Barraud Caterers’ wedding in Roxbury Ct. was featured in The New York Times Magazine Style section. The article, titled ‘The Two-Ring Circus’ describes the wedding held on the Connecticut estate of the Modernist sculptor, Alexander Calder. A circus tent was erected on the grounds where the wedding dinner and circus featured magic, high wire, hula-hoop and quick change acts between the various courses of Barraud’s feast.

Chicken samosas with cilantro yoghurt
Chorizo paella piggies
Crab, celery and walnut salad in golden beets with watermelon dressing
Moroccan-spiced tuna salad on radish with arugula and passion fruit vinaigrette
Chilled avocado soup with grapefruit-horseradish relish

Tomato water with basil oil sorbet

Lobster with curried orange sauce and Indian five spice oil

Roast loin of lamb with Niçoise-French toast — red wine-thyme sauce

Asparagus, morel and parsley salad with corn sorbet and white asparagus vinaigrette

Epoisses de Bourgogne with blueberry-thyme compote
Chabichou du Poitue with rosewater-walnut crèpes
Honeyed Manchego with smoked paprika, almond, thyme salad

Chocolate Mousse Celebration Cake