You will have already been able to see, just by looking at the agenda, that Autumn is increasingly establishing itself as a golden time for wedding celebrations.Spring, already saturated with events, is giving way to autumn, and there are many reasons for this.
Temperatures are less extreme, and although there's always a chance of rain, that encourages outdoor celebrations. Autumn in the south is warm, which is a competitive advantage for the wedding industry, extending its peak season into October and mid-November.
For us, once summer is over, fall It offers an opportunity to renew inspiration and continue working: because these months are full of seasonal products that open up a new range of possibilities for working and being creative in the kitchen. Garden produce such as artichokes, asparagus, eggplants, apples, spinach, nuts… A palette of flavors that Alfonso Catering squeeze every last drop to offer an impeccable seasonal menu.
Whether it's a midday or evening banquet, Alfonso Catering has devised an elegant and avant-garde menu that, despite being made with seasonal products, stands out for its quality and excellent execution.
Before the banquet begins, the catering proposal revolves around a puzzle of hot and cold appetizers featuring delicacies that, just by hearing about them, make you want to savor them: Roquefort mille-feuille, capon foie gras with apple crisp, capon in almond brittle, Emmental cheese with bitter orange, a round of goat cheese with black sesame seeds… A prominent role for cheese and poultry, which pairs perfectly with a good sherry to whet the appetite. As a prelude to the meal, the more elaborate hot starters do not disappoint either: Roman-style hake, oxtail delicacies, eggplant with cane honey, triangles of marinated prawns, and Iberian ham candies with brandy.
Even in the starters, you can appreciate the deep respect that the cuisine of Alfonso Catering It showcases traditional cuisine and local products, but always filtered through a renewal process that breathes new life into classic flavors.
This is the perfect time to showcase creams and soups, as they're a first course that often gets relegated to the sidelines at events the rest of the year. In autumn, we offer the opportunity to serve warm creams at the table, which are anything but simple or secondary. The quality of their ingredients makes them true delights: cream of langoustine soup with fried bread, cream of zucchini soup with Torta del Casar cheese, or cream of roasted vegetables are just a few of the warm options to start your wedding banquet.
Let's finally get to the important part! A menu that will delight the bride and groom and is sure to surprise the guests. For starters, the selection features rice dishes in different styles: a mountain rice dish or one with Sanlúcar prawns, made with local products, or a risotto with Serrano ham and shiitake mushrooms. There's also room for the little ones. healthy Or for those who prefer a fresher starter, consider a superb salad: Lollo Verde lettuce salad with smoked salmon, Payoyo cheese, and a vinaigrette with red caviar; or guinea fowl salad with oak leaves and Sichuan mustard with chive oil. A great way to round off this autumn wedding menu would be with some top-notch main courses: Iberian ham delicacies with Amontillado sauce, Spanish-style beef cheeks, capon breasts with cranberry sauce, beef cheek tournedos, or quail breasts in oloroso sherry with macerated fruit…
Who wouldn't be tempted by a menu like that?