Temecula Catering Gets Special Recognition at Temecula Wedding
(Temecula, California) November 1, 2010 – On a beautiful, clear Saturday at Oak Mountain Winery, a florist erects a delicate, rose-laden arch in the pavilion overlooking the Temecula Wine Country. Winery staff begins to close the tasting room doors and set tables with champagne colored linens and elegant wine glasses. The peaceful setting belies the busy kitchen situated in the back of the winery, with a staff of cooks and servers, lead by Chef Michael Cragg of Temecula Catering, preparing to serve a five-course plated meal to ninety wedding guests.
The bride and groom arrive to take pictures with the photographer prior to the wedding celebration as Chef Michael personally serves two cheese and fruit plates to whet their appetites for the delicious feast to come. Assorted fruits include mango, watermelon, strawberry, blueberry, honeydew melon, cantaloupe, raspberry, pineapple, kiwi, and grape. His personal service doesn’t stop there; Chef Michael worked with the bride and groom to create a custom menu tailored to their personal tastes and needs.
Finally, the guests begin to arrive. It is show time for Chef Michael and his hand-picked staff, many of which include current and former Ritz-Carlton employees. Servers wind their way through the gathered guests with plates of appetizers to hold them over until after the wedding ceremony. Filet Mignon Satays drip with a soy ginger sauce, Chicken Satays drizzled with a spicy peanut sauce and Lambsickles sitting in chunky peach chutney work their way through the crowds and sounds of impressed guests fill the air.
Following the ceremony, the bride and groom and their family and friends find their seats and Chef Michael’s presentation truly begins. He begins with the salad course, a bed of Baby Greens topped with Shiitake Mushrooms. Following is the soup course, a Roasted Tomato Bisque specifically requested by the bride and groom.
Amid sounds of tinkling glassware and speeches given by the families and friends of the bride and groom, the staff arrived with the entrée course. Guests had a choice of Ratatouille Stuffed Chicken Breasts or a three inch tall Prime Cut of Filet Mignon, the latter a favorite of the bride and groom. The beef was butter like and was typically cut with a fork. Both were served with a delicious Roasted Summer Vegetable medley made up of broccoli, cauliflower, zucchini, yellow squash and carrot. Also included with the entrée was Roasted Rosemary Fingerling Potatoes, a favorite with the children who were not forgotten: homemade Chicken Fingers greeted smiling faces of the little ones.
As the night winds down, the couple dances their first dance and cuts the cake, chocolate with raspberry filling. The guests sip at cups of coffee after toasting the couple with glasses of wine and champagne paired with each course by Oak Mountain’s winemaker. The dinner went off without a hitch, and the staff begins clearing plates and packing up the kitchen in the back. The groom makes his way back to personally thank Chef Michael and his staff for an excellent meal, one that exceeded his expectations. Another successful event ends for Chef Michael, a delectable meal whose gourmet style matched the importance of the occasion.
About Temecula Catering
Temecula-Catering.com is the premier gourmet wedding catering business newly established in the picturesque Temecula Valley. Chef Michael Cragg and his crew offer full-service catering for your next event. We can cater your intimate gatherings with family and friends. We are equally at home catering elegant weddings at one of Temecula Valley’s wineries. His refined and delectable selections will enhance your next banquet, corporate event, conference or convention. Temecula-Catering.com offers simple delivery service to a full-scale gourmet dining experience. You can learn more by visiting Temecula-Wedding.com or TemeculaWeddingPlanner.com.
- Contact Information
- Michael Allan Cragg
- Executive Chef
- Temecula Catering
- Contact via E-mail
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