Indianapolis Wedding Caterer – MBP Catering in Indianapolis

May 24th, 2010

MPB Catering provides wedding catering services in the Indianpolis and surrounding areas that are second to none. By selecting your own style of service, MBP allows you to personalize your wedding package. Your package includes: linens and table skirting for the buffet tables and beverage tables. Let’s not forget the best part – the cake. MBP doesn’t provide the cake, but the package price does include an enthusiastic server who is trained in the finer point of cake serving presentation. Because we provide a higher level of service to our customers, we do not charge a cake cutting fee.

Hors d’oeuvre Reception

Our buffets are elegantly displayed with silver and glass serving pieces and are personalized with your chosen colors. You may select china service or quality plastic service.

Speciality Menus

We have talented staff with the ability to customize any menu to meet your needs as our client. Please consult with your coordinator.

Formal Buffet Setup

MBP’s formal buffets include all guest tables elegantly set with water glasses, bread and butter plates, coffee cups and saucers, flatware and linen napkins. Each party will be attended by the appropriate number of our courteous and professionally-trained waitstaff. Contact us for more information on china service.

Served Dinner

Our most elegant setting for your special event. Nothing is more gracious than a delicious, sit-down dinner in beautiful surroundings. Contact your coordinator for more information on china service.

Bar Services

MBP is fully licensed and insured in the state of Indiana to handle all of your bar service needs. We offer options, all of which are detailed in our wedding planner – to obtain your planner, please contact us today. Your coordinator will be happy to assist you with specific pricing for your chosen bar package.

“Great Job Catering Our Open House!”

May 5th, 2010

I wanted to drop a line or two to express our most grateful appreciation for the outstanding work and professionalism displayed while catering our open house. This was the first open house our company has ever had and it couldn’t have gone any easier for us. We had nothing but compliments on the food, service and on the beautiful presentation.

We are already thinking of an open house for the upcoming holidays and want to book it with you!

Thank you and the other professionals that made it happen!

Sincerely,
All of us at Weihe Engineers!

5 tips for planning the perfect wedding reception and corporate event! – MBP Catering

April 23rd, 2010

Have you asked the question: How do I plan the perfect wedding reception or corporate event? Well, the following is a list of tips from Indianapolis Caterer – MBP Catering and expert advice from Mary Beth Poe.

1. For corporate events selecting the perfect caterer is very important. This decision can not always be based on price. You need to know the scope of services that they provide. You need take the time to meet with them and learn more about what they can do for you. The goal of the caterer is to relieve the stress from the client. Just because someone has a less expensive menu does not mean that they will do a great job for you.

2. Selecting the perfect caterer for your reception is difficult. First you have to select your venue and then find your caterer. If you prefer a more unique venue contact a caterer and they can assist you with this process. Caterers are very knowledgeable and can save you lots of time.

3. For weddings taking the time to put your plan together with the help of an event planner or a caterer will make your special day very enjoyable. On the day of your wedding you should be pampered from head to toe and should not be worried about any details if you have hired the correct vendors.

4. For corporate events have all of your details in place two weeks in advance. Leave all the details to the professionals. You have hired them and now it is time for them to perform. Trust them!

5. Building a rapport with your vendors is very important. You would not hire anyone that you did not like. Trust yourself and hire the vendor that you have a good rapport with. Of course we all have our favorite brides and corporate customers, and these customers have built a great trust for us and as a caterer we even work harder to ensure that it is a great event. Our goal is as a professional is to maintain that trust.

MBP Catering – Wedding Caterer Indianapolis, IN – Testimonial

April 22nd, 2010

MPB Catering provides wedding catering services in the Indianpolis and surrounding areas that are second to none. By selecting your own style of service, MBP allows you to personalize your wedding package. Your package includes: linens and table skirting for the buffet tables and beverage tables. Let’s not forget the best part – the cake. MBP doesn’t provide the cake, but the package price does include an enthusiastic server who is trained in the finer point of cake serving presentation. Because we provide a higher level of service to our customers, we do not charge a cake cutting fee.

Here’s a recent testimonial:

“Once we met with you to finalize our plans the week before the wedding, we knew that everything was in good hands, and all we had to do was enjoy the day on June 20.”

