I received an email from Bonnie the mother of the bride for the wedding that we did in Catoctin Mountains so I wanted to share it here.
We had the good fortune to have John Langenfelder, the Maryland Pig Roaster MPR Chef, roast a pig for our daughter’s wedding. Held on October 18 at Camp Greentop in Catoctin Mountain Park, the setting was perfect for a pig roast. Just after the ceremony ended, John rolled up behind the Dining Hall. While we met and greeted our guests in the Recreation Hall, he set up. The result was magnificent—a 125 pound oinker who gave his life for a good cause. (We “ate local”—John obtained a pig through Catoctin Farms at very little extra cost–but I’m sure his other choices would have been just as delicious.) John also provided a few side dishes. It was with great anticipation that the guests enjoyed a bountiful feast.
Maryland Pig roaster is roasting a 125 lb. free range pig from Catoctin Mountain Farms for a wedding at Catoctin Mountain Park this Saturday 10/18/2014. We are also supplying Green beans (with and without smoked pork belly), macaroni and cheese and ice tea/water.
We recently did a wedding reception for Adrienne near Poolesville, MD at Calleva Farms. A beautiful rustic setting set in the countryside. We prepared a roasted pig, bbq chicken, green beans, baked beans, mac and cheese, cole slaw and potato salad. Adrienne chose our optional wedding service. We received many compliments from Adrienne, her hubby and guests on the food and setting. Adrienne was kind enough to post on my Facebook account:
MD Pig Roaster is BEYOND amazing! We used them for our wedding reception this past weekend and I’ve never received so many compliments on food and service. John made the ordering process and setup so easy and he definitely went above and beyond to make sure we had a great experience. I would highly recommend MD Pig Roaster for your next event. It’s wonderful local business.
As part of our personal chef services, Lindsey contacted me to prepare a special dinner for herself and two friends, one who is getting married in June. Lindsey wanted a special evening and thought having a personal chef cook in her home would be a treat. Lindsey and I worked on a menu to include gluten-free foods with a vegetarian option. The menu we worked up, courtesy of Chef Alba Johnson from her Brazilian and French Cooking classes, was:
Pao de Queijo (cheese puffs) made with tapioca flour
Brazilian Coconut Chicken (where we substituted Cod, Shrimp and tofu for the chicken)
Brazilian Stuffed Peppers
Tarte fine aux pommes (Tart with thin apples where we substituted a dish in place of the puff pastry tart)
Lindsey lives in a beautiful condo in Fells Point overlooking the harbor. What a magnificent kitchen to cook in! After meeting Lindsey’s friends, Jeannie and Emily (the bride-to-be), I sat down with these three beautiful ladies and reviewed what we would be preparing for their dinner. Then I quickly got down to work. With their help, we prepared all the ingredients that we would need for the dishes. Dinner was ready about 9 PM (they snacked on the Pao de Queijo). After dinner, I prepared the Apple tart. Lindsey’s comment to me via a text message was “we had a fabulous evening. Thank you again for making it fun and, not to mention, absolutely delicious” I, too, had a lot of fun cooking for these three lovely ladies. Jeannie sent me an email: “Thanks for a wonderful meal on Saturday! It was a perfect way to enjoy our girls night out with added delicious entertainment. It was a treat.”.
Chef john Brazilian Stuffed Peppers
jeannie emily lindsey
Brazilian Coconut Chicken