We had a tasting with Carrie Dove back in late August last year, loved their food, and decided to go with them. However, we weren’t sure about our menu even after the tasting because there were still so many items we weren’t able to try.
Carrie Dove welcomed us back last Friday for a final tasting to figure out exactly what we are serving for dinner at our wedding (which is in 7 weeks, AH!).
For hors d’oeurves, we are definitely set on doing the mini skirt steak tacos, the sesame tuna wonton chip things, but our third option is still somewhat undecided. Tentatively, we are going with the spring roll. I’m not 100% sold yet, but the peanut sauce was addictive.
Last time we tasted a citrus salad which I liked very much, but we changed it slightly to add roasted beets and candied walnuts with goat cheese balls. Reflects our preferences much more closely.Other than needing a little more salt, Kelly (Carrie Dove’s chef) was spot on.
And finally, for entrees, we tasted their tri tip option with romesco and chimichurri sauces, and the vegetarian zucchini cakes. Last time we had their salmon and it was perfect so no need to taste it again.
Although I certainly would not have minded. The tri tip is going to be fantastic. It’s just a beautiful presentation and the sauces were fabulous. I didn’t taste the beef since I don’t really eat meat, but I did taste the sauces and proceed to feast on the zucchini cakes. I tried Carrie Dove’s portabella blue cheese puff pastry vegetarian option last time, but the blue cheese was a little too overpowering. I think these cakes will have mass appeal and do very nicely indeed.
One more thing checked off the to-do list.