What is Traditional Wedding Fare?

After meeting some brides and grooms to be, I think I may have a different outlook
on this topic than I had even one year ago.

Imagine if you got a piece of paper that had one single question written on it.
The question said, "Write down what you consider traditional wedding fare."

This is a question that I ask almost every couple we meet with - So far the answers are almost all different. Endless amounts of bad pasta is a popular answer, as is carved prime rib.
Most of these people have to stop and truly think about the question before answering.
That pause led me to wonder if there is such a thing as classic wedding fare.
Ironically, many of the brides and grooms seem to be extremely open to menu options.
Most have one or two "Musts" that need to make the menu in some capacity.
One major influence is parents and grandparents - I am told often that they need to have some traditional "______________." - Insert the family favorite or ethnic staple.
For that reason alone, I am in love with wedding consultations and tastings.
Getting to know a couple is one of the best parts of this whole process.

Many of the crews we meet have such an amazing appreciation for fusion style cuisine, for which I am eternally thankful. A great example - meeting a young couple that loves all styles of food and wants their favorites combined into a theme for the wedding menu actually makes my job much more fun.
Creating these menus from dishes they have tasted or even imagined often involves some classic cooking techniques paired with one or two genres of food. From these wedding consultations we are seeing all kinds of menu item ideas surface - take Prime Rib on a Build Your Own Taco Bar or even a smoked pork belly corndog appetizer.
We have booked weddings with pig roasts and weddings with prime rib carving stations.

 

I am starting to wonder if traditional wedding fare is starting be nothing more than a starting point for the imagination.

To many, starting a food truck already puts us in the "Rogue" Category, among other labels....
Our grand plan to make wedding catering more fun for the people involved is starting to take place.

Make sure that you keep some tradition, no matter what that means to you, just remember to make the wedding menu all yours.
If our catering team can ever help with ideas in any way, please let me know.
You can always ask us questions here - catering@wanderingdago.com

If you just feel like cruising the wedding menu, check it out here - www.wanderindago.com 


Brandon
Chef/Owner - Wandering Dago Food Truck & Catering

Tastings - A forgotten piece of the puzzle

We need to clear the air on this subject ASAP

People are sending us emails saying that caterers won't do a tasting unless they book the wedding.
Insert a video of me shaking my head....

We all know how competitive the wedding catering market is on many levels.
Our team has always believed that competition is the best way to keep things moving forward.
As a food trucker, we compete against all the traditional caterers, but also against a stigma -
Food trucks only serve street food.

In hearing that not only some traditional caterers, but also some of my fellow food truckers won't do a tasting makes me wonder a lot of things - None good.
Here is my honest opinion.

Absolutely do not do business with those people.
You are a number,  a spoke in a wheel, nothing more than a dollar amount to them.
We are in the business of serving food to people - We love it, that brings us joy and happiness.
Apparently the joy is not shared by all. Perhaps some are just too busy to hear all about your big day and what you would like the food setup to entail.

When you reach out to a wedding caterer, don't ask if they will do a tasting - Insist.
Our catering team shoots for 2 proteins, 2 sides and an appetizer - Switch the appetizer and side count if you are planning a heavy cocktail hour setup.

This is just like meeting your potential partner - This is a date as well as an interview.
The tasting is a great time to go over service styles, the options for the appetizer course and how changes will affect pricing. We all know that most caterers love to do the old bait and switch setup-
If you change from a Non Premium to a Premium Appetizer, get your wallet out.
What the hell is a premium appetizer? Did it go to graduate school?

If you are going to spend more money, you better be able to taste and decide.
Don't get me wrong, I understand spending some more money for a higher end product.
I could drive a Mercedes and tell you pretty quick that I love my Subaru, but there is a difference.
Without driving, the cars look pretty well the same.

As a food trucker, I want to meet the clients personally. We invite them to our house to break bread, to hear their story and to learn more about them as a couple. We eat, drink, they even meet our Great Dane - If Roxy doesn't approve, the deal is off.
Last week we had a couple come up from Brooklyn with their wedding planners. We shared recipes on braising chicken thighs, I heard all about the amazing fishmonger they prefer to use for the seafood on the menu and we made some great friends.  This is the human element that cannot be achieved via email or by looking at a brochure.

If a wedding caterer will not do a tasting because that is their policy, I am sure they have a reason.
None of the potential reasons make a damn bit of sense to me, but I am sure they have a reason.
When we decided to write a blog about food trucks and weddings, I wanted to make sure that people could use it as a resource.

Keep in mind that many caterers can do a great job of preparing and serving the food at your wedding. Just imagine how much peace you will find when you see the equipment to be used, meet the catering team and taste the food that will be on your wedding menu.
There are times for settling, this is not one of them.

