Ahhh, July in Big Sur valley….perfect perfect weather! Sun and sweet ocean breezes abound at the Henry Miller Library in the summer! Sometimes you plan a wedding and become so attached to the bride and groom, they are like family by the end of the planning process, and this couple is one of those. They were the coolest, sweetest most wonderful couple with a style to match their down to earth, casual and incredibly tasteful and creative personalities. We did the planning and catering and rentals for this wedding. The florals were by the amazing Christine Cater, with bar by Bar Cart Cocktail company, photography by Taylor Scalise and unbeatable music by our favorite all vinyl Dj Caleb Patet. The bride and groom brought a big box of their favorite records for Caleb to mix into the evening to make it extra special.
Menu:
J&C – July 7, 2018 HMML
96 guests + 8 vendor meals
4:45 guests arrive
5:30 ceremony
6-7 Cocktail hour
Hand Made charcuteries (by PigWizard) and Artisan cheeses with accompaniments
Avocado crostini 2 ways (ricotta salata-tomato confit /radish-za’atar(vegan) (PASSED)
Clementine and chili grilled prawns
(PASSED)
7pm Dinner
BUFFET STATIONS -1 long table with all veg that’s double sided + 1 table with pig
Boards of Rustic Breads, salts & chive butter & dukkah olive oil –on tables
baby greens, edible flowers, herbs, berries, ginger-lime viniagrette
Grilled mixed farmer’s market vegetables with vegan sunflower pesto
Heirloom Tomatoes & watermelon, arugula, olive oil, salt
Grilled corn, lime, ricotta salata, oregano butter
Faro risotto “provencal” with artichokes, olives, fennel, tomato
Wood grilled wild California Sea Bass with preserved lemon vinaigrette and shaved fennel-herb salad
Whole roast local pig -stuffed with hand made Sicilian sausage and cooked as porchetta for 18 hours over wood fire
8pm AFTER DINNER
Coffee & Tea buffet from Sea Stars
Wedding cake by Jamie– lavender-vanilla 3 tiers, blackberries, vanilla buttercream
