This spring friend and colleague Anne Book contacted me on Wednesday asking if I could host a celebration following her vows on Saturday (in three days). Happily I did not have an event and was thrilled to be a part of her special day. On Friday, the day before her ceremony plans became complicated and we decided to shift and have the ceremony as well as the planned celebration at my home/studio. We cooked, made a wedding cake and flowered. Lucky for everyone Kate Headley documented.
Earlier this month we had the honor of hosting another wedding at our Home Restaurant. This was a lunch–– many but not all of the guests were vegan–– as a result we designed a menu with some passing meat/fish/poultry items and once seated all vegan.
I love assisting with all aspects of this joyous events in this case from menu, flowers, chuppah, wine selection…. We have another wedding scheduled for this spring and are very much looking forward to it.
Menu–– Wedding Lunch, Sunday January 12, 2014
PASSING–– Bresaola with Fig, Chicken with Caramelized Onion and Sweet Potato, Sablefish and Sorrel, Roasted Baby Beet with Peanuts, Brussel Sprout with Pickled Ginger, Cabbage stuffed with Salsify and Black Walnut
SEATED–– Winter Greens with Celery, Avocado and Yellow Footed Chanterelle (48 Hour Farm Bread)
Baked White Lentil and Root Vegetable Gratin with, Chard, Leek and Black Truffle (Walnut Spelt Bread)
Wedding Cake–– White Cake with Chocolate Ganache, Buttercream Frosting and Frozen Coconut
Bites: Chocolate Chocolate Chip Drops, Sugar Cookies, Sweet and Salty Pumpkin Seeds