Last Saturday Jen, I and a few others from Dinings Services catered a wedding at a beautiful house out in the boonies of Coos Bay.  It was tons of fun I hadn't had the pleasure of working a wedding before so it was quite the experience for me.  We did hors d'oeuvres and plated dinner for 250.  The awesome thing was the client hired servers and so all we had to do was play with food.  

For hors d'oeuvres we made

- endive leaf with whipped goat cheese, orange supreme, candied pecans and balsamic reduction

- pita chip with red onion marmalade, grilled flank steak, dijon aioli and chive batonnet

- baget crouton with brie, cranberry compote, candied lemon rind and parsley 

 All of those are super tasty!

And for the dinner we plated up:

pork tenderloin medalions

garlic mashed potatoes

vegetable medley

and an apple compote yum yum

The best part was when all of us were plating the dinner.  Chef kept saying, "keep moving guys, move faster! We're not done move, move, move!"

Oh yeah, apparently I suck at plating compote so Chef booted me to her job of garnish and it was kind of funny.