Kashmir104
When you wish upon a star...
- Joined
- Mar 9, 2007
As promised, here is the sample Cocktail Hour and Dinner Menu I received. I was also told that these are just examples and not set at all (in fact, Kristi said that DF and I can work with the chef team to create whatever menu we'd like. She said they are especially great with tying in ethnic foods with modern flare. The great example of this is the menu from Bride's Magazine/ Disney's Dream Team Wedding. (From what I understand, even though Tyler Florance decided the names of each dish on the menu, he didn't send recipes, so it was up to the Contemporary Chef team to actually create the dishes themselves!)
Just as a warning, I'll give you my opinion on the foods or my reactions to them, but I must admit that even though it sounds very different, it also sounds SUPER yummy!!
Cocktail Hour Samples:
-Mini shrimp martinis (I'm thinking mini cocktail shrimp?)
-Lobster cocktail
-mini mint poulet rouge mojitos (I think chicken dressed with some sort of fancy sauce in a mojito style glass (I think the mint is probably layered or at the bottom or something! For about 2 weeks I honestly thought this was a drink until I googled "Poulet Rouge" and found out it meant chicken! I guess it's true that you can take the girl out of the honky tonk, but you can't take the honky tonk out of the girl!!))
-Long stem strawberry stuffed with goat cheese (I'll admit I thought this was weird at first, but they served it at the Disney Dream wedding and it ended up looking REALLY good! Part of the new trend to do sweet and savory.)
-USDA Prime Beef Tenderloin Fork (also seen at the Disney Dream wedding and in the food picture a few posts ago. This description got a great laugh from my family. Steak on a giant fork. Who would've guessed!)
-Lychee Nut stuffed with Prosciutto and Asiago (different, but it could work!)
-Truffle Cracker with Asiago foam (I'm guessing this isn't the case, but after my mom and I saw "Asiago foam" we looked at each other and both said "foam? like EZ Cheese in a can?!")
Simply Chic Dinner Sample:
First Course
-Wasabi seared scallop encrusted in lemon grass and black sesame seeds served over a nitshiki rice cake with orange tobiko roe
-tat soi greens with Japanese Chrysanthemum and a Plum Wine and Soy Vinaigrette
-asian cucumber essence with rice wine vinegar and dark sesame oil in a won ton cup
Second Course
-Cantaloupe Ginger Sorbet with sake toast (i'm guessing a drink toast, but it could quite possibly be sake flavored bread from a toaster? I'm honestly not sure!)
Third Course
-Tsao style prime beef filet with sweet thai chili butter braised grouper with daikon radish pureed potatoes and petite asian style vegetables
-fresh baked lavosh, prawn chips (????), rice paper and won ton chips served with whipped flavored butters to include: garlic and herb, wasabi and soy, and candied ginger and sake
Fourth Course
-Friandise Selection (I think are little cakes/sweets?)
-banana caramel custard accented with ginger
-coffee and decaffeinated coffe and a selection of teas
I think both menus sound really different, but still really good!! The funniest part is that it almost seems taylored for me! I've always been a huge fan of ginger... my favorite ice cream is ginger (I've only found it at this one shop in Cape Cod) and I wear Origin's Ginger perfume as my scent in Fall and Winter (I think I've been wearing it for like 6-7 years now??) When my family thinks of ginger they immediately think of me, so we were all very excited to see the sorbet and dessert containing ginger. It's so me!!!
For our menu, we probably won't have such a huge Asian/Japanese influence (but we might! Who knows! We love all sorts of food!) DF and I might ask for a bit of an Indian influence (to bring in some of DF's culture. Although to be honest, I make a better Indian than he does!
especially after studying India for 4 years in college, but he knows barely anything about his people! Let's just say his friends have been known to joke with DF and say he's "white trash" since next to his family's huge house is an old, rusted, beat-up 1965 Mustang just waiting to be worked on), but at the same time I'd want to bring in some of my heritage too, but I think people might think it's weird to start with mini weinerschnitzles and kraut for the cocktail hour, borscht and perogies as the first course soup and appetizer, and dahl, curried chicken, and naan/roti for dinner. That just sounds like a war in the tummy for sure! 
We have plenty of time to try to come up with some decent ideas (and I'm sure the Contemporary Chefs will have a bunch!)
My only requests as of right now will be Mickey's Holiday Blend Coffee and the regular Disney coffee to be served at the end of the night along with chai. Mickey's Holiday Blend is my mom's favorite kind (I also like it a lot too!) and I love how no matter where you get a cup of coffee in Disney, it magically tastes perfect and the same every time. I want that to be served as well for sure! I'd also like to request that the tea choice also include Chai. I love Indian tea myself, and I'm sure that DF's family (and perhaps some of my guests too) will appreciate the thoughtfulness behind the offering of chai. I wonder if Mickey's Holiday Blend Coffee or Chai have been special wedding menu requests before!!
