Spring & summer wedding reception ideas

At Jacquie’s Gourmet Catering, we love to plan spring and summer wedding receptions. The world is in bloom, warm and in love… such a lavish and bountiful time to get married!

There are also so many, many different ideas and themes to choose from when you are planning a wedding reception in the warm months. We enjoy working with the bride and groom to create the right feel, theme and the vibe for the event – and the ideal food and drink, too.

Here are Jacquie’s spring and summer wedding reception tips on how to bring the lovely color and warmth of the season into your big day:

No matter what you choose for your spring/summer wedding reception, let’s meet to get things booked and begin getting a feel for your ideas early. Jacquie’s Gourmet Catering can bring your wedding ideas to life in all kinds of ways, keeping foods fresh and organic, sustainably and locally raised, and always… delicious.

 

 

 

 

 

How far in advance should I book my party?

That’s a question we get a lot. The best answer we can give is – provide us with as much advance time as possible.

For instance, if you want a June wedding reception (our most popular month), six months out is a good time frame. Same goes for booking a holiday party. The earlier the better – especially for much sought after Friday and Saturday nights in December. They go early.

The good news is that Jacquie’s Gourmet Catering can  provide information about the best time and days of the week for parties, “bar flow,” and other details that will help you and your guests take maximum advantage of our venue.

Jacquie’s Gourmet Catering has fantastic ideas for themed parties and events at Finley Creek Vineyards, too. Give us some ideas to get us moving in the right direction, and we’ll be happy to spin out everything from ethnic foods to theme color-coordinated appetizers, bands, PA systems, lighting, signage…stuff you may not have even considered.

When you book a party with us, you get the best food and service...and the best planning, too.

Let’s plan a great evening together!

- Jacquie

 

 

ILEA thows a lovely luncheon together with ABC -- at our Finley Creek Vineyards

Jacquie’s Gourmet Catering is proud of our newest event site, our own Finley Creek Vineyards in Zionsville.

The vibe at Finley Creek is relaxed yet chic, and the food, naturally, is always fabulous – as it is prepared by Jacquie’s gourmet team of professionals.

Last week, ILEA, the International Live Events Association, partnered with the Association of Bridal Consultants to host a terrific luncheon at Finley Creek that included renowned wedding consultant Sasha Souza of California.

Jacquie pulled out all the stops for the luncheon, attended by 150 folks. We kicked off the luncheon with some of our favorite hors d’ouevres, which were all met with approval:

The salads were colorful and crisp:

And then, the main course:

Braised Indiana-raised Pork Tenderloin from This Old Farm stuffed with Fig and Pancetta. Served with French Puy Lentils, Haricot Vert Bundles, Butternut Squash Chutney, Vincotto, and Micro Ruby Radish Greens, it looked as fresh and savory as it tasted!

There was also a yummy vegan entrée: 
Cilantro Potato Cake toped with King Trumpet, Mushrooms with Roasted Corn Salsa, and Roasted Red Pepper Puree, Garnished with Micro Ruby Radish Greens.

Which… leaves the dessert (which nobody left alone!)

Our Dutch Apple Baby with Salted Caramel Gelato was met with universal approval. A lovely finish to a great gathering.

Because this was a celebration, there was a self-serve Glug Station featuring Cinnamon Sticks, Cream, and Nutmeg.

There was also a signature gin drink for the occasion, created especially for the group by Hotel Tango, plus red and white wine, soda, Hibiscus iced tea, and lemonade.

Industry experts have give Finley Creek Vineyard their 'air kiss' of approval. Be sure to check us out for you next event!

Why Jacquie’s Gourmet Catering uses locally sourced meats

“I use locally sourced meats from Indiana farms as much as possible,” says Jacquie Bols, owner of Jacquie’s Gourmet Catering. “Not only does it have a superior taste, but I like supporting responsible farmers who choose to raise their animals sustainably rather than mass-produce them on a factory farm.”

Just think about the last time you bit into a luscious just-picked vine-ripened tomato. Juicy and delicious, right? Compare that to a store-bought tomato. There’s a dramatic difference in texture, taste and juice. The same is true for sustainably raised meats versus those purchased at a store. The meat is more flavorful, deeper colored, and definitely fresher. You can taste the difference.

There are quite a few Indiana farms from which I purchase fresh chicken and pork on a regular basis; Gunthorp Farms in Springfield, Indiana; Trader’s Point; and This Old Farm in Colfax, Indiana, among them. I know the farmers and have seen their stock. I know what they feed their animals and how they treat them. They will not use growth hormones, feed additives or nontherapeutic antibiotics. So I’m confident I’m giving my customers safe, quality meat.”

Not only that, but sustainable meat from pasture-raised animals generally contains less fat, fewer calories and higher levels of important nutrients such as:

There are environmental benefits to consider as well. Sustainable farms use responsible agricultural practices that protect the environment.

Says Jacquie, “When I buy meat from a sustainable Indiana farm, I am helping to support these efforts. That’s something that’s incredibly important to me, and I believe it’s something my client’s value as well.”

- Jacquie Bols, owner