Amazing photographer and longtime friend Jeff Dow came over recently to photograph The Cheese Board’s new DIY (“do-it-yourself”) catering, a program we developed because brides were calling us for affordable drop-off reception food, and we wanted to raise the bar by offering a beautiful presentation to compliment our tasty food. We had discovered some amazing eco-friendly platters at a national catering conference that fit into almost any decor. Jeff & Co. also captured our wonderful dining room, which is available after 5 p.m. for your private events, such as pharmaceutical dinners, sales presentations, board of directors meetings, or wedding rehearsal dinners for 20-50 guests. We think it’s the prettiest dining room in Reno…don’t you agree?
For one Reno couple, the decision to have a fall wedding reception outdoors turned into a dream come true, thanks to a little cooperation from Mother Nature and a little help from the wedding catering staff at The Cheese Board.
For Krista Kintop-Phillips, wedding catering manager, and Debbie Branby, owner of The Cheese Board, it was another happy outcome, thanks to careful planning and flawless execution. The two veteran wedding planners began by carefully considering the couple’s vision for sharing their October 16th outdoor wedding reception with 180 guests. Then, they got to work putting together a fabulous menu, a top-notch kitchen and service team, handling the countless details, and praying for great weather to make this fall wedding a memorable one.
The wedding was set on the lovely grounds of one of Reno’s most notable early homes, and the lucky couple created a simple yet elegant tone with their choices of white linens and gorgeous floral arrangements lovingly made by family members and friends.
“It was just beautiful. Everything came together perfectly,” Krista said. “And, because you never know about weather in Nevada, we had all the food and beverage stations tented just in case.”
The Cheese Board’s chefs and service staff set up a discreet “al fresco” kitchen, where they prepared a post-ceremony passed hors d’oeuvre of a Zinfandel-Poached Pear on a brown butter cracker with blue cheese and candied walnut; a selection of passed hors d’oeuvres, including Petite Artichoke Tartlets with Kalamata olives and goat cheese topped with roasted artichoke heart; a Petite Soup and Sandwich consisting of a sippable tomato basil soup with a petite grilled cheese sandwich with port salut and black forest ham; and a Sesame Tuna Tartare served in a wonton chip with wasabi roe and ginger aioli. As the guests strolled the gorgeous grounds of this landmark property, The Cheese Board staff set up six stationary hors d’oeuvres stations, where guests could nibble on a Mediterranean Platter with fresh vegetables, olives, grilled pita bread and house-made hummus; a Grilled Spiced Prawn drizzled with lemongrass curry; an Asian Noodle Salad served in mini to-go boxes with chopsticks; Lamb Lollipops consisting of grilled marinated petite lamb chops served with a tomato chutney; Wild Mushroom Tarts topped with crumbled blue cheese and toasted pecans; and Truffled Mac-n-Cheese baked and served in a petite ramekin.
At the end of the lovely afternoon and evening, “the client was just thrilled.” Krista enthused. A few days later, a lovely note from the bride’s mother arrived with her reflections on the event.
“Thanks to both of you for ensuring that the wedding reception was perfect! Working with both of you before the occasion inspired confidence, and we were thrilled with all the details. We have many “foodie” friends, and we received nothing but glowing reports about your creations and service. I knew you’d impress all those guests from New York City to Los Angeles.”