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Danielle and Torrey

The best atmosphere for a couple’s wedding reception calls for a venue that is welcoming, beautiful, versatile and comfortable, Danielle and Torrey found just that at the Thalatta Estate. We first met this lovely couple back in January of 2015. After numerous phone conversations, a tasting, e-mails, and sent proposals, they decided to go with We’re Having A Party, Inc. While some couples may dream of a lavish Wedding Reception, perhaps one with a flower wall or (…) Danielle and Torrey had just one request; no chaffing dishes were to be seen by the guests. They explained to us that after attending many weddings in the past, they preferred and liked the look of not having any chaffing dishes out. In lieu of chaffing dishes, we used white platters wherever possible, pre-heated the plates to maintain food temperature, served the plates on marble or granite heated slabs and replenished continuously throughout the night. 

 

Menu

Guests were welcomed to the Estate with a non-alcoholic Purple Lemonade

Butlered Hors D’Oeuvres Served on floral-accented Platters

 

Caribbean Crab Cakes with Honey Mustard

 

White Fish Ceviche in Asian Spoons

   

Yucca Fritters served with Creole Remoulade

 

Goat Cheese Croquettas served with Guava Dipping Sauce

   

Creamy Pumpkin Soup Shots with a hint of Curry

 

 

 Buffet Action Stations

Buffet Stations will be accented with Fresh Foliage,

Soft Lighting, Lanterns, Votives and Unique Accent Pieces

 

Martini Salad Bar:

Caesar Salad

Caesar Salad will be served in Martini Glasses

Displayed on Plexi Glass

 

West Indian Station

East Indian Roti with:

Curried Chicken and Curried Shrimp with Potato and Chick Peas

Served in pre-set Small Plates at the Buffet Station

Plates were pre-heated to maintain food temperature

Plates were served on Marble or Granite Heated Slabs

 

Caribbean Rice & Red Beans (made with coconut milk)

Served in Petit Black Crock Pots with Lids and “Reflections” Petit Forks

 

Cod Fish Cakes (Accra) served with Tamarind Dipping Sauce

Served in Small 6 inch Plates  with Tamarind Sauce at the

Buffet Table in a Clear Square Glass Bowl

 

Mashed Potato Bar

Creamy Mashed Potatoes to include:

Baby Red Skin and Sweet Mashed Potatoes

Topped With a choice of:

Grated Cheddar

Chives

Picadillo

Sour Cream

Crumbled Bacon

Served in Martini Glasses on Plexi Glass

  

Tender Beef Short Ribs

Prepared in a Sweet and Savory Guinness Reduction served with Corn Bread.

Boneless Ribs with Sauce will be served in

Asian Spoons which will be pre-portioned and placed in Small Plates with the Corn Bread

Plates will be served on Marble or Granite Heated Slabs

  

Burger Bar

An Assortment of Sliders with a Selection of Toppings:

Kobe Beef

Pulled Pork

Topped with:

Bleu Cheese

Grated Cheddar

Caramelized Onions

Sliced Red Onions

Pickles

Bloody Mary Ketchup

Mustard

Barbecue Sauce

Presented at the Buffet in large sterno-heated White Platters.

Toppings were served at a table adjacent to the Burger Bar

 

French Fries & Sweet Potato Fries

Served in paper cones from a cone stand

  

Butlered Desserts

Tart Lemon Squares

Bread Pudding Squares with Bourbon-Caramel Sauce

Dark & White Chocolate Strawberries

  

Coffee Station

Freshly brewed Coffee; Regular and Decaffeinated

A Selection of Teas

Danielle and Torrey- 11/15/15- Thalatta Estate

Danielle and Torrey- 11/15/15- Thalatta Estate

Danielle and Torrey- 11/15/15- Thalatta Estate

Danielle and Torrey- 11/15/15- Thalatta Estate

Danielle and Torrey- 11/15/15- Thalatta Estate

Danielle and Torrey- 11/15/15- Thalatta Estate

Danielle and Torrey- 11/15/15- Thalatta Estate

Danielle and Torrey- 11/15/15- Thalatta Estate

Danielle and Torrey- 11/15/15- Thalatta Estate

Danielle and Torrey- 11/15/15- Thalatta Estate

Danielle and Torrey- 11/15/15- Thalatta Estate

Danielle and Torrey- 11/15/15- Thalatta Estate

Danielle and Torrey- 11/15/15- Thalatta Estate

photo Danielle and Torrey- 11/15/15- Thalatta Estate

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