Monday, August 14, 2017

Romantic Wedding in the Woods








   Maddy and Will's Wedding at her father Keith's property was one of the most romantic and heart felt weddings I have ever had the privilege of catering. My husband and I have been friends with him since they attended the Wooden Boat School in Port Townsend in the early 80's. Keith is one of the last full time fisherman in the San Juan's harvesting Dungeness Crab and Spot Prawns. Her mother, a seafood broker, helped supply the freshest seafood for the event and made all the desserts.  It doesn't get better then that. Keith also a talented wood worker broke into his stash of seasoned lumber to build all the rustic farm tables. Maddy collected brass candles holders of all sizes and allowed the wax to drip down onto the tables.  Decommissioned vessels dot the yard making for a charming back drop.  



MENU

Homemade Ricotta with Sliced fresh nectarines and drizzle of local honey
White Bean and Leek Spread on Toast with Toasted Pine nuts and drizzle of Olive Oil
Diablo Spot Prawns, Chili/Honey Glazed Shrimp served with Lime Aioli

Buffet Dinner
Cedar Plank Salmon served with Blackberry Butter

       BBQ Chicken, Paprika, Cumin, Garlic, Oregano Rub served with    
          Smoked paprika Lime Aioli creme

Tossed Island Organic Green Salad with  Shaved Radishes, Carrots, Sweet Onions dressed in red wine citrus vinaigrette,  garnished with edible flowers with feta and roasted sunflower seeds on the side.

Golden Beets, mint. sorrel. cucumber. watermelon radish. walnuts, Parmesan on Baby greens

Dungeness Crab “San Juan Pasta” Salad  Freshly made to order pasta shells 
          cooked al dente tossed with extra virgin olive oil, lemon zest, basil, 
           parmesan and cherry tomatoes  

Barley Salad with Peas and Mint and sweet white onions

Summer Beans tossed in Basil, Italian Parsley, Chive Oil topped with toasted Pine nuts

Ginger Grange Glazed Cumin Roasted Carrots

ARTISAN Bread and Butter Basket

 













Friday, May 29, 2015

Summer Wedding on the West Side, San Juan Island

This wedding will go down as one of my all time favorites. Bess and Camille were wonderful to work. They discussed their vision with me, food as well as how they wanted their guests to experience the day. 
Then they deligated, brought in Lead Designer Leslie Ginnes of Petal and Twist  and event coordinator Kimaya Maitreya of Cloud Nine and their teams. I can only say, the event was dreamy down to the last detail. What was also so very wonderful was the way they treated us. When we arrived at the site there was a large tent set up with tables and linens all the way around. They wanted us to be part of the event. 
My wonderfeul staff and I were treated like royalty. 




Bess and Camille Kennedy Wedding Menu

Bacon Wrapped Chorizo Stuffed Medjoul Dates
Grilled Diablo Wild Gulf Shrimp ( chipotle, cilantro, Lime) with Lime Aioli 

Fresh Mozzarella, Cherry tomato slices, arugula/basil pesto
            on Giovanni slices

Heirloom White Bean and Leek Puree on Multigrain Toasts 
            topped with toasted Pine nuts

FAMILY STYLE DINNER
Cedar Plank Salmon topped  with Citrus Caper Compound Butter 
Apple Cider, Rosemary Grilled Pork Tenderloin

Summer Salad  with  fresh figs, Tossed local organic Greens, candied Rosemary Pecans and crumbled Gorgonzola with light fig balsamic vinaigrette

Farro Salad, with chopped Fresh Herbs, Pine nuts, Olive oil


Roasted rainbow carrots and Beets drizzled with Local Honey and White Balsamic
Green Beans tossed in tossed in pesto
Italian butter beans with lemon and chives 




















The colors were bright and vibrant. 
Moss cones hung down from the trees framing the ceremony.

Vintage Carriage  
The older brother pushed his sister down the isle.


Lounge in the woods!




