This past Friday I went down to St Paul to the wedding & reception site to meet Tricia, the head chef Erin and Cara, a new addition to the staff at Sassafras. We are getting married near the banks of the Willamette River just next door to Champoeg State Park.
I am super excited to be working with Sassafras Catering. Tricia, Erin and Cara are easy to work with and they really understand the feel that we are trying to create. Every conversation evolves into a brainstorming session dreaming up new flavor combinations and ways of preserving the bounty of the season. For us, food is a big part of the day and a decision not to be taken lightly. Here is the menu that Sassafras created for us:
Water chestnuts wrapped in hickory smoked bacon
Crostini with pimento jalapeno cheese
Mini Southern tomato pies
Cheese display with seasonal fruit, berries and Little t American Bakery bread
Roasted vegetable torte layered with goat cheese
Roasted lemon rosemary chicken
Green beans w/ hazelnuts
Summer salad with berries, pine nuts and brie with tangerine vinaigrette
The Southern tomato pies are something you can get at their market stand, along with their jars of preserves, relishes and chutneys. I'm currently coveting a roasted beet and fennel preserve with horseradish and mint, doling out tiny spoonfuls until I know that a new crop of beets has replenished their supply. Look for Sassafras back at the Montavilla Market August 1st.