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