “buying local” such as sourcing fresh foods from local farmers, butchers and seafood markets and participating in community-supported agriculture (CSA). Use the guide below and incorporate local and seasonal favorites into your wedding menu.
Spring – What’s in Season? Asparagus * Beets * Leafy Greens * Onions * Snap Peas * Spinach * Strawberries
Sample seasonal menu items: Asparagus wrapped with prosciutto * Grilled Tilapia Mojito: fresh grilled filet of tilapia topped with a flavorful dressing of olive oil, red and green peppers, capers, and cilantro * Roasted spring leg of lamb served with Mediterranean couscous * Spinach Salad: baby spinach tossed with strawberries, sugar-coated almonds and balsamic vinaigrette * Strawberry Tres Leches
Summer – What’s in Season? Apples * Beets * Blackberries * Blueberries * Cabbage * Cantaloupe * Corn * Cucumbers * Eggplant * Grapes * Green Beans * Nectarines * Peaches * Peppers * Potatoes * Raspberries * Snap Peas * Squash (Zucchini, Yellow Summer Squash) * Strawberries * Tomatoes * Watermelon
Sample seasonal menu items: Tropical Bruschetta: strawberries, mango and avocado tossed in a cilantro-lime dressing, served on Hawaiian toast points * Grilled filet of salmon with cucumber dill sauce * * Summer Berry Salad: Mixed baby field greens with strawberries, blueberries and raspberries, tossed with candied walnuts in raspberry vinaigrette * Watermelon topped with feta cheese and drizzled with balsamic glaze, served on a bed of arugula
Fall – What’s in Season? Apples * Asian Pears * Beets * Broccoli * Cabbage * Cauliflower * Cucumbers * Grapes * Green Beans * Leafy Greens * Spinach * Peppers * Potatoes * Pumpkin * Raspberries * Snap Peas * Squash (Acorn, Butternut, Spaghetti) * Sweet Potatoes * Tomatoes
Sample seasonal menu items: Banana nut bread canapés with creamy pumpkin rosettes * Ballotine of turkey rolled with ground veal and pistachio nuts, served on a bed of pumpkin sauce * Beef tenderloin served with horseradish sauce, accompanied by scalloped potatoes au gratin and green beans with chestnuts * Butternut squash with a zesty yogurt cilantro-lime dressing, topped with roasted sunflower seeds * Mixed green mesclun salad served with fresh Asian pears, gorgonzola cheese, and walnuts drizzled with a honey-poppyseed vinaigrette
Winter – What’s in Season? Apples * Leafy Greens * Snap Peas * Spinach * Squash (Acorn, Butternut, Spaghetti) * Sweet Potatoes
Sample seasonal menu items: Boneless quail stuffed with Orzo Florentine drizzled with Madeira wine sauce, served with roasted acorn squash * Hungarian goulash served with homemade spaetzle and red cabbage simmered with bacon, apples, and onion * Sweet potato bar with condiments of butter, walnuts, brown sugar and cinnamon * Waldorf salad: apples, celery and walnuts tossed in a creamy dressing * Apple strudel sprinkled with powdered sugar
Working on your wedding reception menu and need a caterer? You can reach Michael at 703-556-0780 and be sure to visit Helga’s website.