Ruth Levine Events caters a wedding

In early September, Ruth had the opportunity to create a very special catered menu for a highly special occasion: the wedding of our son Ari.

She wanted to create a wedding feast that would reflect the South American heritage of his bride, Ursula. With that type of cuisine in mind, here was the menu she devised:

Baby Lamb Chops with Curry Mojo Glaze

Seviche on Spoon

Tequeños

Chilean Sea Bass with Platano Maduro Frito (Fried Sweet Plantains)

Arepa with Roasted Corn Salsa

Mache and Baby Sprouts and Greens with Brunois of Mango, Papaya, Strawberry and Corn Nuts with Broken Sherry Vinaigrette

Black Bean, Goat Cheese, Roasted Pablano and Jalapeño in Saffron Ravioli with Spicy Tomato and Crème Fraiche Sauce and Annatto Oil Drizzle

Mojito and Pineapple-Basil Sorbet

South African Mini Lobster Tail with Hollandaise Sauce and Tomato-Basil Concasse

Black Truffle Risotto with Herb Paste and Sautéed Shrimp

Cuban Black Beans and Rice for Table

Pan Cubano and Medianoche Breads

Guava Cheesecake

Dulce Con Leche Crêpes with Sautéed Apple

Croque en Bouche

Not all these dishes may be familiar to you, so here’s a glossary:

Seviche — raw fish marinated in lime or lemon juice, often with oil, onions, peppers and seasonings, and served especially as an appetizer

Tequeños — fried breadsticks formed by wrapping dough around queso blanco; a popular appetizer in Venezuela, especially at weddings

Arepa — a bread made of corn, originating in the northern Andes, similar to a tortilla

Mache — a salad green with a mild, lettuce-like flavor

Brunois — a very small dice

Annatto oil — a dark red-orange oil made by infusing an oil with annatto (achiote) seeds, used in South American cooking

Pan Cubano — A Cuban type of bread, with a distinctive taste created by its starter and enriched with lard that creates a smooth texture

Medianoche bread — A sweet, eggy type of bread roll, the type used to make a smaller version of the “Cuban sandwich” known as the “midnight special” (that’s another story)

Croque en bouche — a tower of tiny cream puffs, glued together by a caramel glaze and drizzled with the glaze (ours had a large cake as a base)

Here are some pictures, courtesy of our son Zachary:
Black Bean Ravioli with Tomato SalsaLobsterTail with Corn Pudding and Hollandaise SauceMojito and Basil-Pineapple SorbetBlack Truffle Risotto with ShrimpCroque en BoucheOne of the nicest things about this wedding was, of course, was that we got to enjoy playing the exalted role of Parents of the Groom. Here we are in a position you don’t often see us: relaxing and enjoying our own food, right along with everyone else.

Ruth and Marc at Ari's Wedding DinnerThe ceremony was held in our backyard in Pepper Pike, and the lovely late summer weather helped create a magical setting for the perfect wedding and a lovely and intimate wedding dinner.

If you have an event like a small, intimate wedding coming up in your future — or want to plan something special for the holidays (sorry we can’t provide weather like this for that!) — we invite you to find out what Ruth can do for you. Visit the Ruth Levine Events Web site and call 216.404.0500 or send her an email to set your plans in motion.

Some dinner before your dessert?

After kicking off our Julia Project with a soup of the day and moving on to entrees, our feature for tonight is on the sweet side: Le Gâteau Victoire au Chocolat Mousseline – Chocolate Mousse Cake, from Julia and Jacques: Cooking at Home. If that sounds good enough for you to join us tonight (and when doesn’t Chocolate Mousse Cake sound good?), you’ll be faced with the dilemma: what to order for a main course? Fortunately for you, we have suggestions!

Not to skip anything, let’s take a look at appetizers first. Many of our offerings are standbys that are usually on our menu all year long and that our diners return to again and again, such as our Asian Jumbo Lump Crab Cakes, potstickers, and house-cured gravlax salmon with potato pancakes. Others, however, are only recently added, and if you haven’t seen us in a while, you might want to give one of them a try. Here’s one: Medjool dates stuffed with almonds and wrapped in bacon with a reduced balsamic glaze drizzle and goat cheese crumbles. Or how about fresh white figs stuffed with goat cheese and wrapped in prosciutto with field greens and balsamic vinaigrette?

Now for dinner. How about a Black Angus Strip Steak with with sauteed shiitake mushroom caps and blue cheese mashed potatoes? Steak Oscar — topped with crab and shrimp — or perhaps Chilean Sea Bass treated in the same fashion? Whether it’s lamb shank, pork tenderloin medallions, roast duck with orange sauce or lobster ravioli that’s sounding good right now, you’ll love our specials.

One very seasonal dish you should know about before it’s gone: Wild Caught Alaskan Copper River Salmon with Ohio-grown English peas, haricots verts, asparagus, spinach, baby bok choy and baby redskin potatoes. It’s available only in very limited quantities, so make your reservations early.

Of course, our regular menu of comfort-food classics is always available to enjoy, so if you could go for some good old-fashioned chicken schnitzel and pierogies or a tasty Kobe beef burger, stop on by.

Whatever you’re in the mood for, we hope you’ll come in, bring a few friends to laugh and enjoy the time with, and make this Saturday night a little special.