Spring Weddings & Special Events

Working with Hudson Valley, New Jersey and the North Fork of Long Island farmers, Sage Events has cultivated relationships with family farms and small businesses that help us get the best local produce, dairy and meats. Our spring menus for weddings and corporate events start with lots of asparagus, garden peas, morels and other wild mushrooms, and include locally caught fish, spring lamb and grass-fed veal. In honor of spring, we bring lots of those first greens to the table, because after the winter months of root vegetables and limited fruits, those delicate salad greens taste incredible.

A classic American spring hors d’oeuvre—deviled organic eggs topped with American caviar or pink sea salt. Eggs are a lovely symbol of birth and renewal, and we use them a lot in spring cooking. Grilled asparagus with shaved Touissant (a cheese from a former nunnery in Poughkeepsie, yes, Poughkeepsie!) and a poached egg on toasted country bread -- a delicious first course. Working with local, seasonal foods may seem limiting to some, but for us it’s an inspiring challenge.

Sample Menu: An International Cocktail Party

DRINKS

• Passed Champagne

• Ginger-infused Martinis with Purple Orchid Garnish

PASSED HORS D'OEUVRES

• Vietnamese Mini Pork Sandwiches (Bahn Mi Thit)

• Spring Rolls with Thai Dipping Sauce

• Spicy Calamari on Porcelain Spoons

• Potato and Pea Samosas with Raita

A DUMPLING BAR

• Spicy Pork Dumplings

• Mustard Green and Chinese Garlic Dumplings

• Shrimp Shumai

• Joe's Shanghai Soup Dumplings

Served with mirin, ginger soy sauce and thai chili sauce