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Word of Mouth wedding tasting worthy of WOM

In Chew on this, Party Pulse, Uncategorized, Word of Mouth on August 26, 2010 at 1:57 pm

Desserts at Word of Mouth Catering Wedding TastingFloral Design by Leslie Moore

Duck Confit with Spicy honey BalsamicHerb & Sea Salt Encrusted Beef Cocktail SandwichesAlmond Crusted Salmon with Meyer Lemon AioliSpreads at Word of Mouth Catering Wedding TastingGin Fizz with Tito's Vodka and Grapefruit juiceDesign at WOM Catering Wedding TastingWord of Mouth Catering Wedding Tasting DessertsBuffett Tablescape by WOM Catering

Word of Mouth catering produced a wedding tasting last night at their studio off of South 1st that seriously wowed and tastefully complimented an estival day that had finally cooled to give us reprieve.

Word of Mouth has been in the business of stellar customer service and flavorful and beautiful food for over 20 years. Their attention to detail,  ability to nurture client relationships and deliver on their promises every time on time truly does speak volumes.  This is why they are one of the caterers I always refer to Decor Jette event and wedding clients.   WOM catered events are definitely worthy of some WOM and yestereve’s  succulent soiree was no exception.

I neglected to take pictures of the people but instead , after saying my polite “hello’s” to those with actual pulses I unabashedly chose to do my real hobnobbing with the sexy food and decor.

My heart beat for the sweet and savory sights my eyes beheld and my nose inhaled. It was love at first sight for this lover of abstract design and alluring food.

Guests were initially greeted by an elegant tablescape draped with silken silver, accompanies with black chivary chairs and accentuated with a bright floral arrangement designed by Word of Mouth’s multifaceted CEO, Leslie Moore.

Sautéed shrimp on green chili grit cakes, gazpacho soup sips with cucumber swizzle sticks and torn croutons, profiteroles with green olive butter, duck confit with spicy honey balsamic, asparagus and fontina panini with roasted garlic oil and crispy chickenon tiny buttermilk biscuits with peppered cream gravy paraded around the party as the passed hors d’oeuvres

Tito’s Vodka also made his grand entry with a Grapefruit Gin Vodka Fizz that made us all a little less weary from our long work days.

The ultimate life of the party was the pastry and dessert spread . I must admit that I mingled with them first because I’m a sucker for a good lookin’ petit four.

I was attracted to the sexy almond joys, milk chocolate caramel shortbread, burnt orange velvet baby cakes, almond raspberry petit fours, matcha tea & chocolate petit fours, peanut butter cups, cappuccino brownies, cornmeal lemon sugar cookies, chocolate tiramisu parfaits.

A selection of wedding cakes also graced us with their presence including sour cream with cream cheese and fresh berry filling, chocolate with bittersweet frosting & pastry cream filling and lemon chiffon with lime curd.

Nicole Patel of Delysia Chocolatier brought a small sampling of her to-die-for truffles. My favorite, of course, are the wine influenced bites made from harvests of local wineries.

Soon, the buffet flirted with me and was almost too bewitching to touch. But I found it hard to resist its sweet crystallized honeycomb. Nor could I stay away from my other favorites: triple cream brie and wedges of blue cheese with apricot-current. Once I pulled off the first layer of the spread, it was far too easy for me to delve deeper into the herb & salt encrusted beef cocktail sandwiches on potato rolls with horseradish cream and baby greens, dijon marinated chicken on a bed of fennel onion confit, sautéed green beans with radish chives and fig vinaigrette and hearts of romaine with ricotta salata, mixed olives, artichoke hearts and mushrooms, tossed in creamy cucumber dressing. But the item that left me wanting more was the almond crusted salmon with meyer lemon aioli. I lusted after the plates that still had their salmon; waiting to be devoured.

My evening thirst was quenched with a nightcap of hot Americano perfectly prepared by Kenneth Adkins, of Affogato, fine coffee, espresso & gelato.

I stayed long after all of the other guests – not wanting to end the conversations my lips and taste buds were having. But, alas. It was time to finally leave.

I drove back to my home feeling satiated and complete.

A foodiful night indeed worthy of WOM.