Served Dinner Sample Catering Menu – MBP Distinctive Catering, Indianapolis Caterer

April 17th, 2010

Sample Served Dinners

Menu I

Mesclun Salad
with Edible Flowers and Herbed Goat Cheese Medallions in a Passion Fruit Vinaigrette
Petite Filet of Beef and Oven-roasted Sesame Chilean Sea Bass
with Cabernet Reduction Sauce
Truffle Whipped Potatoes
Haricots Verts and Baby Carrots
Warm sliced Ciabatta Bread
with Butter Rosettes
Hazelnut Coffee and Decaf
MBP’s Chocolate Trifle
Layers of Rich Chocolate Brownie Chunks and Mixed Berries topped with Vanilla Crème Fraiche

Menu II

Lobster and Shrimp Martini
layers of Succulent Lobster and Shrimp between Fresh Spinach, Horseradish Cream and
Cocktail Sauce served in a Martini glass
Gourmet Greens and Belgian Endive
with Red Onions, Cucumber and Roma Tomatoes tossed in a Champagne Vinaigrette
Filet of Beef Tenderloin
infused with Gorgonzola Sun-dried Tomato Stuffing and topped with a Roasted Garlic Demi glace
Mediterranean Chicken
Sautéed Chicken simmered in a Sauce of Tomatoes, Olives, White Wine, Garlic and Herbs
Herbed Capellini with Shaved Reggino Parmesan
Seasonal Ratatouille Vegetables
Warm Sliced Ciabatta Bread
with Butter Rosettes
Hazelnut Coffee and Decaf
White and Dark Chocolate Dipped Strawberries

Sample Suggested Hors D’oeuvres Menus

Menu I

Combination of Beef Tenderloin and Pork Loin
Offered with Homemade Cocktail Buns and an Array of Sauces
Spicy Tuna Tartar
with Micro Greens on Sticky Rice Cakes
Baked Brie en Croute
Brushed with Raspberry Preserves and wrapped in Puff Pastry
Berry Bruschetta
with Walnut Mint Pesto
Caesar Salad Shooters
Romaine Leaves, Parmesan Cheese Straws and Creamy Caesar Dressing presented in a Shot Glass
Demitasse Desserts
Raspberry Romanoff, Rich Chocolate Mousse, Kiwi Zest and Strawberry Shortcake

Menu II

Asian Bang-bang Chicken
Served in a Phyllo Cup
Roast Beef Bruschetta
Roast Beef over Onion and Chive Cream Cheese on a Toasted French Baguette with slices of Roma Tomatoes and Chives
Shrimp on Polenta with Smoked Bacon
Kalamata Palmiers
With Feta and Roasted Red Peppers in a Puff Pastry
Spinach and Artichoke Dip
with Toasted Panini Points
Assorted Fresh Vegetable Shooters
with a Base of Creamy Herb Dip
Strawberries N Cream Mini Scones

Menu III

Assortment of Gourmet Sliders
Southwest Sliders – with Monterey Jack Cheese and a Cilantro Lime Guacamole; Hawaiian Chicken Sliders – Marinated Grilled Chicken Breast with a Pineapple Mayo; Salmon Sliders – with a Dill Caper Cream
Jumbo Shrimp Shooters
Presented in a Shot Glass with Spicy Cocktail Sauce; garnished with a Lemon Wedge
Asiago Cheese Dip
Mixture of Asiago Cheese, Sun-dried Tomatoes and Shiitake Mushrooms with seeded Tortilla Triangles
Vegetable Spring Rolls with a Garlic Mint Sauce
Served on a Demi Plate
Tomato Canapés
Diced Tomatoes, Onions, Bacon Crumbles, Basil and Mozzarella Cheese baked in a Pastry Shell
Mushroom Vol Au Vent
Wild Mushrooms with Sherry Cream Sauce in a Puff Pastry
Seasonal Fresh Fruit Display
with Chocolate Fondue

Butler-Style Passed Hors D’oeuvres

Begin your Celebration with Crisp Sparkling Champagne Passed on Silver Trays

Cold Hors d’oeuvres

Antipasto Skewers New
Pepperonis, Mozzarella and Chedtar Cheese and Pimento stuffed Olives skewered and marinated in Italian Dressing and presented in a Shot Glass
Apricot Kiwi Mini Smoothie New
very refreshing with a Mint Leaf garnish
Beef Crostini drizzled with Sage Cream
Beef Tenderloin on Chedtar Crisp
with Remoulade and Fried Onions
Berry Bruschetta with Walnut Mint Pesto New
Caesar Salad Shooters New
Romaine Leaves, Parmesan Cheese Straws and Creamy Caesar Dressing presented in a Shot Glass
Caprisse Salad Skewers
Tomatoes, Fresh Basil and Mozzarella marinated with Balsamic Vinaigrette
Garden Vegetable Shooters New
presented in a Shot Glass with a base of Green Godtess Dip
Jumbo Shrimp Shooters
presented on the rim of a shot glass with Spicy Cocktail Sauce and garnished with a Lemon Wedge
Orange-scented Ahi Tuna
on Wonton Chips lightly garnished with Wasabi Cream and Pickled Ginger
Roast Beef Bruschetta New
Roast Beef over Onion and Chive Cream Cheese on a French Bread Round with sliced Roma Tomatoes and Chives
Smoked Chicken Bruschetta
Smoked Chicken in a Creamy Garlic and Caper Sauce with Shredted Parmesan
Stuffed Redskin Potatoes
filled with Sour Cream and topped with Bacon, Cheddar Cheese and Chives
Tapenade on Olive Oil Toasts
Tomato, Olive and Goat Cheese Bruschetta

