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         


Friday, December 6, 2013

Monika and Tom's, Wedding in the Woods

I first met Monika and Fred at Isle be Wed , the only bridal show in the San Juan Islands. They had come to tour Lakedale Resort as the venue for thier destination wedding. They fell in love with the Lodge and Meadow, where they later decided to stage their wedding reception. One long "Farm Style" table was set down the middle arch way of trees. Carnival lights were drapped over head for when the sun went down. They paid just enough attention to detail to give it their personal touch with out taking away from the beautiful setting.

We had a chance to breifly talk about what they had in mind and the continued to email back and forth, until all the details had been worked out. Typical of couples that use my service,  they were commited to great food, great beverage selection and having a great time.

 PLEASE SCROLL DOWN to the bootom of this post to see their DANCE FLOOR. It is one of the best I have ever seen put together. They up-lit the trees behind with a rotating wheel of colored lights. To create a backdrop they draped a cord of long fabric streamers,  in various sizes between the poles holding up the lights. 





 Cocktail hour 
Tray passed Appetizers
Homemade ricotta with Nectarine Slices drizzled with local honey on Multigrain Toasts
Fresh Mozzarella, Cherry tomato slices, arugula/basil pesto
            on Giovanni slices
Diablo Shrimp Skewer with Lime Aioli 
Grilled Proscuito wrapped Scallops with Balsamic Glaze





Family Style Dinner
Cedar Plank Salmon served with Orange Ginger Miso Sauce

Grilled Flank Steak with balsamic Dijon Glaze

Fall Pear and Fig Salad, Tossed mixed organic Greens 
candied Pecans and crumbled Gorgonzola with fig balsamic vinaigrette

Roasted Organic Fingerling Potatoes, Olive Oil, Chopped Italian Parsley and Sea salt

Red And Golden Beet Salad with drizzle of white balsamic vinaigrette

Mixed Local Green and Yellow Beans tossed with Sesame Dressing, 
topped with Soy Glazed Almonds

Corn bread baskets with whipped butter








Friday, November 15, 2013

Jessen and Fred, Late Summer Wedding in the Meadow

When everyone does what they do best you end up with spectacular results. My responsibility is the food, dish ware and service needed to execute the event. I can offer suggestions of others services or vendors needed or help coordinate those for the bride. I encourage clients to really focus on what is important to them and try to get it all ahead of time so they can enjoy the weekend with all those people that have traveled to be part of the big day. Even though I am certain it was a lot of work,  Jessen and Fred put attention into every detail. They had their vision and it all came together in a relaxed and comfortable way.
Crostini, Heirloom Cherry Tomatoes, fresh Mozzarella, Herb Pesto

Mason Jars, Galvanized Tubs, Great Wine....
 I loved using these large feed tubs for chilling the kegs. 
 They brought these but now I have my own.
"Old School" Real Soda in Real Bottles 
No Rental Glasses or plastic bottles needed and adds such a nice touch.
 Every table had it's own name identity. Collected pieces of driftwood with local sites.
 Picnic tables lined up, covered with white linens and burlap for a farm style feel
 Blankets were placed on benches to soften seating and for great takeaway gifts.


 We staged the buffet with bouquets of sunflowers, 
natural canvas clothes and of course the food!

 The bounty of local late summer produce really makes it easy 
to make everything look and taste delicious.

Tray Passed Appetizers
Fig Spread, Cambazola and fresh Fig Slices
Gouda and Apple and Shallot Compote
Mozzarella and Heirloom Tomato and Herb Pesto

BUFFET
NW Cedar Plank Salmon glazed in spiced brown sugar rub

Grilled Pork Tenderloin , Rubbed with coriander and cumin
served with Spicy Peach Bourbon Chutney

Tossed Organic Island Green Salad with shaved Radishes, Carrots, nasturtiums 
red wine citrus vinaigrette, crumbled bleu or feta on the side

Lentil and Kale Salad, slivered red cabbage, currants, 
toasted walnuts tossed in sweet/spicy apricot vinaigrette 

Mixed Green and Yellow Beans Tossed in Basil Pesto

Platter of Roasted Yellow and Red Beets and Cumin Carrots

Artisan Bread and Corn Bread Baskets