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.

  • roxbury1Lobster with curried orange sauce and Indian five spice oil
  • roxbury2Tomato water with basil oil sorbet
  • roxbury3Asparagus, morel and parsley salad with corn sorbet and white asparagus vinaigrette
  • roxbury4Roast loin of lamb with Niçoise-French toast — red wine-thyme sauce

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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