Anonymous
11/10/2008
Eco Caters did an elegant wedding for Lindy and Chad near Mt. Soledad on September 27, 2008. Among the hors d'oeuvres severed, were wild caught shrimp served as a shooter with creamy corn bisque. The crowd seemed to really enjoy our two most popular hors d'oeuvres - the organic cucumber cups with mango, jicama, chili, and lime and the wild caught seafood sausage, consisting of wild Dover sole, scallops and shrimp.
The wedding ceremony took place at Torrey Pines State Reserve, which made for a breathtaking scenic backdrop on Lindy and Chad's special day. When they found their way to the reception, Eco Caters was ready to serve them with organic, seasonal and fresh cuisine. For the entrees, guests were treated to the mouthwatering toasted coriander crusted Ahi with spicy black bean sauce and the vegetarian grilled polenta with organic vegetable ragout and fire roasted pepper sauce.
Lastly, Eco Caters ended the night with a thank you in the form of Chef Nick Brune's famous molten chocolate peanut butter cakes with orange scented creme anglaise.
To learn more about our services or to inquire about catering you can always find us at http://www.ecocaters.com/.
