How would the executive chef of the country’s top wedding caterer and his fiancée celebrate their special day?
On August 4, my brother Jasper will be tying the knot with Darlene Pendon in the only way our family knows how—with a lavish reception and a superlatively scrumptious feast to boot!
Image courtesy of The Blue Leaf Events Pavilion
While the specifics of the sumptuous French reception buffet are a well-guarded secret, we can reveal that the pièce de resistance will be a massive tower of croquembouches—cream-filled profiteroles with a crunchy shell, bound together with ribbons of luscious caramel and deliciously adorned with chocolate, almonds and fruits. The pastry was invented in the 1700s by haute cuisine pioneer Antonin Carême, and takes its name from the French phrase croque en bouche, meaning “crunch in the mouth.”
And what would a French affair wedding be without everyone’s favorite miniature, multi-colored and melt-in-your-mouth desserts? I will be whipping up miniature macaron cakes for everyone to take home!
With only a few weeks left ‘til the big day, Jasper, Darlene and the rest of us at Josiah’s Catering are ecstatically looking forward to seeing our plans come to life. It’s not going to be an ordinary wedding; we’re sure. We’re expecting something really good!
Powered by Facebook Comments