In the latest issue of Brides of Oklahoma, we were thrilled to give our readers a peek inside the kitchen with the top Oklahoma wedding caterers! Captured by Picturesque Photos by Amanda, this inside look at the amazingly talented chefs and the delicious dishes they prepare is such a treat and will definitely leave your mouths watering! We’re continuing our spotlight profiles with Oklahoma wedding caterer Executive Chef Roque Heidler from The Chalkboard! Stay tuned as we feature more from Oklahoma wedding caterers featured in the pages of Brides of Oklahoma.
Tuna/Melon Salad: EVO marinated watermelon, yellow fin tuna, lime jelly sesame oil brittle, harris powder, pickled melon rind, a slice of cucumber topped with avocado, tomato, jalapeño and scallion
Menus that are all customizable to tastes, wants and budgets
What is your signature dish? Prime Beef Wellington
What advice do you have for brides who are trying decide between a sit-down vs. buffet style meal? Plated meals off-site are hard to create variety for guests. Buffets create more variety of selection and are often more cost effective.
Do you offer menu tastings? Yes
Do you have a set menu or do you offer custom menus? Set menus that are all customizable to your tastes/wants/budgets
What advice do you have to offer brides and grooms? This day is about you two, not the guests! Don’t lose sight of that when planning your big day!