Catering
I have tasted the food. And it is GOOD.
Last night, Rob and I met with Colleen, the catering director at Lebanese Taverna, to discuss our options and sample some potential menu offerings for the reception. Colleen seems really cool to work with -- very laid-back, very helpful and super-nice -- and all the food we sampled (some I'd tried before, some new) was uniformly excellent.
We're planning food stations for the reception -- a themed table of mostly "finger foods" in each of the various rooms of the house. We've already decided that we're going to have one table just with cocktail servings of kabobs -- chicken, kafta (beef), shrimp and veggies. We may have other table with fattoush (a type of salad), falafel, stuffed tomato and hummus / pita bread, and a third table with small portions of kibbeh, with both cheese and spinach-stuffed fatayer pastries.
If we've planned it right, we're hoping that the layout of the house and the placement of the food stations will encourage people to walk around and mix and mingle (yay for social engineering). And there hopefully will be enough food on-hand that everyone will get plenty to eat -- and hopefully try (and enjoy!) some new dishes.
Rob and I decided recently that, since we liked Vancouver so much