A WEDDING FEAST

A much anticipated multi-cultural event took place this past weekend  when Kris’ nephew Jordan and Charu were married at his parent’s home on Wolfe Island, on the shore of Lake Ontario.  This celebration brought together families with so many cultural backgrounds it was hard to keep track.  Two of the highlights were the Indian ceremony, performed outside, under the mandap, and the Jewish prayer service conducted by Jordan’s Muslim Aunt Ingrid under the Chuppah.  It was a beautiful blending of cultures and traditions shared by many loving family members and friends at the water’s edge.

 As in most  celebrations, food took centre stage after the ceremony.  Guests gathered during the wedding feast  to share food, stories and dances until late into the evening ( is 3 am late??). 
How did they to accommodate so many different tastes, food practices and beliefs, and preferences?? Well, it doesn't hurt when your father owns a restaurant,  so Jordan and Charu were able to work with the chef at Windmills Cafe in Kingston to create an exciting and diverse menu.  The menu was designed around a number of food stations.  Starting with the salad station, guests could move around and choose from a number of entress, many of them grilled, to create a unique meal to suit their varied tastes.  The barbecue was the perfect cooking tool for all of these cuisines.  The typical wedding basics: grilled salmon, steak, kabobs, chicken or shrimp become succulent and flavourful ethnic dishes.  After eating through the menu - YUM!  (included below) we have decided to try to adapt some of these dishes and develop  our own grilling recipes for our future family celebrations.  Stay tuned throughout the summer.  We will be working on the duck this weekend!!

A SAMPLE OF THE WEDDING FEAST

Grilled & Chilled Shrimp With Mango Salsa

This is a take on the classic shrimp cocktail with attitude instead of simply boiling the shrimp we marinate the shrimp with garlic lime zest and lime juice, cilantro, flat leaf parsley and shallots then grill them, we balance that with my favorite salsa made with diced ripe mango, Madagascar peppercorn, red onions, jalapeno, diced red pepper, mint and cilantro with olive oil and lime juice.

 

Fig & Goat Cheese Bruschetta on an Herb Crostini

 

Bastilla Cigars  With Mint & Cucumber Raita

One of Moroccan best hors d'oeuvres commonly used for special occasions, it's sweet, sour and savory treat with saffron, cinnamon, preserved lemon, pulled chicken, vermicelli glass noodle, almond paste and orange blossom all rolled in phyllo sheets.

 

Hoisin Duck Pizzas

With Black Sesame Seeds and Scallions

Confit of duck pulled and marinated in hoison, ginger, mirin and tagorashi ( Japanese 7 spice mix) with caramelized onions as base.

 

Salad Bar

Select your Greens; Crisp Romaine, Mixed Baby Greens or Baby Spinach and dressed with your favourite accompaniments: Feta, Gorgonzola, Roasted Red Peppers, Walnuts, Red Onions, Grape Tomatoes, Julienne Carrots, Chick Peas, Cucumbers, Sun Dried Cranberries, Fresh Mixed Berries Salad Dressings- Windmills Balsamic Vinaigrette or Apple Cider Balsamic Vinaigrette

 

Sustainable Nova Scotia Salmon

Lemon Herb Crusted with a Smoked Tomato Sauce With Saffron Couscous

The salmon Pan seared and crusted with chives, thyme, lemon zest, garlic, gruyere cheese and butter.

The sauce is Spanish inspired with arbol chilies, crushed garlic in sea salt, smoked paprika and tomatoes all balanced with a hint of sweetness.

 

Asian Tasting Station

Presented in a Chinese Take-Out Box

 Sauteed Thai Chicken

Julienne vegetables, tamarind reduction, ginger, garlic, cilantro, sweet chili, and our Thai flavored chicken stock.  On a bed of coconut rice

 

 Windmills Asian Noodle Salad

Steamed Egg Noodles, Broccoli Florets, Julienne Red Peppers, Carrots & Red Onions tossed in a Chili and Ginger Infused Oil with Soya Sauce Served with Thai Shrimp Satays

 

Steakhouse Grill

Grilled Local Flank Steaks carved to order With Creamed Spinach, Grilled Mini Potatoes & Windmills Demi-Glace

Lamb Station Presented with a multitude of Herbs, Spices and Salsa from around the Globe With Naan Bread & Zaatar.  Grilled Pitas and Lamb Kabobs Marinated with Moroccan Chermoula and grilled on site. Bought locally the minced lamb is flavoured with  north  African style dry rub.

Dessert & Hot Beverage Station

Choice of Two Gelato's Fruit Mango or Dairy Pistachio served on Mini Waffle Cones,

Chocolate Cup Cakes and Fresh fruit Platters.

CONGRATULATIONS FROM THE COUSINS!!

These 2 were so creative and whimsical in their planning.  After providing this overwhelmingly delicious meal, we were all delighted at around midnight when lights emerged out of the darkness of the field - what could it be? A Chip Wagon!!! Poutine anyone?  

Just to get you started, try our recipe for:

            Grilled Scallops with Mango Sauce

 

  2          pounds  large scallops

  2          teaspoons  vegetable oil

               salt and freshly ground pepper

                        For the Sauce:

  1          large  ripe mango -- peeled and cubed

  1          tablespoon  ginger root -- grated

  2          cloves  garlic -- roughly chopped

  2          tablespoons  rice vinegar

  2          tablespoons  canola oil

  ½           teaspoon  asian chili sauce

              cilantro or mint leaves -- for garnish

Rinse scallops, pat dry with paper towels and remove the side "muscle" if attached.  Toss the scallops with 2 teaspoons vegetable oil and salt and

pepper in a medium bowl.  Set aside.

In a blender or food processor, puree the mango, ginger root, garlic and rice vinegar.  Add canola oil and chili sauce and blend together.  Test add salt and pepper as well as rice vinegar to taste.

On a preheated barbecue set at MEDIUM, grill the scallops quickly, about 1 ½ -2 minutes per side.

Drizzle a little sauce into individual martini glasses, then add 2 scallops and drizzle with more sauce.  Garnish with a sprig of fresh cilantro or mint.