Monday, May 25, 2015

San Juan Summer Wedding August 2014 at the Nursery


 Camila and Elliot
 Italian Summer Wedding 
August 2nd, 2014
  Working on the island gives you the opportunity to visit many beautiful historic properties. This one was tucked into the forrest and was the home of a nursery many years ago. The property was amazing. So was the couple I worked with. They wanted an Italian themed event to honor their family heritage. One of the new appetizers, that has been become a favorite, was one using house made ricotta, strawberries and a drizzle of balsamic, honey syrup. I am as always so grateful to all my fabulous crew for the great job they do. Artist Robin Meyer was the lead designer for this event and takes special personal pride in the trays that go out. So beautiful.



Appetizer during Cocktail Hour

Prociutto wrapped Scallops

Herb Feta Cream, Mixed Olive Tapenade and Roasted Red Pepper
or 
Balsamic Honey Strawberries, House made ricotta
on multigrain toasts

Water Melon, Basil Skewers 
finished with Himalayan pink Salt

Family Style Dinner

Local Organic Green Salad
Citrus, Red wine Vinegar Vinaigrette 

Lemon, Garlic and Rosemary Grilled Jidori Chicken 
filled with Herbed Goat, Cream Cheese 

“San Juan Pasta” Salad  Freshly made to order spinach pasta shells 
          cooked al dente tossed with extra virgin olive oil, lemon zest, basil, 
           parmesan and cherry tomatoes 

Platters of Summer Beans tossed in Pesto Grilled and Roasted Vegetables 

Artisan Bread and Butter 







Water Melon, Basil Skewers 
finished with Himalayan pink Salt




My fabulous crew plating trays for service.  

Grilled Prociutto wrapped Scallops


Robin's Notes




Fabuolus Local Salad Greens


Lemon, Garlic and Rosemary Grilled Jidori Chicken 
filled with Herbed Goat, Cream Cheese





It was the perfect summer evening





Monday, December 30, 2013

Guemes Island, Family Style Wedding on the Beach

Catering this event was the perfect way to end the 2013 wedding season. I was really looking forward to it. Guemes Island Resort is quaint, charming and located right on the beach. The groom, Alex, was so easy to work with. He knew what they wanted and left all the details to me. If anything came up, we just rolled right along with it. One over sight was ordering the dinner plates! After a quick pow pow and permission from the resort staff,  we pulled an assortment of vintage dishes from the cabins. My staff had a fun time selecting which plates to use on each table. The table decortaions had been kept to a minimum to accomadate the platters and bowls used with Family Style Service. The assorted plates added the perfect touch. Many brides would have spents months coordinating all the plates, so it was so fun to just have it organically happen. Honestly, Alex would have ok'ed paper plates if needed. 
He was just that easy to work with. 


The Menu
Layered Pesto Torte sprinkled with Pine Nuts, with Homemade Toasts, Crackers
Artisan Cheese featuring Northwest and Imported Cheeses and Fruit 
Bacon Wrapped Chorizo stuffed Dates

Oysters on the Half Shell Platter with Citrus Mignonette and cocktail sauce

Cedar Plank Salmon served with Orange Ginger Miso Sauce
Flank Steak with balsamic Dijon Glaze and Bourbon Peach Sauce         

Tossed Island Organic Green Salad with  Radishes, Carrots, Shaved Sweet Onions dressed in red wine citrus vinaigrette with feta and roasted sunflower seeds 

Campfire Mushroom Risotto. 
Creamy Arborio rice finished with butter and parmesan cheese, seared crimini and shitake mushrooms 

Green Beans tossed in Sesame Dressing with tamari  glazed almonds and cilantro
Roasted Red Beets and grilled Delicate Squash rings

Artisan Bread Basket and Butter baskets

 Trays of Yummy Assorted (Gluten Free) Cupcakes

Shigoku, Kumamoto and Extra Small Pacific Oysters



Tossed Island Organic Green Salad with  Radishes, Carrots, Shaved Sweet Onions dressed in red wine citrus vinaigrette with feta and roasted sunflower seeds 


Campfire Mushroom Risotto. 
Creamy Arborio rice finished with butter and parmesan cheese, seared crimini and shitake mushrooms 


Green Beans tossed in Sesame Dressing with tamari  glazed almonds and cilantro
Roasted Red Beets and grilled Delicate Squash rings


Cedar Plank Salmon served with Orange Ginger Miso Sauce
Flank Steak with balsamic Dijon Glaze and Bourbon Peach Sauce