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         


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