Sunday, October 14, 2007
Wedding Catered by Michael Mina at The Westin St. Francis, San Francisco, CA
Some friends of ours got married and the wedding, held at the Westin St. Francis, was catered by the chefs at Michael Mina Restaurant, also in the West St. Francis. The appetizers were delicious, and the meal itself was much better than average for wedding food. Although, it's always a bit hard to turn out 60 or so of the exact same meal at the same time, at the right temperature.
Shortrib Bite
These were tender and very flavorful. You don't usually think of shortribs as an appetizer, but these were really great.
Mini Mushroom Puff Pastry
Savory mushrooms in a tender, light crust. Standard, but great execution.
Crab Spring Rolls with Mango Sauce
The spring rolls themselves were very tasty, but the sauce was a bit sweet for our tastes.
Chicory Salad with Pomegranate Vinaigrette, Candied Pecans, Point Reyes Blue Cheese and Pumpernickle Croutons
The chicory was very bitter, but stood up well to the strong flavors of blue cheese and pumpernickle.
Butternut Squash Soup with Cardamom Beignets and Granny Smith Apples
The soup was very creamy and super smooth, but the apples didn't add a whole lot and the beignet was rather heavy.
Miso Marinated Chilean Sea Bass with Matsutake Consomme, Braised Radish and Snow Peas
The fish was ever-so-slightly overcooked for our taste (although probably just right for most people). The flavors were very nice, however and overall, this was a successful dish.
Whole Roasted Ribeye of Veal with Herbed Spaetzle, Currants, Sweetbreads and Carrots
This dish was really amazing. The veal was tender and juicy. The spaetzle was light and flavorful. This was the most successful dish of the night.
Poached Pear with Vanilla Shortbread and Marscapone Glacage
Eve if we liked desserts, I don't think we could have liked this one. The pear was far too soft and the shortbread was dry.
The Wedding Cake
This was beautiful, very realistic looking, reasonably sized cake. And the piece Alexis had was carrot cake, which was a very pleasant surprise, since carrot cake is one of the only types of cake Alexis likes.
Shortrib Bite
These were tender and very flavorful. You don't usually think of shortribs as an appetizer, but these were really great.
Mini Mushroom Puff Pastry
Savory mushrooms in a tender, light crust. Standard, but great execution.
Crab Spring Rolls with Mango Sauce
The spring rolls themselves were very tasty, but the sauce was a bit sweet for our tastes.
Chicory Salad with Pomegranate Vinaigrette, Candied Pecans, Point Reyes Blue Cheese and Pumpernickle Croutons
The chicory was very bitter, but stood up well to the strong flavors of blue cheese and pumpernickle.
Butternut Squash Soup with Cardamom Beignets and Granny Smith Apples
The soup was very creamy and super smooth, but the apples didn't add a whole lot and the beignet was rather heavy.
Miso Marinated Chilean Sea Bass with Matsutake Consomme, Braised Radish and Snow Peas
The fish was ever-so-slightly overcooked for our taste (although probably just right for most people). The flavors were very nice, however and overall, this was a successful dish.
Whole Roasted Ribeye of Veal with Herbed Spaetzle, Currants, Sweetbreads and Carrots
This dish was really amazing. The veal was tender and juicy. The spaetzle was light and flavorful. This was the most successful dish of the night.
Poached Pear with Vanilla Shortbread and Marscapone Glacage
Eve if we liked desserts, I don't think we could have liked this one. The pear was far too soft and the shortbread was dry.
The Wedding Cake
This was beautiful, very realistic looking, reasonably sized cake. And the piece Alexis had was carrot cake, which was a very pleasant surprise, since carrot cake is one of the only types of cake Alexis likes.
Labels: Decor: 1, Food: 2, restaurant, review, Service: 2
# posted by Giao and Alexis @ 7:42 PM 
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