Barraud Caterers’ wedding in Roxbury, CT, was featured in The New York Times Magazine Style section. The article, titled ‘The Two-Ring Circus’ describes the wedding held on the Connecticut estate of the Modernist sculptor, Alexander Calder. A circus tent was erected on the grounds where the wedding dinner and circus featured magic, high wire, hula-hoop and quick change acts between the various courses of Barraud’s feast.
Amuse-Gueule
- Chicken samosas with cilantro yoghurt
Chorizo paella piggies
Crab, celery and walnut salad in golden beets with watermelon dressing
Moroccan-spiced tuna salad on radish with arugula and passion fruit vinaigrette
Chilled avocado soup with grapefruit-horseradish relish
Formal Dinner
- Tomato water with basil oil sorbet
- Lobster with curried orange sauce and Indian five spice oil
- Roast loin of lamb with Niçoise-French toast — red wine-thyme sauce
- Asparagus, morel and parsley salad with corn sorbet and white asparagus vinaigrette
- Epoisses de Bourgogne with blueberry-thyme compote
Chabichou du Poitue with rosewater-walnut crêpes
Honeyed Manchego with smoked paprika, almond, thyme salad
- Chocolate Mousse Celebration Cake
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