The Litchfield Saltwater Grille Chef's Table seats six

Not every bride desires the stereotypical partying all night bachelorette party. Instead, the new trend is for the bride’s best friends and bridesmaids to plan an elegant dinner party in the bride’s honor, with all the ladies dressing up, enjoying fine wines and champagne, and being treated to a gourmet culinary experience at a luxury restaurant.

So many brides consider themselves ‘foodies’ these days so a dinner at The Chef’s Table is the perfect extra special celebration.  A Chef’s table dinner is usually six courses paired with six wines.  The Litchfield Saltwater Grille offers tasting menus at the Chefs Table starting at $75 per person.

Your experience begins with a personal consultation so we can design the dinner party of the bride’s dreams.  At this time we will find out the brides personal favorites as well as any dietary restrictions she may have.  After that each dish is a surprise that evening.  The Chef even makes appearances throughout the night describing each dish as he serves them. And our sommelier will, of course, offer fine wine pairings to complement your meal. To end your dinner party with indulgent flair, our desserts menu is sure to please.

So as you sip champagne and savor our gourmet dinner party fare, there’s no question that your bachelorette party will be an unforgettable one that your guests will rave about for a very long time. As the guest of honor at this celebration, you shine as the elegant bride-to-be.

Happy Wedding Planning!  Brett Clugston, Wedding Planner

Each rehearsal dinner has a custom menu created with the host’s preferences in mind.  Generally the menu features a Harvest Table ready upon guests arrival featuring a vegetable crudités, imported and domestic cheeses with rustic breads, and a crostini display made with the Chef’s specialties.  Following the stationary hors d’oeuvres a formal dinner is served starting with a salad course, entrée, and dessert with coffee service.  The price per person starts at $34 including soft drinks.  What sets The Litchfield Saltwater Grille apart is that for groups of 18 or more there are no room charges ever.  The price is based on what you eat, drink, tax, and gratuity.  Te second thing that sets us apart from the rest is that we are a restaurant not a banquet facility and we would never want to be thought of by your guests as serving anything other than what has one us multiple awards in Connecticut Magazine.  Visit our website for rehearsal dinner package details and more about The Litchfield Saltwater Grille here… And please feel free to email me, or call me in the office at 860.567.4900 at any point in your process so that I can answer any of your questions.  And one last thing, Congratulations!  Bret Clugston, Wedding Planner

If your from Connecticut and want to welcome your fiancés family to your home host a New England themed wedding offering comfort foods you loved when growing up.  You can always opt for a stationary style wedding and have another station dedicated to his hometown as well!

Lobster is New England’s favorite summertime meal.  Serve Maine Lobsters, Corn on the Cob, Garlic and Oregano Crusted BBQ Chicken, and fresh watermelon.  A great cost effective wedding option!

Serve Staple New England Dishes

• Maine Lobster Rolls on Brioche Buns
• White Clam Pie Pizza Bites (Ct’s specialty)
• North Fork Stuffed Clams (Long Islands Popular Dish)
• Mini Burgers Passed (New Haven claims to be the birth place of the hamburger)
• Strawberry Rhubarb Parfaits
• Mini Boston Cream Doughnuts
• (Make anything mini and passed by servers and it will turn into “chic gourmet comfort food.”)

Serve wine from local CT wineries.  Spend a Saturday afternoon with your fiancé trekking the CT wine trail and sample! Chardonnay and Merlot does well in Connecticut’s cool growing climate.  You should be able to find some nice dry Chards and Merlots as opposed to some of the sweeter styles.

Highlight Connecticut’s farms by featuring fresh organic ingredients in both green and fruit salads.  Here’s a popular item on our menu: October Farms Yellow Watermelon and Honey Dew Melon Salad, Tossed with Mint, Arugula, Feta, Basil

Artisan Cheese Displays from New England cheese producers.  Nodines Smokehouse in Torrington makes some really nice smoked cheeses. Vermont cheddar is a must.  And if you want to stay really local request cheese from these producers: Cato Corner Farm in Colchester, Beltane Farm in Lebanon, or Abbey of Regina Laudis in Bethlehem.

Visit our website for more information about hosting a New England themed Lobster and Clam Bake.

