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.



Delicious Bites Charcuterie, Imported and Northwest Cheese, Pickled Vegetables



Simple - Delicious 
 Nice assortment of Cured Meats, Pate, Cheeses 
served with homemade toasts and crackers
Pickled Vegetables 
Grilled Wild Gulf Prawns and Summer Crudity









White Point Wedding Summer 2013



I was flattered when another local caterer asked me to cater her daughter's wedding. She put me in charge so she could enjoy herself. Her daughter Mackenzie and fiance spent months working on all the special finishing touches.
They staged the venue with 
natural elements; sliced fir trees for chargers and table risers,  custom banners,  jute wrapped vases or varying sizes and hay bales draped in linens to create setting. 

Post Ceremony Appetizers
Crisp Wonton Cups with Dungeness Crab, Mango Salad 
Northwest Artisan Cheese Display with Toasts and Breads
 Thai Coconut Lemongrass Chicken Skewers with Peanut dipping Sauce 


Sliced Fir Tree Round Chargers, Risers and Jute Wrapped Vases
Summer Menu


Cedar Plank Salmon served with Orange Miso Sauce
Grilled Flank Steak with Spicy Peach Bourbon Sauce

 Savory Summer Vegetable Tarts
        Potatoes, Onion an Leeks and Gruyere Cheese
        Sweet Corn and Chard with Goat Cheese

Watermelon Salad with Feta Salad, Cilantro Red Onion and light lime dressing

Organic Waldron Island Greens, blueberries, figs, toasted walnuts and crumbled gorgonzola with light balsamic vinaigrette 

Black Rice Salad with Peas, Snap Peas Salad with Mint

“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 
        
House Made Foccacia
Cornbread Basket with Whipped Orange Jalapeno Butter 







Groom's Cake
Cookie and Milk by Felicitation's Bakery