11 Feb

February Wedding Menu Tasting

Our story is simple: trendsetting, high quality food and beverage paired with world class service. When we have the opportunity to showcase those talents to our clients, we shine and continue to prove how we deliver on our promise. February marked our first wedding menu tasting of 2016, and if we may say so, it was our best yet! Not only did we feature new menu items, we also included new elements in our tasting to help our couples as they plan their Indianapolis wedding receptions.

Wedding receptions require a fair amount of planning. After all, nearly 50% of most wedding budgets are dedicated to the wedding reception alone. With such a significant financial investment being made towards this special occasion, one will want to make the event as memorable as possible. Often times great food, beverage and entertainment are the key to being sure guests have an incredible time and continue to talk about the wedding reception for years to come. Our tastings are designed to provide both a taste of many of our menu items, as well as a taste of the service they can expect to experience on their wedding day. It is important that our clients and their guests are well taken care of.

This service begins the moment a guest arrives. Couples and their families were welcomed to Montage, Kahn’s Catering’s North side Indianapolis venue, by their event specialists and our staff. A registration table was set to mimic an escort card table, which is where the value of the evening truly began. We understand that not everyone is a wedding professional and there are aspects of weddings and wedding planning that our clients may be unfamiliar with. Part of the goal of our tastings are to provide our couples with the right information that makes planning an event with Kahn’s Catering less stressful and more enjoyable.


Once guests received their escort cards and cocktail hour menu, they were directed to the Champagne and Chardonnay rooms. Each room was dressed in a distinct wedding look to provide inspiration with the season’s latest trends with a beautiful wedding cake on display. A selection of sixteen hot and cold passed hors d’oeuvres were offered and ample bar options, both alcoholic and non-alcoholic, were available. We featured our new handmade berry lemonade, raspberry gin ricky cocktail, whiskey tasting bar (complete with spherical ice!) Italian soda options, as well as a full bar. We recommend guests wanting to offer a signature beverage to do so either during the ceremony or cocktail hour of their wedding to add an extra flair unlike most weddings their guests may attend.

Cocktail Hour Menu

Jumbo shrimp cocktail shooters GF

Eggplant cannelloni GF V

Strawberry, balsamic goat cheese bruschetta V

Cherry tomato caprese, mozzarella, basil, balsamic reduction GF V

Ahi tuna hand roll, avocado, frisee, sticky rice, sambal mayo

Golden beet, pistachio goat cheese mousse, citrus cranberry jam crostini V

Avocado deviled eggs, smoked paprika, micro herbs V

Beef carpaccio crostini, caper berry, truffle honey, micro greens

Caribbean meatball

Five spice beef short rib wontons with ginger hoisin dipping sauce

Pan seared crab cakes with red pepper remoulade sauce

Fingerling potatoes with camembert, asparagus tip and truffle oil GF V

Tempura avocado with chipotle aioli V

Moroccan chicken skewers with mango chutney

Curry lamb croquettes with mint pesto

Peking duck eggrolls with orange ginger marmalade

 kahns-catering-tasting-specialtybar-03 kahns-catering-tasting-specialtybar-02 kahns-catering-tasting-specialtybar-01 A three course dinner of salad, duel entree, and wedding cake was served in Cabernet room following cocktail hour. The room was set similar to that of a wedding reception to give clients a sense of how tables will be set and service will be delivered. Some of the trendiest and most popular linens we offer were on display for clients to browse through. With several hundred linen options available for our guests, it was impossible to show them all. However, the selection provided was stunning and several couples found ones they loved.


The evening’s meal was accompanied by menu and event planning information presented by owner, Joe Husar. He reviewed how to create a balanced menu that most guests will enjoy and gave helpful information about being able to create a memorable wedding reception. After dinner, clients had another opportunity to continue tasting. Small plates and stations were set in the Riesling room featuring salads, small plates,  a variety of cupcakes, and a late-night pizza station. This was the first tasting we have featured one of our late-night stations and we are incredibly pleased with its reception. It was certainly a favorite among guests!

Dinner Menu

First Course

Mixed field greens with hazelnut crusted goat cheese, sweet pickled golden beets, orange segments and Dijon mustard vine

Assorted dinner rolls, lemon rosemary flatbread, french butter balls and sundried tomato butter

Second Course

Porcini crusted filet of beef with pink peppercorn demi-glace

Pistachio crusted grouper, orange ginger butter sauce

Served with asparagus with stem on organize carrots, julienne of red bell peppers and gruyere and baby leek gratin

Third Course

Vanilla cake with white chocolate buttercream filing and icing

Salad Station

Spinach salad with pickled red onions, spiced pecans, grape tomatoes, herbed feta and brown sugar bacon vinaigrette V

Romaine with artichoke, garbanzo beans, feta, roasted red peppers, crispy lavosh and lemon honey thyme vinaigrette V

Caprese platter with fresh mozzarella, tomatoes, pesto and basil vinaigrette V

Mediterranean platter of hummus, tabouli, grape leaves, tzatziki, roasted eggplant, and baba ghanouj served with pitta bread and pita chips V

International cheese display of manchego, emmental swiss, brie courrone, Canadian cheddar, drunken goat cheese and stilton blue cheese served with crackers, fresh and dried fruit V

Small Plates Station

Blackened jumbo tiger shrimp with three cheese grits, wilted greens and smoked bacon

Braised beef short rib with red wine demi-glace, truffle polenta and baby stem on carrots

Grilled salmon with coconut lime cream, pistachio curried couscous and julienne bell peppers

Cupcake Station

Vanilla cupcake with banana pudding, vanilla wafer crumbles and vanilla buttercream filling

Chocolate cupcake with nutella cream and hazelnut buttercream filing

Lemon cupcake with blueberries and lemon curd filling

Late Night Station

BBQ Chicken, bacon. oregano crust

Portabella mushroom Florentine with tomatoes, spinach, oregano crust V

Alstian with caramelized onions, bacon, oregano crust


Event specialists and staff visited each table throughout the night to check in with clients and set appointments for planning meetings. It is recommended a planning meeting take place about 3 months prior to the wedding date. At the meeting items such as linen choice, menu choices, room set up, and timeline are discussed and finalized. While the decisions may seem odd, such as the type of napkin fold a couple may want on their tables, there are several decisions to be made and our event specialists are there to assist.

This tasting was the first of three for 2016. We look forward to our next two group tastings and continuing to meeting with our clients. If you attended our first menu tasting and still need to set your planning appointment, we encourage you to reach out to your event specialist soon.


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