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

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

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

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