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