Non-traditional Weddings
Elopements and city hall nuptials fall into this category.
Elopements and city hall nuptials fall into this category.
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: