Wedding Catering

Fancy Plants Catering has provided outstanding food and service for over a dozen weddings in the short time we’ve been in business, and are always taking new requests.
From small, private dinners for 40 people, to grand weddings of 200 people or more, we meet with each client to work on a menu that is fine tuned to the occasion, and provide complimentary tastings of the menu so you can best choose what is right for your party.


(table setup)

(deviled mini potatoes)

(vegan meatball and grilled pineapple skewers)

We have different themes and menus for your special occasion, and here are just a few menus we’ve done recently:

Wedding for 180 at Elawa Farms:
Cocktail Hour/Appetizers:
1) Crostini Bar, 3 spreads. (saag paneer, smoked beet, olive tapenade)
2) Eggplant Bacon wrapped Dates filled with Almond Ricotta.
3) Stuffed Shiitake Mushrooms; filled with shredded tofu, umami vegetables, topped with pepper aioli.
4) Mini Deviled Potatoes:
4) Kids Table, Mac ‘n’ Cheese, PB&J,
5) Seasonal Fruit Spread (on kids table, but also for adults)
Main Dinner:
6) Baked Strawberry Salad, Fennel Confit, Market Greens, Sunflower Seeds, Champagne Vinaigrette
7) Pasta Salad with Zucchini, Tomatoes, Cashew Mozzarella, Basil, and Walnuts
8) Build Your Own Baked Potato Bar, with Shredded cashew cheese, sour cream, broccoli, smoked seitan bacon.
9) Tamales Bar, 100 servings (2 per person), plus housemade mole and avocado-tomatillo salsa
10) Lasagna: Smoked Lentil Bolognese, Tomato, Soy Mozzarella, Basil.


(tomato and cashew mozzarella caprese skewers)

Here’s a Tiki-Themed Wedding we did for 80 people in Chicago:
Cocktail Hour/Appetizers
1) Rumaki: Water chestnut and grilled scallion wrapped in eggplant bacon with soy ginger glaze
2) Crostini Bar, 3 spreads. (saag paneer, smoked beet, olive tapenade)
3) Poke Bar. Avocado, macadamia nut, and trumpet mushroom poke, tortilla chips, accoutrements
4) Mini Deviled Potatoes: Topped with smoked paprika and chive.
5) Roasted Vegan Meatball, Pineapple, and Mint Skewers, Served with Tamari Glaze, and served in a pineapple
Dinner:
6) Mango, Papaya, Jicama Salad with Roasted Pineapple Vinaigrette.
7) Pasta Salad with Zucchini, Tomatoes, Cashew Mozzarella, Basil, and Walnuts.
8) Tamales Bar, with Housemade Kona Coffee Mole and Avocado-Tomatillo Salsa


(jicama poke on taro root chips)

Here’s a menu that utilizes a bit of both menus, with adaptations, for a wedding for 200 people at Cantigny:
Cocktail Hour/Appetizers:
1) Almond Ricotta Filled Dates Wrapped in Eggplant Bacon 300 pieces, $1.50/piece, = $450)
2) Crostini Bar, 3 spreads. (saag paneer, smoked beet, olive tapenade)
(100 people regular. $5/person = $500) (100 people GF crostini and endives $5.50/person = $550 )
3) Poke Bar. Avocado, macadamia nut, and jicama poke, tortilla chips, accoutrements (200 people, $6/person = $1200)
4) Mini Deviled Potatoes: Topped with smoked paprika and chive. (they won’t be slightly sour this time) 220 pieces, $1 each = $220
5) Roasted Vegan Meatball, Pineapple, and Mint Skewers, Served with Tamari Glaze, and served in a pineapple: 165 skewers, $2 each = $330)
6) Caprese Skewers: Cherry tomatoes, cashew mozzarella, basil, olive oil, balsamic.
7) Kids Table. Mac ‘n’ Cheese, plus PB&J
Dinner:
8) Grilled Peach Salad, Fennel Confit, Market Greens, Sunflower Seeds, Champagne Vinaigrette
9) GF Pasta Salad with Zucchini, Tomatoes, Cashew Mozzarella, Basil, and Almonds
10) White Bean and Vegan Sausage Cassoulet: Made with Plum Tomatoes, Herbs, and GF Thyme Bread Crumbs.
11) Seared Polenta Cake with Gigante Bean-Tomato Ragout, seared corn, and green beans.
Additional Dessert Requests
12) Watermelon Skewers with Fancy Salt and Balsamic Reduction served in a Watermelon
13) Almond Cake with Strawberry Compote and Slivered Almonds (GF & Sugar Free)


(almond ricotta stuffed dates wrapped in eggplant bacon)

Each wedding is very different, and we are happy to work with you on selecting the food you’d most enjoy, to providing staff if needed, helping with the organization, licensing and insurance, and even liquor and bartending.
We’ve learned a lot about what planning will help make a successful wedding, and are happy to work with you!

If you’re interested, we’ve provided a contact form below, and will get back to you at our earliest convenience.

Sincerely,

-Kevin Schuder
Chef/Owner, Fancy Plants Catering

 

Subscribe to our Newsletter
Join our newsletter to receive notice on upcoming dinners, and events. We share seasonal recipes with every email, and first time subscribers get a download of 5 of our classic recipes.
We hate spam. Your email address will not be sold or shared with anyone else.