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| 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!!)
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| Chunky Guacamole and Black Bean, Tomato Salsa |
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| House Marinated Mushrooms with Coriander and Shallot |
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| Local Peel and Eat Spot Prawns |
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Tubs of Cracked Dungeness Crab on Ice 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
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| Summer Tarts and beet Salad |
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| Vegetarian Mushrooms Special for the Bride |
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