Weddings are a celebration of love, as two families become one. A beautiful bride, an excited groom, a gorgeous venue, and delicious food are all important components. On a balmy day in late September, when Kirsten and I said our vows in front of a huge live oak tree on our farm, we trusted the catering team of Chef Michael Mann and his assistant Will Kretch, of Truly Scrumptious, Inc., to feed our hungry guests.
Following the ceremony, FSU student and cellist Ashley Booth serenaded our guests with some jazz, as they enjoyed the four appetizers we selected during a pre-wedding tasting. The first, in a nod to my Italian heritage, was prosciutto wrapped melon balls topped with a balsamic glaze. The saltiness of the cured ham paired perfectly with the ripe, sweet cantaloupe and honeydew, and the tangy glaze gave it another pop of flavor. A classic, this dish was well executed.
Crispy phyllo cups full of pulled pork were also offered. Originally they were slated to be full of duck, but due to many people (including the bride) being averse to this delicious game bird, we opted for a safer (more crowd-pleasing) choice of the duck. We tried the duck option previously, and I would highly recommend Chef Mann’s offering of this option as well, for those with a more adventurous palate. The resulting dish was delicious, as tender shredded pork was tucked inside each cup and topped with homemade cracked pepper marmalade. The preserve had a nice mixture of spicy and sweet and paired well with this most Southern of meats.
While making our way through our backyard greeting guests, Kirsten and I were able to try the gazpacho shooters. Heirloom tomatoes grown by Chef Mann were combined with other summer vegetables into a cold soup with a zesty punch. The rich soup was very refreshing and was my favorite appetizer. For more on Truly Scrumptious read the full review at Tallahassee.com.
Sweet Tea & Bourbon’s Rating: