Every now and again I see a wedding menu that just stops me in my tracks. I've had so much fun collaborating with my foodie clients, Samantha and Christophe, on their wedding dishes over the last year and just this week I finally saw the whole thing come together into one glorious California/French Summer menu. Thanks to Jessica Lasky Catering, SOL Catering, Edith Meyer Cakes, and The Cheese Shop in Healdsburg, and Dynamo Donuts for all your fabulous contributions. Pictures from Jessica Lasky Catering.
passed hors d'oeuvres
local charcuterie board
cured and smoked local meats with mustards, garden pickles, and tapenades
prosciutto, copa, soppressata, salumi, finochiona...
crostini, dried and fresh fruit, crisps and breads
summer fritto misto
crispy baby artichokes, meyer lemon and basil
chilled heirloom red gazpacho with aged balsamico
served in tiny shot glasses for sipping
crisp potato cups with black olive tapenade and tuna confit
little skewers of fresh mozzarella and cherry tomatoes with crispy basil vinaigrette
wild salmon sake tartare in a cucumber ribbon
plated first course
summer tartiflette
grilled eggplant, summer squash and oven dried farmed tomatoes with basil and redwood hill chevre
whole roast animals
whole roast Clark Summit Farm pig
marinated in citrus, oregano, garlic, annatto and spices
whole roast Clark Summit Farm pastured lamb
prepared with lemon zest, rosemary and garlic
accompaniments
sweet corn salad
with grilled portobellos, crispy red peppers and bocconcini di mozzarella with oregano vinaigrette
baby summer vegetables en papillote
local heirloom farm veggies steamed in parchment with lemon, thyme, white wine and strauss organic creamery butter
shaved celery root salad
with house cured gravlax, grapefruit and pine nuts
cheese course
cowgirl creamery red hawk
triple-cream cow / petaluma, California
uplands cheese pleasant ridge reserve
aged cow / dodgeville, Wisconsin
vermont creamery bonne bouche
ash-ripened goat / websterville, Vermont
bohemian creamery capriago
aged goat / sebastopol, California
served with organic baby lettuces
sweets bar to accompany cake
macerated strawberries with orange almond meringues
fresh nectarine, peach and berry galette with whipped cream
dark chocolate drizzled cream puffs with custard cream filling
mini-lemon tarts
chocolate bark
chocolate, hazelnut and framboise truffles
gluten-free donut holes from Dynamo Donuts
wedding cake
lemon chiffon cake with passion fruit curd and lemon mascarpone cream
bittersweet chocolate cake with passion fruit curd and dark chocolate ganache
Labels: food
