Vegan Wedding Catered by Kombu Kitchen!

We were delighted to provide food and decor for the first ever Kombu Kitchen catered wedding held at the Hellenic Center in Ipswich on June 16th. The cultural and culinary themes of the wedding were heavily based in Indian religious tradition, requiring some unique and unusual restrictions to the recipes used in the menu.  For example – no onions allowed!

We had a team of 10 staff, including my husband Keven as bartender, Amanda who rocked it as kitchen czar, and a fabulous team of servers who all got tons of praise for our service.  The most important accolade however came from the bride who was simply blown away and happy as could be. If you have an important event coming up, we would love to talk to you about helping with food, decor, or planning.  Keven and I have years of experience with events, and now are proud to offer spectacular gourmet vegan food as our specialty.

Weekly Menu for June 24th, 2013

Entree 1: Tempeh Burger + Garlic Pickles + Asian Slaw
Entree 2: BBQ Pulled Seitan + Green Beans + Roasted Potatoes + Fennel
Entree 3: Lentil + Green Apple + Dried Cherries + Pomegranate Reduction
Entree 4: Italian Pasta Salad + Veggies
Soup: Cauliflower
Salad: Wilted Kale + Almonds + Creamy Vegan Ranch ++
Grain:  Lemon Scented Quinoa + Peas
Vegetable: Beets, Carrots, Bok Choy
Breakfast 1: Fruit Salad
Breakfast 2: Vanilla Soy Cream
Dessert: Pistachio Rhubarb Mousse
Juice: Mixed Berry Smoothie

*contains gluten
++ contains nuts

Weekly Menu for week of June 17, 2013

Entree 1: Mock Duck + Mushroom Ragout + Greens *
Entree 2: Superfood of the Week- Mung Bean + Pomegranate Reduction
Entree 3: Cilantro Scented Bulgar + Summer Vegetable Medley
Entree 4: Tofu + Rice Noodles + Asian Vegetables
Soup: Cream of Potato + Leek
Salad: Spinach + Cashew Ranch Dressing ++
Grain:  Creamy Chive Polenta
Vegetable: Asparagas  + Roasted  Vegetable Misto
Breakfast 1: Coconut Yogurt
Breakfast 2: Cherry Almond Granola ++
Dessert: Chocolate Caramel Brownies
Juice: Mixed Berry Smoothie

*contains gluten
++ contains nuts

Weekly Menu June 10th 2013

Entree 1: Glazed Tempeh + Veggie Stirfry
Entree 2: Superfood of the Week- Quinoa Piccadillo
Entree 3: Red Lentil Dal + Roasted Cauliflower
Entree 4: Corn Penne Bolognese
Soup: Tofu and Spring Vegetable
Salad: Mixed Greens + Balsamic Vinaigrette
Grain: Brown Basmati Rice Pilaf
Vegetable: Sauteed Green + Zucchini
Breakfast 1: Carrot Orange Muffins *
Breakfast 2: Mixed Berry 10 Grain
Dessert: Peanut Butter Cookies
Juice: Ginger Lemonade

*contains gluten

++ contains nuts

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