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.
The older brother pushed his sister down the isle.
Lounge in the woods!