Your Multicultural Wedding Menu at Material Culture

By Aliza Green,
Chef, Baba Olga’s Kitchen/Catering

With our multicultural focus at Material Culture, where the staff comes from Serbia, Turkey, Tibet, Mexico, and Ukraine for starters, and the furnishings, artefacts, art, and rugs come from India, China, Ghana, Turkey, Indonesia, Thailand, Central and South America, and more, we are experts in successfully creating a pleasing multicultural environment.

We welcome couples with diverse backgrounds who are looking to incorporate each of their own culinary and cultural traditions in their wedding celebration.

Our weddings have included couples where one or the other half of the couple came from Russia, Trinidad, Argentina, Puerto Rico, Ecuador, Germany, many part of India, Korea, Turkey, Ireland, Italy, and all parts of the USA. Many of our menus incorporate elements from their cultural heritage and are happy to customize your menu to reflect your own unique cultural combo.

Here we share some of the multicultural wedding menus we’ve prepared at Baba Olga’s:

An Afternoon Wedding Inspired by the Flavors of Argentina

Buffet

  • Insalata Russa: salad of marinated gold potato, garden peas, carrots,
    green beans, gold beets, homemade dill mayonnaise
  • Steamed Local Asparagus: Moroccan Preserved Lemon Charmoula
  • Roasted Cauliflower: Tahini Sauce & Pomegranate Molasses
  • Charcoal-Grilled Beef Skirt Steak: Argentinian Chimichurri Sauce
  • Charcoal Grilled Smoked Chorizo Sausage
  • Charcoal Grilled Chicken Thighs: Lemon-Herb Marinade
  • Empanadas filled with Turkey Picadillo
  • Herb Roasted Cremini & Shiitake Mushrooms
  • Roasted Sweet Potatoes with Honey & Adobo
  • Assorted rolls and butter

Dessert & Beverages

  • Individual Orange-Scented Flan
  • Hazelnut Brownie with Nutella Ganache

A Simple Wedding with a Puerto Rican Theme

Buffet

  • Olga’s Salad: mixed greens, croutons, cucumber, carrot, chickpeas,
    mustard-tarragon vinaigrette
  • Cuban Beef Ropa Vieja “Old Clothes” (slow-cooked Wagyu beef with tomato, sweet and hot peppers, and garlic)
  • Charcoal-Grilled Grilled Grain-Fed Chicken Thigh in Caribbean Mojo Marinade with Grilled Gold Pineapple
  • Yam, Black Bean & Corn Picadillo Empanadas
  • Creole Red Beans & Rice
  • Steamed Rice
  • Honey Roasted Plantains with Allspice & Coconut
  • Rolls & Butter

Dessert & Beverages

  • Torta Tres Leches with Dulce de Leche
  • Seasonal Fruit Macedonia
  • Jamaican Hibiscus Blossom & Spearmint Iced Tea
  • Planter’s Rum Punch

A Trinidadian-American Wedding Menu

Buffet:

  • Caprese Salad: ripe, local heirloom tomatoes, basil, fior di latte mozzarella, extra virgin olive oil
  • Haitian Pikliz Slaw: spicy cabbage, carrot & scallion slaw
  • Jerk Chicken Kebobs with Christophene, Red Peppers, and Sweet Onion
  • Grilled Skirt Steak with Chadon Beni Green Sauce
  • Roasted Maduro Plantains with Local Wildflower Honey & Allspice
  • Haitian Red Beans & Rice with North Country Bacon
  • Summer Vegetable Ragout: local sweet corn, zucchini, yellow squash, fresh okra, tomatoes, herbs,
  • Multigrain Rolls & sweet butter

Dessert & Beverages:

  • Torta Tres Leches with Dulce de Leche Milk Caramel
  • Seasonal Fruit Medley with Mint
  • Jamaican Hibiscus-Mint Iced Tea

A Vegetarian Rehearsal Dinner with Gujarati Indian Flavors

Reception

  • Assorted Mini Pappadum Lentil Wafers
  • Corn, Chard, Carrot & Scallion Pakora Fritters
  • Potato & Pea Samosa
  • Cucumber Raita
  • Tomato Kachumber
  • Mango-Lime Chutney
  • Coconut & Cilantro Green Chutney
  • Tamarind Ginger Chutney
  • Lime Pickle & Mango Pickle

Buffet

  • Chana Masala (vegan chickpea curry)
  • Shaak with Gold Potatoes, Tomato, Green Pea, and Fresh Curry Leaves
  • Chicken Tikka Masala with Yogurt & Cashews
  • Toor Dal (simmered split yellow pigeon peas with ginger, cumin, coriander, and chiles)
  • Basmati Rice with Clove
  • Homemade Grilled Naan Bread with Kalonji (black “onion” seed)

Desserts & Beverages

  • Mango Lassi (Indian mango puree with yogurt and spices, spiked and virgin)
  • Ras Malai: panir rounds in sweet rose & saffron milk syrup with pistachios
  • Mango, Kiwi & Gold Pineapple with Spearmint
  • Homemade Hot Spiced Chai

