Rehearsal Dinner and Welcome Party

Mote-Kennedy Rehearsal Dinner and Welcome Party
Friday, October 19, 2018 @ the MOOSE YACHT CLUB
Rehearsal Dinner for 25 people + Welcome Party for 60 people

4-Course Rehearsal Dinner

  • Roasted Leek and Exotic Mushroom Risotto
    Leek Puree, 4-Mushroom Melange, Ground Porcini, Carnaroli Rice, Crispy Shallot, Micro Greens
    • Wine Pairing: Domaine de la Mordoree “La Dame Rousse” Rose, Tavel, France ‘16
  • Red Beet and Sage Flower Bisque
    Herb Oil, Wasabi Peas, Pickled Beets
    • Wine Pairing: Vietti Roero Arneis, Langhe, Italy ‘16
  • Coriander-Rubbed Sous-Vide Elk Loin
    Maple-Apricot Gastrique, Cauliflower Puree, Chinese Broccoli, Bell Pepper-Miso Vinaigrette
    • Wine Pairing: Jeff Cohn “Sweetwater” Zinfandel, Sonoma Coast, California ‘15
  • Valrhona Chocolate Ganache Tarte
    Peanut Butter-Cream Cheese Mousse, Toasted Pistachios, Biscoff-Cocoa Crust, Raspberries, Pomegranate Syrup
    • Wine Pairing: Broadbent “Malmsey” 10-year Madeira, Portugal NV

Noshy Things to Welcome Friends and Family

A beautiful display of artisan cheeses, charcuterie, fresh and dried fruits, crackers, local breads, pickled things, veggies, and spreads/dips:

  • Cheeses: Bleu D’Auvergne (cow-France), Taleggio (cow-Italy), Lagrein (cow-Italy), Testun al Barolo (cow/sheep/goat-Italy), Alp Blossom (cow-Bavaria), Chabrin (goat-France), Boschetto al Tartufo (sheep-Italy), Pave D’Affinois (cow-France), Red Leicester (cow-England), Smoked Gouda (cow-New York)
  • Meats: Speck (Alto Adige, Italy), Mastro Capacollo (Toronto, Canada), Salami Etna (Olympia Provisions-Portland, Oregon), Chorizo el Rey (Olympia Provisions-Portland, Oregon), Bernina Bresaola (Uruguay), Molinari Toscano (San Francisco), Rovignati Porchetta (Biasono, Italy)
  • Olives: Castelvetrano (Italy), Arbequina (Spain), Pitted Kalamata (Greece)
  • Dips/Spreads: Red Bell Pepper-Walnut, Curried Zucchini-Yogurt, Black-Eyed Pea “Hummus”
  • Fresh Fruit: Peaches, Pyne Farms Apples, Adam’s Pears
  • Crudite: Carrots, Celery, Radishes, Haricot Verts, Sugar Snap Peas
  • Pickles: Beets, Cauliflower, Asparagus, Sliced Pepperoncini
  • Dried Fruits: Cranberries, Turkish Figs, Apricots

Let’s Make Something Delicious

Chaia Cucina’s catering and consulting services allow you to make the most of the power of food to connect, celebrate, nourish, and make joy.

Serving Salt Lake City
and Surrounding Areas

Adam Kreisel, Chef Consultant
(801) 598-3986