Drop-Off Wedding Catering Menu

Chef Tony McClanahan known in the region for 30 years in the wedding industry, catering to upscale wedding clients at venues across the entire East Tennessee region.

First Fruits Kitchen is the perfect solution for your wedding celebration, offering cocktail hour hor d oeuvres, fabulous dinners, and delicious wedding cakes. Worry free catering is what we deliver for one of the most memorable days of your life. It’s wedding day!

Selections priced at  $30 to $40 per person

Custom Menu Creation , consider these fabulous drop off catering dish ideas:

*Entrée/Proteins

Pork Roast Diane – Tender pork roast with a traditional Dijon cream sauce with a Southern twist.

Mandarin Grilled Chicken – Tender grilled chicken breast covered with a traditional oriental mandarin sauce atop fried rice.

Lemon Pesto Chicken –  Boneless breast topped with a ricotta, parmesan, & cream lemon pesto sauce.

Herb Crusted Pork Roast – Slow cooked pork medallion with an herb flavor sensation glaze.

Chicken Casserole – Creamy shredded chicken breast casserole with cheddar cheese.

Rosemary Beef Roast – a marinated then slow cooked beef roast, seasoned to perfection with a cooking gravy.

Shrimp & Grits – Charleston style with marinated shrimp blended with andouille sausage, bell peppers, shallots, bacon, and a nice buttery Worcestershire finish to flavor.

Chicken Marsala – a tender chicken breast simmered with fresh mushrooms in a marsala wine cream sauce.

Southern Gourmet Meatloaf – classic Italian gourmet meatloaf with andouille and topped with a tomato balsamic glaze.

Pecan Chicken Galantine – fresh flat chicken breast stuffed with a roasted pecan stuffing, baked and covered with a nutmeg white sauce.

Salmon Scampi – Generous 8 ounce salmon filets sauteed’ with garlic butter and a touch of lemon dill.

Parmesan Crusted Chicken – Tender Chicken breast marinated and breaded and baked with a parmesan cheese coating.

Pork Loin BBQ – Generous portion slow cooked pork loin with an incredible house-made barbeque sauce.

Tequila Lime Chicken – Tender Chicken breast marinated then dry rubbed with a distinct Cuban lime seasoning.

Blackberry Pork Loin – Dry rubbed tender pork loin, sliced and drizzled with a blackberry peppercorn compote.

Turkey and Stuffing – Season baked turkey atop “signature” cornbread stuffing and drizzled with stock gravy.

Hickory Smoked Ham – Tender smoked ham medallions with a slight brown sugar glaze.

Side Starches

Rice Pilaf – Traditional beef stock rice with celery and onion.

                                      Whipped Potatoes – Creamy baby Yukon potatoes blended with sour cream & butter.

                                                                         Pesto Fettuccine– A generous blend of pesto with olive oil toss.

                                                                       Creamy Mac N Cheese – 3 cheese mac and cheese.

Baby Yukon Potatoes – Steamed to perfection and tossed with olive oil.

Cheddar Whipped – Sharp Cheddar cheese whipped baby Yukon potatoes.

Fettuccine Alfredo – “signature” alfredo sauce slow cooked “full of creamy goodness” and tossed with fettuccine pasta.

Side Vegetables

Glazed Carrots – Steamed large julienne carrots tossed with a caramel sauce.

Steamed Broccoli Wedge – Large wedge broccoli steamed with butter & sea salt.

“Old Fashioned” Green Bean Casserole – French cut green beans layered with creamy mushroom gravy and topped with fried onion strips.

Garlic Parmesan Roasted Broccoli – Broccoli florets oven roasted to tender perfection and topped with shaved parmesan.

Parmesan Corn Casserole – “signature” corn casserole with melting parmesan cheese.

Traditional Green Beans – an East Tennessee recipe, slow simmering green beans with a touch of onion, smoked ham, with cracked pepper seasonings.

Broccoli Casserole – Traditional sharp cheddar creamy casserole with panko bread topping.

Garlic Parmesan Haricot – oven roasted seasoned haricot beans with shaved parmesan.

Creole Black Beans – Simmered black bean New Orleans style.

Side Salads

Spinach Salad – Fresh baby spinach tossed with bacon, roasted pecans, & parmesan cheese with balsamic vinaigrette.

Gourmet Tossed Salad – Romaine, cheddar, roasted almonds, croutons, bacon, & tomato.. Choice of two salad dressings.

Caesar Salad – fresh romaine, croutons, shredded Parmesan cheese with my “signature” Caesar salad dressing.

Breads

Cornbread Muffins, Signature Buttermilk Biscuits, Yeast Rolls, Garlic Texas Toast, Sourdough wedges.

Drop-Off Catering service includes:

Delivery and Set up – Caterer provides chafer racks, heating fuel, buffet serving utensils, and trays.

Upscale Disposable Flatware, Plateware, and Napkins are available at my cost $3.50 per person

• Minimum Drop-Off Wedding Catering Meal is 20 guests

“My recipes are handcrafted, house-made, and “signature” recipes prepared fresh using fresh ingredients in my kitchen. Then delivered and set-up professionally.”

Sincerely,
Chef Tony McClanahan

See Gallery below:

To order Drop-Off Catering please fill out the form below or click here to call.