An Indian-American Vegan Wedding

At the Bar

  • Fennel roasted almonds; Ethiopian Berberé spiced pumpkin seeds

Reception

  • Middle Eastern Mezze: Balkan ayvar (roasted eggplant & pepper spread), Moroccan spiced carrot salad, mixed marinated olives, Catalan hazelnut Romesco, grilled multigrain pitas
  • Iraqi Warm Stuffed Grape Leaves with Currants
  • Roasted Vegetable Fillo Rolls: Greek fillo rolls filled with seasonal vegetables,
    white beans, herbs & toasted pine nuts
  • Spiced Ginger-Curry Red Lentil Cakes: Garam-Masala Spiced Date-Tamarind Chutney

Buffet

  • Ancient Grains Salad: farro, barley, and French lentils, Tuscan kale, carrots,
    toasted pumpkin seeds, extra-virgin olive oil and lemon dressing
  • Olga’s Salad: mixed greens, cucumber, grape tomatoes, rosemary-garlic croutons,
    French tarragon-mustard vinaigrette
  • Turkish Chickpea & Eggplant Moussaka with Crunchy Breadcrumb Topping
  • Café Veggie Sandwiches: multigrain pita filled with chipotle hummus,
    avocado, sliced cucumber, tomato, baby arugula
  • Sri Lankan Green Bean, Okra & Yam Curry with Cashews and Coconut Cream
  • Asian Eggplants in Almond-White Poppy Korma Sauce
  • Turmeric & Cumin-Spiced Cauliflower with Tahini Sauce & Pomegranate Molasses
  • Roasted Asparagus with Citrus Zest Dressing
  • Saffron basmati rice pilaf with currants & pistachios

Dessert

  • Vegan Cake by client; crushed local strawberries

A Sampling of Our Delicious International Menu Selections

Our menu items are inspired by our chef’s travels and culinary studies in many parts of the world. We even make our own spice blends to perfectly season each dish from Ethiopian Berberé to Moroccan Ras-el-Hanout to Sri Lankan Sambar Podi.

  • Alsace, France: Leek, Bacon & Fromage Blanc Tart
  • Argentina: Empanadas with Yams, Corn, Black Beans & Sharp Cheese
  • Brazil: Black Bean Feijoada with Smoked Meats, Sliced Oranges, and Sautéed Kale
  • Cuba: Beef Ropa Vieja with Habanero Peppers, Cumin and Tomato
  • Egypt/Cyprus: Halloumi Cheese with Dukkah & Figs
  • Ethiopia: Ethiopian Vegetable Ragout with Berberé
  • Germany: Braised Beef Sauerbraten with Gingersnaps with Herbed Spaetzle
  • Great Britain: English Toffee Pudding with Warm Caramel Sauce
  • Greece: Lemon-Oregano Gold Potatoes with Extra-Virgin Olive Oil
  • Hungary: Chicken Paprikash, Cremini Mushrooms, Sour Cream & Hungarian Sweet Paprika
  • Israel: Chipotle Hummus with Tahini & Cilantro
  • Italy: Baked Red Wine-Poached Figs Wrapped in Prosciutto
  • Italy: Baked Cannelloni with Ricotta, Artichokes, Spinach & Parmigiano in Lemon Cream
  • Italy: Insalata Caprese with Heirloom Tomatoes & Fior di Latte Mozzarella
  • Italy: Baked Porcini Mushroom & Fontina Lasagna
  • Italy:  Torta Caprese (flourless chocolate-almond torte)
  • Mexico: Charcoal-Grilled Skirt Steak with Pico di Gallo Salsa
  • Middle East (Lebanon, Syria, Palestine): Mejadra (barley, wheat berry, and lentils with caramelized shallots, coriander and cumin seed, and turmeric
  • Morocco: B’Stilla of Chicken with Cinnamon Almonds
  • Morocco: Slow-Cooked Lamb Shoulder with Ras-el-Hanout Spice, Artichokes and Green Olives

  • New Orleans & the Caribbean Islands: Creole Ratatouille (eggplant, mirliton squash, okra, tomato, thyme, garlic) Roast Platanos Maduros (ripe plantain bananas roasted with allspice, local wildflower honey, and butter)
  • Pondicherry, India: Vadouvan-Spiced Salmon with Tamarind Chutney
  • Provence, France: Roasted Vegetable, Goat Cheese & Thyme Tart
  • Senegal: Peanut & Yam Soup with Ginger, Cinnamon and Cumin
  • Serbia: Ayvar (roasted eggplant, pepper, and parsley dip)

  • Spain: Candied Orange and Almond Cake with Olive Oil
  • Spain: Gazpacho Andaluz; Green Gazpacho with Grapes, Almonds & Cucumber
  • Tunisia: Carrot Salad with Preserved Lemons & Beldi Olives
  • Turkey: Imam Bayildi (stuffed small Italian eggplants slow-cooked with fresh tomato,
    sweet onion, dill & mint)
  • Venezuela: Torta Tres Leches with Dulce de Leche