Jessen and Fred, Late Summer San Juan Island 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

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


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