Corks & Curds: The Wine Barn Blog

YAAS queen.

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?

This is a test. 

 

 

 

[INBOUND] Resources for Product Launch Content