Your wedding is around the corner and you haven't figured out your dinner menu.
To follow the farm-to-table food trends I've listed some things to consider when designing your menu with the chef and included 4 sample dinner menu ideas showcasing each season.
In the Spring one is inspired to use ramps, young plants, asparagus, pansies, soft-shelled crabs, halibut and mussels.
Spring Dinner Entree:
Seared Scallops with a Saffron Beurre Blanc, Grilled Asparagus served with a Basmati Rice Soubise.
In the Summer you can use local strawberries, heirloom tomatoes fresh cheese made with grass-fed dairy, micro-greens, local scallops/lobster and grass-fed meats.
Summer Dinner Entree:
Lobster a l'Americaine with freshly made fettuccini
In the Fall you can use pumpkin, heirloom vegetables, squash, leeks, cranberries.
Fall Dinner Entree
Roasted Boar with Cranberry Compote served with a Pumpkin Risotto with Bacon & Sage
In the Winter you can use cold weather crops such as kale or beef, citrus and cherries.
Winter Dinner Entree:
Braised Short Ribs with Sriracha Kumquat Demi-Glaze ,Sauteed Kale and a Celeriac Root Puree
I hope you enjoyed these ideas and if you need more inspiration please visit: The Wine Barn Recipes.
Things to consider:
- What season does your wedding day land on?
- What are the local ingredients that are plentiful at that time?
- How many guests are you hosting?
- Do any of your guest have food allergies or preferences?
