Sarah and Jared are a super young, smart and sweet couple that we had the pleasure of planning their tiny wedding in March at the Wind and Sea house. There were just 18 guests, and they all came out for the occasion from New York. Sarah is a super playful bride with an elegant and sophisticated style. She asked for small, tight bouquets and minimalist table with muted creams and peach tones accented by the blues from the ocean. She wanted a mad libs game for her guest book, s’mores by the firepit and asked Jamie to make her a witty “Pi” pie for their Pi wedding date of 3.14.15. Jamie did a groom’s pie and a bride’s pie. She gave her guests soft blankets and sunglasses. We put together the gift bags for all the guests and delivered them to thier hotel rooms the day they checked in. The gift bags were filled with all sorts of fun snacks and treats. The photography was by the talented Kristin Moore who flew in from Florida, and florals were ordered from Burst and Bloom in Carmel. Dinner was served as a 5 course plated dinner on one large table on the deck. Here is the menu:
2:45
Guests arrive, take seats
Enjoy Self Serve Honey-Thyme Lemonade
3
Ceremony
3:45-5
Appetizers hour
Grilled Lamp pops with pistachio-mint pesto
Crab cakes with chives and spicy aioli
Purple cauliflower soup shots
Grilled Pear pizza with pecorino, havarti, chili and truffle
Quesadillas with avocado-basil guacamole (bride’s special favorite!)
5:15-6:30
Local farmer feast
on table:
Homemade Foccacia with herbs and sea salt with butter
1st course:
Salad of strawberries, arugula, candied walnuts, Point Reyes blue cheese, champagne vinaigrette
2nd course:
Fresh Ricotta Gnudi with roasted grape bruschetta and pomodoro
3rd course entrée: (choice of)
Wild Mushroom, asparagus and Chevre Farro Risotto
Seared Halibut with Preserved Lemon Buerre Blanc and Blistered Cherry Tomatoes and Thyme
Grilled Filet Mignon Tenderloin with Glazed heirloom carrots, Red Wine-Shallot Reduction and horseradish crème fraiche
4th course plated dessert:
Rhubarb Strawberry tartlets with whipped cream
&
Pecan bourbon pie with salted chocolate caramel sauce and whipped cream
Served with:
Hot milk chocolate with fresh whipped cream or organic coffee or tea
Later
S’mores by the fire
Traditional s’mores fixings (organic and free trade chocolate) with 12 wood handled skewers