Hot Hors d’oeuvres

Asiago Cheese Tartlets
Asian Bang-bang Chicken served in a Phyllo Cup New
Beef Tenderloin with Chocolate Balsamic Sauce New
on a Toasted French Bread Round with Bleu Cheese Crumbles
Brie Bites with Amaretto and Toasted Almonds
in a Flaky Pastry Cup
Brie, Pear and Almond Purses
chopped Pears, Almonds and Brie encased in Phyllo
Chicken Skewers
Choice of: Asian with Plum Barbecue Sauce, Grilled with Sweet Chili Mustard or Korean with Bulgoki Sauce and Sesame Seeds
Gorgonzola and Walnut Stuffed New Potatoes
Hawaiian Rumaki
Pineapple and Crunchy Water Chestnuts wrapped in Bacon with a Brown Sugar Glaze
Italian Sausage and Cheese Tartlets
blended with Salsa and baked in a savory Tart Shell
Mini Chicken Cordon Bleu Bites
with Honey Dijon Dipping Sauce on a Demi Plate
Mushroom Vol Au Vent
Wild Mushrooms with Sherry Cream Sauce encased in Puff Pastry
Shrimp on Polenta with Smoked Bacon New
drizzled with Creole Sauce on a Demi Plate
Spinach and Feta Triangle
traditional Greek “Spanakopita” in Phyllo Dough
Spicy Crab Tarts
Steak Rumaki
Beef and Water Chestnut wrapped in Bacon and served with a Vanilla Bourbon Sauce
Swiss and Cappicola Palmiers
Imported Ham and Cheese in Puff Pastry brushed with Dijon
Three Cheese Twice-Baked Stuffed Redskin Potatoes

Buffet Dinner Sample Catering Menu – MBP Distinctive Catering, Indianapolis Caterer

April 17th, 2010

Sample Buffet Dinners

Menu I

Field Greens with Fresh Herbs
Mesclun Greens with Fresh Mint, Tarragon, Parsley, and Basil topped
with Pine Nuts and a drizzle of Sherry Vinaigrette
Roast Prime Rib of Beef
in Natural Juices, Carved to Order and accompanied by a Peppercorn Horseradish Cream
Wasabi Crusted Tilapia
with an Orange-Ginger Sauce
Golden Potato Gratin
with Porcini Mushrooms and Gruyere
Maple Walnut Baby Carrots
Green Beans
with Parmesan and Asiago
Marinated Italian Bread
with Butter Rosettes
Choice of Dessert
Coffee, Decaf and Iced Tea

Menu II

Buffalo Rock Shrimp Salad
with Roasted Corn Relish, Red and Green Bell Peppers, Cilantro, Garlic and
Maytag Blue-Cheese Dressing, displayed in flat-bottomed Martini Glasses
Stuffed Roast Pork Loin
Carved to Order, with Prosciutto, Spinach, Feta and Roasted Red Peppers with a Madiera Wine Glaze
Creamy Three Cheese Mashed Potatoes
Chilled Fresh Asparagus Spears with Raspberries and Feta
Garlic Rice Pilaf
Warm Sliced Ciabatta Bread
with Butter Rosettes
Choice of Dessert
Coffee, Decaf and Iced Tea

Sample Dinner Buffet – Displayed in Stations

Salad Station

Honey Lime Fruit Salad
with Toasted Almonds
Baby Spinach and Beet Salad with Sherry Vinaigrette
Chilled Fresh Asparagus Spears
with Raspberries and Feta
Warm Ciabatta and Herbed Foccacia Bread
with Whipped Butter and Herb-infused Olive Oil

Soup and a Slider Station

Choice of one Soup Sip: Tomato Bisque, Potato Leek or Wisconsin Cheddar
served in Demitasse Cups
Beef Tenderloin Sliders
on Homemade Mini Buns; served with Horseradish Cream

Mash-Tini Bar

Creamy Mashed Potatoes
with Chopped Scallions, Sautéed Mushrooms, Shredded Cheddar Cheese, Grated Parmesan, Crispy Bacon Bits, Pan Gravy, Sour Cream and Whipped Chive Butter presented in Martini Glasses

Dessert and Beverage Station

  • Cheesecake Shooters
  • Warm Mini Indiana Fruit Crisps with Whipped Cream
  • Mini Lemon Meringue Tarts
  • Flavored Coffee and Decaf with Whipped Cream and Chocolate Shavings
  • Raspberry Iced Tea