Just as a warning, I'll give you my opinion on the foods or my reactions to them, but I must admit that even though it sounds very different, it also sounds SUPER yummy!!
Cocktail Hour Samples:
-Mini shrimp martinis (I'm thinking mini cocktail shrimp?)
-Lobster cocktail
-mini mint poulet rouge mojitos (I think chicken dressed with some sort of fancy sauce in a mojito style glass (I think the mint is probably layered or at the bottom or something! For about 2 weeks I honestly thought this was a drink until I googled "Poulet Rouge" and found out it meant chicken! I guess it's true that you can take the girl out of the honky tonk, but you can't take the honky tonk out of the girl!!))
-Long stem strawberry stuffed with goat cheese (I'll admit I thought this was weird at first, but they served it at the Disney Dream wedding and it ended up looking REALLY good! Part of the new trend to do sweet and savory.)
-USDA Prime Beef Tenderloin Fork (also seen at the Disney Dream wedding and in the food picture a few posts ago. This description got a great laugh from my family. Steak on a giant fork. Who would've guessed!)
-Lychee Nut stuffed with Prosciutto and Asiago (different, but it could work!)
-Truffle Cracker with Asiago foam (I'm guessing this isn't the case, but after my mom and I saw "Asiago foam" we looked at each other and both said "foam? like EZ Cheese in a can?!")
Simply Chic Dinner Sample:
First Course
-Wasabi seared scallop encrusted in lemon grass and black sesame seeds served over a nitshiki rice cake with orange tobiko roe
-tat soi greens with Japanese Chrysanthemum and a Plum Wine and Soy Vinaigrette
-asian cucumber essence with rice wine vinegar and dark sesame oil in a won ton cup
Second Course
-Cantaloupe Ginger Sorbet with sake toast (i'm guessing a drink toast, but it could quite possibly be sake flavored bread from a toaster? I'm honestly not sure!)
Third Course
-Tsao style prime beef filet with sweet thai chili butter braised grouper with daikon radish pureed potatoes and petite asian style vegetables
-fresh baked lavosh, prawn chips (????), rice paper and won ton chips served with whipped flavored butters to include: garlic and herb, wasabi and soy, and candied ginger and sake
Fourth Course
-Friandise Selection (I think are little cakes/sweets?)
-banana caramel custard accented with ginger
-coffee and decaffeinated coffe and a selection of teas
I think both menus sound really different, but still really good!! The funniest part is that it almost seems taylored for me! I've always been a huge fan of ginger... my favorite ice cream is ginger (I've only found it at this one shop in Cape Cod) and I wear Origin's Ginger perfume as my scent in Fall and Winter (I think I've been wearing it for like 6-7 years now??) When my family thinks of ginger they immediately think of me, so we were all very excited to see the sorbet and dessert containing ginger. It's so me!!!
For our menu, we probably won't have such a huge Asian/Japanese influence (but we might! Who knows! We love all sorts of food!) DF and I might ask for a bit of an Indian influence (to bring in some of DF's culture. Although to be honest, I make a better Indian than he does!
especially after studying India for 4 years in college, but he knows barely anything about his people! Let's just say his friends have been known to joke with DF and say he's "white trash" since next to his family's huge house is an old, rusted, beat-up 1965 Mustang just waiting to be worked on), but at the same time I'd want to bring in some of my heritage too, but I think people might think it's weird to start with mini weinerschnitzles and kraut for the cocktail hour, borscht and perogies as the first course soup and appetizer, and dahl, curried chicken, and naan/roti for dinner. That just sounds like a war in the tummy for sure! We have plenty of time to try to come up with some decent ideas (and I'm sure the Contemporary Chefs will have a bunch!)My only requests as of right now will be Mickey's Holiday Blend Coffee and the regular Disney coffee to be served at the end of the night along with chai. Mickey's Holiday Blend is my mom's favorite kind (I also like it a lot too!) and I love how no matter where you get a cup of coffee in Disney, it magically tastes perfect and the same every time. I want that to be served as well for sure! I'd also like to request that the tea choice also include Chai. I love Indian tea myself, and I'm sure that DF's family (and perhaps some of my guests too) will appreciate the thoughtfulness behind the offering of chai. I wonder if Mickey's Holiday Blend Coffee or Chai have been special wedding menu requests before!!
I love how you called it posh... hehehe not used to hearing that in America! Sooo cute!
Haha
and I will definitely keep everyone up to date with the drama that (I'm sure!) will be the planning of our wedding!
That was so sweet of you to say!! So far we've had a great time planning and everyone who knows has been sooo supportive! I'll be keeping my fingers crossed that the trend continues as time goes on and more people find out!
Oh what to do!!! 
