Blue Plate Headquarters
Whether it’s an intimate gathering for friends or a gala for ten thousand, Blue Plate Catering can help you do it—with style. Founded by Jim Horan when he opened their first kitchen in 1983, Blue Plate now ranks among the top hospitality companies in Chicago. Horan’s made it a priority for Blue Plate to be an industry leader in green and sustainable business practices going so far as to hire a full-time sustainability coordinator position at the company. In 2011, the company joined the ranks of only a handful of caters in the United States to be certified by the Green Restaurant Association. At Blue Plate, they create the wedding day you have always imagined. Whether it’s traditional, contemporary or somewhere in between—if you dream it, Blue Plate makes it a reality.
If you are looking for a unique dinner experience to share with your wedding guests, Blue Plate’s Cocktail Pairing Feté is it! We are thrilled to share the mouth-watering flavors of Blue Plate’s fall fare and the cocktail pairing dinner experience.
*Anti Griddle
{A traditional cooktop with a twist; the device freezes instead of heats, making it perfect to create frozen desserts and appetizers right in front of your guests.}
Upon our arrival at Blue Plate’s headquarters, we were greeted by the nicest staff and inaugurated with a demonstration and tasting from the *Anti-Griddle. They dazzled us with the tantalizing flavors of the Anti-Griddle appetizers of Sweet Corn Coulis With Carmel Popcorn and Micro Basil and Maple Flapjacks with Smoked Duck and Brandied Cherries.
Cocktail Pairing for each course by Mixologist Dan Scheuring
The Hors D’Oeuvres followed with seven different tastings ranging from Brioche French Toast with Chicken Confit, Lobster Corn Dogs and Taleggio Stuffed Tater Tots. Amid the Hors D’Oeuvres course and throughout the meal, we were presented with cocktail pairings by Blue Plate’s staff mixologist, Dan Scheuring. During our tasting, Dan presented a special cocktail paired with each course and educated us on the reasons why it’s ingredients exquisitely complement the feast’s flavors.
For the three courses, we were sat at a beautifully decorated long table surrounded by the friendly Blue Plate team and other Chicago media representatives. This experience was not only amazing in flavor, but the friendliness of the staff was refreshing. We highly recommend this menu (below) for your Fall reception.
Amuse Bouche, {French for “Amusement for the mouth”}
Composed with the unique flavors of melt-in-your-mouth Chilled Fois Gras Terrine served with Sweet Corn Panna Cotta, Salted Caramel and Caramel Corn.
Cocktail Pairing: Lavandre: Includes: Hennessey Cognac, Fresh Lemon and Lavender-Honey Syrup
Dan’s Explanation for the Pairing: This cocktail was chosen for the amuse bouche. The rich and fatty, full-bodied texture of various meats will actually act to soften both the alcohol and the crisp acidity, making the Cognac seem even more velvety and round, while that same acidity of the spirit cuts through the richness of the dish, brightening its flavors, while enhancing the bright fruit, spices and slight nuttiness of the Cognac, perhaps as a result enhancing other inherent flavors and components.
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First-Course:
Pan Roasted Dry Pack Scallop
Pan Roasted Dry Pack Scallop, Roasted Kabocha Squash,
Black Trumpet Mushrooms, Walnut Bubbles
Heirloom Tomato Salad
Heirloom Tomatoes, Fresh Micro Basil, Extra Virgin Olive Oil, Black Pepper Streusel, Basil Gelato, Balsamic
Roasted Sunchoke Veloute
Roasted Sunchoke Soup with Spicy Tasso Ham and
Smoked Cloud, Paired with a Olive Oil Poached Sunchoke,
Vidalia Onion, Fried Pumpkin Seed, Organic Oregano Leaves
Cocktail Pairing: Francophone: Cava, Pineapple, Apple Cider and Tobacco Syrup
Dan’s Explanation for Pairing: This cocktail was chosen for the First Course because it is fun and different. The unfiltered apple cider balances out the acidity in the pineapple juice while the tobacco syrup adds a hint of spice and sweetness. The Cava is added for effervescence.
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Global Entrées:
Garam Marsala Roasted Chicken Breast
Garam Marsala Roasted Chicken Breast, Chana Masala,
Basmati Rice, Asparagus Tips, Micro Cilantro
Pan Roasted Alaskan Halibut
Pan Roasted Alaskan Halibut and Spot Prawns, Saffron Paella
Rice Cake, Steamed Mussels, Roasted Red Pepper NagePan Roasted Alaskan Halibut
Lemon Grass Beef Tenderloin
Lemon Grass Beef Tenderloin, Crispy Basmati Rice Crackers,
Long Beans, Grape Tomatoes, Thai Eggplant, Tamarind Jus
Cocktail Pairing: The Tai Firecracker: Hendrick’s, Champagne, Cucumber Water, Mango and Sirracha
Dan’s Explanation for Pairing: The Tai Firecracker pairs perfectly with the Lemon Grass Beef. The hint of sirracha makes your taste buds tingle, mango is added for a smooth mouth feel and cucumber water cools.
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Non-Traditional Sweets:
Spiced Apple Cider with Mini Pumpkin Donuts
Hot White Chocolate with Toasted Curried Marshmallow
Chai Spiced Frozen Yogurt, Pizzelle Cone
Bacon Truffle Pop, Bacon Ganache, Smoked Almonds
Concorde Grape Gelle Shot, Three Olives Vodka, Peanut Butter Powder
Cocktail Pairing: Jubilee: Maker’s Mark, Michigan Tart Cherries,
Hint of Vanilla and Chocolate-Coffee Syrup
Photo from a Be U Weddings’ Featured Wedding.
Now that we’ve shared Blue Plates’s Fall menu, we are sure you will crave this flavorful fare for yourself. If you are seeking a unique experience for your guests, Blue Plate’s cocktail pairing dinner is a must-have concept for a sit-down wedding reception or rehearsal dinner. Just imagine your guests seated at long, distressed farm tables adorned with natural colors and illuminated with soft candlelight. Blue Plate will serve a farm-fresh menu carefully catered you and your groom’s taste buds. (They even have vegetarian/vegan menu choices.) During your feast, Dan will present the perfect beverage to complement the season and ambiance of your wedding, and the flavor of your fare. Your guests’ dining experience will be a flavorful journey until the very last sip.
What do you think of Blue Plate’s Fall Menu? Let us know by leaving a comment.
