Last Thursday marked the 10-year wedding anniversary of Liam and Cassie, and the couple had pulled out all the stops to celebrate the momentous occasion!
After securing a booking for a function hall in a luxury hotel close by and sending out invites to over 60 guests, which included close friends and family, the pair had come to Hog Roast Maids Moreton looking for a tasty meal to serve on the day – and we didn’t let them down!
Our catering manager, Catrina, was a big help to the couple, and after asking all the right questions to help them narrow down their options, Liam and Cassie opted for our Alfresco Menu plan, which checked all their boxes. With the food in good hands, the only thing Liam and Cassie had to concern themselves with was sorting out decorations for the venue, which consisted mainly of balloons, bunting and fairy lights.
When Hog Roast Maids Moreton arrived at the venue on Thursday afternoon, they immediately split into two teams. While one team tackled the venue preparations, which meant setting the tables with crockery and cutlery for each guest, littering the balloons around the space, hanging up the lights and writing up the menu on a chalkboard, the rest of the crew focused on readying the traditional hog roast spread.
Catrina’s leadership and organisation skills meant that the room was ready and the hog roast was piping hot and just about ready for serving by the time Liam, Cassie and their guests made an appearance later that evening. But before being invited to try Hog Roast Maids Moreton’s namesake spit roast, each table of guests was treated to a charcuterie platter of cold-cut meats, rich cheeses, artisan bread, olives and more. This was the perfect way to kickstart the celebrations, and it made everyone even more excited to taste the main course.
Shortly afterwards, Catrina carved up the pig, which had everyone mesmerised – especially the meat-lovers who welcomed the chance to chow down on some tasty hog roast rolls with crackling, stuffing and applesauce, meanwhile, the plant-based guests dug into our BBQ-pulled jackfruit buns, which everyone collectively chased down with a plate of profiteroles or an individual cheesecake.