The Five C’s of Catered Cuisine: CLASSIC by Pranzi Catering & Events

The Five C's of Catered Cuisine: CLASSIC by Pranzi Catering & Events | Southern New England Weddings | Ashley Bilodeau Photography

The third C in our “Five C’s of Catered Cuisine” blog series is Classic, and Pranzi Catering & Events did it justice with mouth-watering selections such as caesar salad and chicken Wellington. And although the dishes on the following sample wedding menu are familiar, each one is still modern-minded, crafted from only the freshest local ingredients and presented with elevated creativity and a supreme eye for detail.

HORS D’OEUVRE
SHRIMP SCAMPI
Topped with Garlic Butter, White Wine, Lemon and Fresh Herbs,  Served over a Crispy Cappellini Galette

The Five C's of Catered Cuisine: CLASSIC by Pranzi Catering & Events | Southern New England Weddings | Ashley Bilodeau Photography

The Five C's of Catered Cuisine: CLASSIC by Pranzi Catering & Events | Southern New England Weddings | Ashley Bilodeau Photography

SALAD
CAESAR SALAD
Local Organic Romaine Hearts with White Anchovy Creamy Dressing, Topped with Crisp Parmesan

The Five C's of Catered Cuisine: CLASSIC by Pranzi Catering & Events | Southern New England Weddings | Ashley Bilodeau Photography

The Five C's of Catered Cuisine: CLASSIC by Pranzi Catering & Events | Southern New England Weddings | Ashley Bilodeau Photography

ENTRÉE
FILET OSCAR
Pan-Seared Hereford Filet Topped with Poached Lobster Tail and Béarnaise Sauce
Accompaniments: Au Gratin Potatoes and Grilled Asparagus

The Five C's of Catered Cuisine: CLASSIC by Pranzi Catering & Events | Southern New England Weddings | Ashley Bilodeau Photography

The Five C's of Catered Cuisine: CLASSIC by Pranzi Catering & Events | Southern New England Weddings | Ashley Bilodeau Photography

CHICKEN WELLINGTON
Boneless Chicken Breast Stuffed with Spinach and Parmesan Cheese and Wrapped with Puff Pastry
Accompaniments: Buttermilk Whipped Potatoes and Green Bean Amandine

The Five C's of Catered Cuisine: CLASSIC by Pranzi Catering & Events | Southern New England Weddings | Ashley Bilodeau Photography

The Five C's of Catered Cuisine: CLASSIC by Pranzi Catering & Events | Southern New England Weddings | Ashley Bilodeau Photography

DESSERT
POACHED PEAR TARTE TATIN
Port Wine Reduction Accompanied with Vanilla Bean Gelato

The Five C's of Catered Cuisine: CLASSIC by Pranzi Catering & Events | Southern New England Weddings | Ashley Bilodeau Photography

The Five C's of Catered Cuisine: CLASSIC by Pranzi Catering & Events | Southern New England Weddings | Ashley Bilodeau Photography

CLASSIC HOME-STYLE CHOCOLATE CHIP COOKIES AND VANILLA MILKSHAKE

The Five C's of Catered Cuisine: CLASSIC by Pranzi Catering & Events | Southern New England Weddings | Ashley Bilodeau Photography

SIGNATURE COCKTAIL
FRENCH-75
Dal Bello Treviso Prosecco, Hendrick’s Gin, Simple Syrup and Fresh Lemon Juice, Garnished with Lemon Twist

The Five C's of Catered Cuisine: CLASSIC by Pranzi Catering & Events | Southern New England Weddings | Ashley Bilodeau Photography

WINE PAIRING
RED
Doña Paula Estate Malbec 2011

WHITE
Santa Cristina Campogrande Orvieto 2012

Images by Ashley Bilodeau Photography

As a native of South Coast Mass., Jen knows southern New England well but is never surprised when she discovers a new favorite destination. An English major who has worked in publishing as an editor and freelance writer for over 15 years, she enjoys interviewing, writing and especially blogging for Southern New England Weddings (because weddings are endlessly pretty and inspiring!). She lives in Rochester, Mass., with her husband and two young daughters.

Comments are closed.