I recently returned from a trip to St. John’s, US Virgin Islands where I had the opportunity to cater small wedding. The wedding took place at Ocean Palm Villa in the southeast part of St. John’s called, John’s Folly.
It was a wonderful trip and a wonderful wedding. I had a chance to cook for 15 adults and 2 babies. It turned out great. Here are some pictures and descriptions of the food.
The first appetizer was a cold Coconut-Mango soup, garnished with diced mango, a chiffonade of fresh mint, and a grating of fresh nutmeg.
It was a great way to start a meal in the intense head of the Caribbean.
The second appetizer was Grilled Red Snapper, with a drizzle of scallion oil and lime juice.
Red Snapper is probably my favorite fish to eat. This was a lovely rendition, and it was gone in a flash.
There were 4 main course options, a little something for everyone. The first was Grilled Jerk Chicken.The chicken was marinated in a jerk seasoning paste for 24 hours. It was then slow-grilled to perfection and garnished with fresh sprigs of thyme.
The second main course Grilled Flank Steak with Chimichurri.The flank steak was marinated for 24 hours in a red wine-parsley vinaigrette, then quickly grilled and drizzled with the Argentinian staple, chimichurri and garnished with fresh parsley leaves.
The third main course was Spice Rubbed Pork Tenderloin drizzled with Cilantro Oil. It was coated in a special blend of spices and marinated for 24 hours. It was then grilled and served sliced with a drizzle of bright green cilantro oil.
The fourth main course was Grilled Mahi-Mahi, with Mango-Butter Sauce.This was a great locally-caught fish that was simply seasoned with salt, pepper, and lime. It was grilled and served drizzled with a sauce made from fresh mangoes and browned butter and garnished with cilantro.
There were four side dishes to go along with the main courses. The first side was Marinated Grilled Vegetables.Thinly sliced eggplant, zucchini, yellow squash, portobella mushrooms, and Spanish onions were seasoned and grilled till done. They were then carefully layered and drizzled with a red wine-parsley vinaigrette. There were marinated overnight and served with more vinaigrette and fresh parsley sprigs.
The second side was Marinated Mixed Roasted Peppers, with Sherry Vinaigrette and Toasted Almonds. Mixed fire-roasted peppers were sliced and tossed with fresh herbs and a Sherry Vinaigrette. They marinated for 24 hours and then were served with more vinaigrette, olive oil, and chopped toasted almonds.
The third side was Coconut-Saffron Rice with Black Beans and Macadamia Nuts.The rice was prepared with saffron and coconut milk. It was tossed with cooked black beans, and then garnished with chopped roasted macadamia nuts.
The last side was a Mango-Pineapple Salad.Diced pineapple and mango were tossed with lime, olive oil, cilantro, red onion, and jalapeno.
All the food turned out great, and I served it with a Caribbean favorite, Rum Punch, as well as Margaritas and of course a Champagne toast. Everyone had a great time and really enjoyed what they were eating. I hope I have many more experiences like this one.
I’d like to say thank you to the new couple, Gregg and Julie Jones for having me cater their wedding. I would also like to give a special thanks to Mike Davis and Trillium Imaging for taking such great pictures of the wedding food. Trillium Imaging is Canton, MI based wedding and portrait business. For more information about Trillium Imaging, click on their link in the list of links at the right of this page.