This season we are bringing you delicious flavors from Oklahoma’s top catering companies served as passed pieces or plated entrees. We’re sure that these wedding catering ideas will leave your guests happy and impressed!
Start with sea bass from Mickey Mantle’s Steakhouse! Give guests a bite-sized version with endive boats filled with creamy risotto, Harissa sauce, pan roasted sea bass, lobster meat and green onion. For a more formal setting, serve your sea bass on a bed of plated lobster risotto.
Enjoy a taste of tuna from Abbey Rd. Catering! Delight your taste buds with a fresh presentation of tuna, tomatoes, eggs and olives, served stacked on mini skewers or on a plate of greens.
Dine on duck from The Chalkboard! Wow guests with a savory pekin duck breast served over duck fat polenta and sauteed broccolini, finished with a blueberry compote. Stack these ingredients for a perfect passed appetizer.
Choose chicken from Cafe 7! Savor every bite of grilled chicken tossed with herbs, breadcrumbs and marinara, stuffed in a parmesan cigar. Plate the chicken on bucatini alfredo for a spectacular dinner presentation.
How about the halibut from Aunt Pittypat’s Catering?! Enjoy roasted halibut with red faro, kale puree, heirloom carrots, fresh herbs and a champagne vinaigrette. For a lighter portion, pass a halibut ceviche in a savory cone.
Try the tuna from Rococo Catering! Pass out fried wonton cups filled with ahi tuna poke, roasted peppers, pineapple and seaweed, with a drizzle of Asian glaze and black sesame seeds. Present guests with the tuna over a vegetable medley for a colorful and delectable entree option.
Enjoy shrimp from Museum Cafe! Delight in an avocado, red bell pepper, shrimp and jumbo lump crab ceviche topped with crispy wontons, or enjoy dashi poached shrimp served on cucumber sheets.
Be sure to pick up a copy of Brides of Oklahoma to see more from this editorial photographed by the talented Jessica Tucker Photography at the luxurious Champagne Penthouse!