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.
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
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