Inspired by the foods of her Virginia childhood—fresh garden tomatoes, lots of pork—caterer Sam Kim chose Southern classics for this menu. Her first course features two regional staples: fried green tomatoes and black-eyed peas, paired with a roasted-tomato marmalade that's savory, not sweet. "Tomatoes in the South are amazing," says the owner of the Brooklyn-based Skimkim Catering, who used to grow them in her front yard and who now sources them from local farmer's markets.
As for the main course, "you don’t always have to go the filet route," says Kim. A case in point: Shrimp and grits with greens and a stylish twist—an over-easy quail egg, which is slightly milder than hens' eggs.
For dessert, Kim suggests a pecan praline and bourbon caramel milkshake. Together, the sugary caramel and the silky Kentucky bourbon offer a charming mix of kid-like and grown-up tastes—and a sweetly fanciful finish to any reception.