• Crème de Menthe Squares
• Chocolate Amaretto Squares
• Cream Puffs
• Chocolate Covered Berries
• Chocolate Mousse Cups
• Mini Cheesecake Squares
• Chocolate Covered Marshmallow Kebobs
• Eclairs
• Chocolate Dipped Strawberries
• Orange Cream Cheese Carrot Cake Bites
• Bread Pudding Skewers

• Buying a House

• Buying a Car

• Hosting a Wedding

Customer service should be top notch when it comes to these things.  Yet somehow it seems that it isn’t at most places (in my experience anyway).  At Connecticut Caterers we understand that every detail is important and we take as much time as it takes to get everything exactly as you have envisioned it.  That means: call 50 times if necessary, ask that question that seems like it is silly, change your mind (it happens) whatever it takes!

You will never feel like you are one of the “smaller parties” at Connecticut Caterers.  Brett Clugston, Owner and Event Planner, will personally return your phone calls in a timely manner.  We understand that this is a big decision.

You can actually create a menu with whatever dietary restrictions you may have that EVERYONE (omnivores and Herbivores) will love!  Here is just one way to do it…

Go International…

Moroccan Tabouleh Salad is traditionally made with bulgar wheat, parsley, garlic, tomatoes, onions, mint, lime juice, and olive oil.  A great vegetarian option, but go on step further and switch the bulgar wheat to Quiona!

Try a Baja Style Taco Station for a fun interactive approach.  Use warm corn tortillas (gluten free) as opposed to flour tortillas and let guests mix up their own tacos with black beans, spinach, pico de gallo, white beans tossed in truffle butter, homemade guacamole.  You can also satisfy the non vegetarians at the wedding by including carne asada, chicken, and fish at the same station.

The Italian Abbondanza Bar is perfect for a variety of vegetarian dishes like…

• Sautéed Broccoli Rabe with golden raisins

• Hearts of Artichoke filled with caramelized vegetables, and topped with parsley butter

• Crimini Mushrooms Stuffed with Gorgonzola, Spinach, and Pine Nuts

(Tip) Add Arthur Avenue fresh baked loaves of bread and some high end Extra Virgin Olive Oil

The Asian Wok Station is perfect for guests with varying allergies and diets.  Each guest can choose exactly what they want and have a chef prepare it pan sauté style right before their eyes.

• Cold Buckwheat Soba Noodles with Sesame Ginger Vinaigrette, Exotic Fruit and Julienne Vegetables

• Brown Rice tossed with Mushrooms, Snow Peas, and Water Chestnuts

• Rice Noodles, Fresh Sliced Veggies, Tai Pan Dressing

“Mini” is very in right now.  This category mostly includes designer comfort foods.  These hors d’oeuvres are great for long extended cocktail hours.  Or if you are really going all out and throwing a post reception bash mini home-style foods are the perfect late night snack. You might even want to add boxes of mini donuts for guests to take home.

• Mini Kobe Burger sliders with truffle butter and crumbled goat cheese, and paper cones with seasoned fries
• Elaborate Mac and Cheese served in Mini Cups with Fancy Cheeses
• An Adult Twist on the Traditional PB&J: Macadamia Nut Butter, Strawberry-Vanilla Jam, dab of Local Honey, Sliced Apples, on Mini Brioche.
• Mini Lamb Meatballs, Horseradish Mustard
• Mini Sandwiches…(This is a topic in itself…More on this in another blog)
• Mini Pigs in a Blanket stuffed with cheddar and served with dipping sauces: grain mustard and garlic mayo.  We list these on our catering menu in the section for kids party food but 90% of all adult parties request them.  They are so basic and you could make them yourself easily but they are just so good!

See list of Specialty Cocktails

The Risotto station is the new pasta station.  Done in a pan sauté “ala minute” by a chef the addition of this element takes the menu to a new level of sophistication.  Guests will get to choose the ingredients in their risotto dish: cheddar chipotle with fire roasted peppers, a little saffron, or tossed with goat cheese, mushrooms, and chives.  Accommodate the picky eaters: Plain risotto.  For October weddings try the pumpkin risotto.

See complete Risotto Station and More Station Ideas Here…

Many couples are opting for the dessert bar instead of a wedding cake while others like the dessert bar later in the evening in addition to the cake.  Check out these Cute and Drool worthy ideas:

• Chocolate Dipped Cheesecake “Lollipops”
• Mini Malted Milkshakes Passed in Chilled Shooter Glasses
• French Beignets
• Chocolate Dipped Marshmallow Skewers
• Campfire Smores
• Chocolate Covered Berries
• Crème de Menthe Squares and Chocolate Amaretto Squares

See Dessert Selections Here…