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

Wednesday, November 13, 2013

Emma and Cole's "Foodie" Destination San Juan Island Wedding Weekend at Lakedale Resort

Very special Handmade Glass ornaments made by Cole's mother for each of the families.
Beautiful tranquil symbols of islands and water.
While there are a lot of elements that go into the perfect wedding weekend, I would say the clients I work with are really interested in "Great Food". What was "on the menu" was important starting at the very first meal. Like most couples planing usually starts with the wedding day itself and then rehearsal dinners and BBQ's are added to take care of food for all the weekend events. Typically there are some food preferences and often allergies to work around. This challenge was No Onion!(  who was also the vegetarian bride) but we worked around it. Since everything is prepared from scratch, recipes can be adapted as needed and or suggestions are made with options to work for everyone. 

Friday Night's Menu was tuff to beat, featuring Fresh Local Cracked Crab and Spot Prawns. People are always asking what will happen with the leftovers? The guests just kept coming back for more until everything was all gone. Pared with great wine, craft beer and a lovely night sky full of stars, I think it was a meal they will always remember.

Emma and Cole “Meet and Greet”

Appetizers by the Lake
Marinated Mushrooms
Guacamole, Salsa and chip basket
Market Crudity and Hummus
Roasted Bar Nuts

Buffet
Local Dungenese Crab
          Fresh Lemon, Cocktail Sauce and Melted Butter

Roasted and Grilled Summer Vegetables served with Pesto and Lemon Garlic Aioli

Black eyed Peas salad

Baked Herb and Parmesan Polenta made with Local Fresh Corn 

Island Mixed Baby Green Salad with Lemon, Rice Wine Vinegar Vinaigrette 

Watermelon Salad with Feta and Cilantro and shaved Red Onions 
with platter of plain watermelon on side for the kids

Bruschetta made with local Organic Tomatoes

Dessert
Best of Summer Berry Bowls topped with Creme Anglaise and crumbled Amoretti Cookies
( hard to stop eating!!)


Chunky Guacamole and Black Bean, Tomato Salsa 

House Marinated Mushrooms with Coriander and Shallot



Local Peel and Eat Spot Prawns
Tubs of Cracked Dungeness Crab on Ice
Black eyed Peas salad
Watermelon Salad with Feta and Cilantro and shaved Red Onions

And now for the main event.....
Wedding Reception on the Lakedale Lodge Deck
Again, it so great working with clients that look forward to the next meal. When they rush right over to the buffet in anticipation of what's to come,  it makes you feel like you have done a great job.
The weather was splendid. They had ordered a tent as a back up plan for rain but people forget how nice it can be to have shade. 


Simple, Casual Table Settings 
using homegrown and island flowers



His and hers Signature Drinks


Pre ceremony Reception- Tray Passed Appetizer’s
Cambazola and Fig Jam on Currant Toasts
Homemade Ricotta with Seasonal Spiced Fruit Compote
Herb feta cheese, Mixed Olive Tapenade on Multigrain Toasts 
  
Post Ceremony Cocktails in the Great Room
Northwest Artisan Cheese Display and Crudity
Sweet Potato and Goat Cheese Phyllo Pastries
Grilled Diablo Shrimp with Lime Aioli

Dinner Buffet Served on the Porch
Cedar Plank  Salmon served with Orange Miso Ginger Sauce or Cucumber dill sauce

Baked Stuffed Mushrooms
Sun dried tomatoes, minced celery, light garlic, spinach, basil, parmesan 

Summer vegetable tarts, thinly sliced summer squash, zucchini and tomato

Organic Waldron Island Greens, Blueberry and Fig Salad
toasted walnuts, crumbled gorgonzola with light balsamic vinaigrette

Roasted Beet Salad on bed of arugula with drizzle of white balsamic and wild honey vinaigrette 

Quinoa Pilaf with Sweet Onions and Toasted Pine nuts. 

Giovanni Bread and Butter 

Dessert Table down in the Meadow
Hand pies and crisps
Ice cream Sundaes 
Lopez Creamery Vanilla, coffee or Mint ice cream, 
Chocolate sauce, whip cream, berries and small chocolate brownie bites



Summer Tarts and beet Salad



Vegetarian  Mushrooms
Special for the Bride


Sunday, November 10, 2013

Welcome BBQ hosted at Lakedale Lodge

A summer BBQ of locally made sausages and farm fresh salads welcomes all to the island. A wonderful choice for family reunion or the eve of the wedding. When people come from far and near it is nice to have a time to gather and enjoy each others company.The deck at Lakedale Resort is the perfect venue for a casual and relaxing event. 



Mixed Sausage Grill 
Local Fresh made Sausage
Apple Spice Chicken, Basil Garlic Chicken, Beer Brat Wurst

Giovanni  Baguette
 Assorted Mustards, Ketchup, Peppers and House pickled red onions, 

Tuscan White Bean and Grape Tomato Salad, Fresh Basil, Arugula, Italian Parsley, Red Wine and Lemon Vinaigrette

Fingerling Potatoes, Green Olives, Celery, Chopped eggs, Scallions,Italian Parsley, grainy mustard vinaigrette  finished with lemon garlic mayo.

Asian Soba Noodle Salad, Ginger Sesame dressing with scallions, julienne zucchini, carrots and red pepper, cilantro and chopped peanuts

Summer Blueberry  Salad, Tossed greens, toasted walnuts and  crumbled gorgonzola with light balsamic vinaigrette



Guests lingered and into the evening...... then strolled back to their rooms, cabins and campsites.