Friday, December 23, 2011

Julie and Michael's Wedding Part Three

And here's the last installment of our blog series!

Sadie and her team worked their magic and Julie and Michael's home and studio were transformed for a day.




One Dahlia seed for every year Julie and Michael lived together made a unique and sustainable gift for all the guests.


Julie and Michael wanted to share a unique vegan dinner menu with their wedding guests. They were looking to combine the abundance of the summer season with bold flavors and the highest quality ingredients. Chef Stephanie started the cocktail hour with Golden Beet Skewers with  dill cashew cream, Roasted Peach Crostini with tofu “cheese”, fresh Spring Rolls and Mediterranean Platterswith white bean hummous, seasonal crudités, olives and pita bread. The dinner included 2 entrees: Quinoa Stuffed Roasted Red Bell Peppers with French lentils, sweet potatoes, caramelized onions and a spiced carrot sauce and Polenta Napolean with spiced black beans, zucchini,  tofu “cheese”, tomatillo salsa and fresh cilantro. Right in the heart of heirloom season, another dish was Heirloom Tomato Salad with English cucumbers, basil and white balsamic. The Farmer’s Market Salad included strawberries, plums, pecans and an orange basil vinaigrette. Julie and Michael knew to expect hot weather so we also served some signature cooling beverages at the bar including Lavender Lemonade,Iced Herbal Mint Tisane and Watermelon Agua Fresca.






Typically the main ingredients in a wedding cake are butter and eggs, but in keeping with their values, Julie and Michael wanted their wedding dessert to be free from dairy and eggs.
So Pei-Yee created a trio of yummy cakes to share with their guests, designed to satisfy any sweet tooth! Their cake flavors were:
- toasted coconut cake with mango buttercream
- moist vanilla cake with vanilla buttercream and fresh strawberries
- rich chocolate cake with a peppermint buttercream


Julie wanted something classic and elegant that would showcase her favorite flowers, dahlias, so we prepared a lovely three tier cake, trimmed with gray satin ribbon and accented with gorgeous and vibrant dahlias. And check out the cake topping!




 Oh oh, guess what happens next...


Let's end with a romantic note: sunset photos to close a beautiful day.





Wait...one more! A big hug for Chef Stephanie: her vegan menu dazzled all the guests who didn't expect vegan food to taste...well...so incredibly yummy!


Thank you, Julie and Michael for making our team a big part of the most important day of your life.
Happy Holidays!

Locally Grown Weddings Members:

Event Planning: Sadie Waddington
Catering: Chef Stephanie
Photography: Aurora Meneghello
Flowers and Design: Madeline Trait
Wedding Desserts: Pei-Yee Woo

Venue: Private Residence

Locally Grown Weddings Partners:

Jewelry: D&H Sustainable Jewelers
Rentals: Hartmann Studios

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