Modern Tex Mex Wedding Menu Tasting in Austin

Whenever people ask about how @TheRealMrFury and my wedding planning is coming along, they always add something to the extent of: at least you know the food will be spectacular! The assumption is understandable, given how he and I met through our mutual passion for food.

Initially, we were stumped. We want to stay at a modest budget but do not want to sacrifice our food values. You know, sustainable and seasonal ingredients, frikin delicious, and plenty to go around. Deep inside, I felt pressured from what our friends were expecting from us, especially since they love our cooking. I jokingly brushed people off by saying, “oh, I don’t know… it’s not as if we’re catering our own wedding…“.

Thankfully, we met Kristine, a talented chef and caterer in Austin, Texas. I found her through, get this… her sister who lives in Vancouver. Helen of Growing Chefs introduced us after hearing that I’m planning my wedding down South. After a few email exchanges, The Cowboy and I found ourselves seated at the kitchen counter of Kristine’s adorable house with chickens running freely outside.

The only parameters I gave Kristine were that the menu should be 1) Texan/ Tex-Mex and 2) as locally sourced and organic as possible. Since some of our guests were coming all the way from Vancouver, we wanted them to experience fresh and contemporary Texan cuisine. (Yes, we considered a BBQ wedding, but only a split second). Kristine has solid relationships with many local farmers and is able to source beautiful produce and meats for us. Her seasoned background in Tex Mex cooking and acuteness to ethical eating set her apart at our first bite.

Here’s a sneak peek at what we tasted… or rather, polished off with 2 chilled bottles of wine.

Pork belly and pineapple tostatas. No possible way to go wrong with this at the cocktail reception.

Crab, grapefruit and avocado tostata. Fresh, citrusy and delicate. The creamy avocado ties in beautifully with the flaky crab meat.

Black eyed peas with warm bacon vinaigrette, mango and wilted greens. This was hearty, yet fresh and bursting with flavour. Bring on the pork fat!

Nopales and arugula salad with roast poblanos and queso fresco. Most peppery and hefty arugula I've ever tasted, fresh from the farm.

Achiote braised pork shoulder with pickled Texas peaches. The pork was impossibly succulent and paired seamlessly with the juicy peaches that Chef Kristine pickles every summer.

Texas duck confit with housemade bbq sauce and mangoes. This dish was smoky, tangy, and intensely flavourful. We're still torn between the bbq sauce and a mole sauce. One more tasting please!

These are just a few items that we tried on that fun evening. We can’t wait to finalize the menu and to share it with our loved ones on our big day.

What do y’all think?

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