If you have any other questions about tastings, please reply on the blog or email me here -
www.wanderingdago.com

Thanks -

Brandon
Chef/ Owner - Wandering Dago Food Truck & Catering

Foodie Friday - Pastotto

Welcome Back to Foodie Friday -

I am going to start each Foodie Friday Post with the grades on the previous week's recipe.
Chic Pea Meatballs from our friend up in Saratoga, the Toga Food Fanatic - Ashley Dingeman.
Check her out on Twitter @TogaFoodFanatic or check out her FB Page - https://www.facebook.com/SaratogaFoodFanatic

Ashley has a great point of view when it comes to reviews - She is a foodie, of course she would be perfect for doing restaurant reviews.
Come to find out, she is also quite the cook as well.
I made her meatballs following the recipe and here is my take -

Overall Grade - B+
Why not higher-

• Seems to be little tiny bit bland, could have used more salt 
• More fresh basil would have brightened up the end product
• Some garlic would have really solidified the Italian Flavor Profile

Why so high -

• This little gem has endless uses - swap out a couple ingredients and have a totally different flavor profile - go Mediterranean, go Asian, go Southern.
•  I love how she baked them and did not fry
• Vegetarian and vegan options are so important to have a complete recipe box.

The People's Vote - Each recipe is also voted on by the readers.
Overall Grade - A-

People loved the simplicity, the baked side and also the vegan/ vegetarian/ gluten free options with this recipe.
Thanks so much Ashley, we will always love when you stop by and share a recipe.


Now, to the recipe this week..... Cue Orchestra

This week I asked our good friend Linnea to share a recipe from her blog - Borealis Kitchen
If you love food and are tired of the same old, same old - Check out her blog
http://borealis-kitchen.blogspot.com/2014/01/pastotto.html

Very rarely would I consider a pasta recipe on this blog - Until now.
Please sit down. Take your Italian Grandmother into another room. Prepare to have your mind blown.
Here is what Linnea has to say - 

pastotto

This, friends, is a post you need to pay attention to. I am about to do you all a massive favor. It will involve yelling at you, but I yell because I care.

STOP COOKING YOUR PASTA IN PLAIN, BORING WATER AND STOP EATING PLAIN, BORING PASTA. THERE IS NO REASONABLE EXCUSE FOR THIS BEHAVIOR. JUST STOP IT.

Let's face it: pasta is dull. Unless you find authentic, homemade stuff, pasta is bland as can be, and even finding homemade doesn't guarantee it's going to be flavorful. Plus, half the time the sauce is too thin and just rolls off the noodles, and what you end up with is a forgettable, disappointing meal, which is why people end up just dumping mass amounts of cheese on top, or even worse, that "Parmesan" dust that doesn't even need to be refrigerated.

Never again! Now your pasta can actually taste like things!

There is one simple rule for pasta to be rich and flavorful: cook it like risotto. Start off like you're making the sauce (saute some onion/shallots/garlic/tomatoes/whathaveyou), then add oil and dry noodles, then broth in half-cup increments til the pasta has absorbed it all, then finish it like you're finishing the sauce (with "cream," a thickener, etc) and that's all. Since the pasta is cooking with  the sauce ingredients and stock rather than water, it's infused with all that flavor. Delish.

Here's one I messed around with to bring to my holiday potluck party on Friday. It's lovely as is, but next time I may also finish it with a bechemel, just to give it even more lushness.

Mushroom Leek Pastotto

Earth Balance butter and olive oil for sauteing
1/2 lb pasta (gemelli is a classic, but I quite like to use orecchiette or campanelle)
2 cups sliced mushrooms
1/2 to 1 cup leeks, thinly sliced
1 shallot, minced
1 tbsp minced garlic (I use jarred, minced garlic because I like how much mellower it is than fresh)
1/2 cup white wine
2.5-3 cups vegetable stock (I never use tomato-based stocks since mostly they make things taste like tomato paste, and here it's especially important to avoid them because you don't want to overpower the delicate flavors of the mushrooms and leeks)

 Heat a heavy and deep skillet over medium heat and melt 2 tbsp Earth Balance in it. Add the shallot, garlic and leeks and saute for a minute or two, then add mushrooms. Cook, stirring frequently, until the mushrooms brown. Add the pasta and a tablespoon or two of olive oil, and stir and toss the pasta until it's evenly coated and glossy. Add the white wine and simmer, stirring frequently, until the wine is mostly absorbed. Add 1/2 a cup of stock and repeat the process. Once absorbed, add another 1/2 cup, and so on, until the stock is absorbed and the pasta is tender. Serve piping hot, and you just try not to eat 3 helpings, I dare you.

It's so easy to vary this recipe, and use whatever herbs, spices and vegetables to different effects, plus the whole shebang takes less than 1/2 an hour, so it's a nice last minute meal idea.

Enjoy!

As a huge backer of the No Carb Left Behind Movement, this was out of this world good.
There was a silkiness to that pasta that Scott Conant would marvel at.
The Pasta Gods were smiling today.

The depth of flavor in this pasta is like a good braised beef dish or a perfectly done pork ragout.
The leeks were a fantastic flavor in this dish, this coming from someone who is not in love with leeks.
I think Linnea is spot on in saying you could take this dish to any part of Italy and beyond with flavor profiles.
I would be a huge fan of giving your favorite red sauce the day off this Sunday.
Take this recipe for a ride and let me know what you think.
Email your reviews to - info@wanderingdago.com or leave a comment here.

See everyone next Friday -

Brandon
Chef/ Owner - Wandering Dago Food Truck & Catering