Jessica and Mark and their family sat down with us on March 12 for a tasting of their wedding meal. Last year, we catered their
country-themed engagement party at their family home. Their wedding is coming up on July 9, 2011, and we brought the experience of the buffet and stations planned for the wedding into our tasting.
The tasting menu, featuring only a handful of the many items to be featured over three days for their rehearsal, wedding reception, and brunch, including passed canapes, a market station style buffet, and finger dessert selection
A table set for six in the Hungry Olive shop. We brought in flowers, vases, and other decorative details that time into the country-chic theme of the farm wedding
The buffet station table, before we filled the dishes. At the wedding, guests will wander between four different stations over a longer dinner time, allowing for a much more relaxed wedding meal. Our tasting menu included the salad station, and the meat and pasta station. Chef Kelvin tossed the pasta to order with guests' choice of add-ins
For the July wedding, the bride and groom wanted to bring a touch of their personality to the drink selection. The bar will feature a selection of 5 fruity and refreshing
mocktails with candy garnishes. To give them a taste of what's to come, we offered the Next Generation Ginger Soda and Virgin Bellini along with the tasting meal
The bar was set up in the Hungry Olive shop, to give our guests a sense of what their guests will experience at the wedding
The tasting menu, featuring only a handful of the many items to be featured over three days for their rehearsal, wedding reception, and brunch, including passed canapes, a market station style buffet, and finger dessert selection
A table set for six in the Hungry Olive shop. We brought in flowers, vases, and other decorative details that time into the country-chic theme of the farm wedding
The buffet station table, before we filled the dishes. At the wedding, guests will wander between four different stations over a longer dinner time, allowing for a much more relaxed wedding meal. Our tasting menu included the salad station, and the meat and pasta station. Chef Kelvin tossed the pasta to order with guests' choice of add-ins
For the July wedding, the bride and groom wanted to bring a touch of their personality to the drink selection. The bar will feature a selection of 5 fruity and refreshing mocktails with candy garnishes. To give them a taste of what's to come, we offered the Next Generation Ginger Soda and Virgin Bellini along with the tasting meal
The bar was set up in the Hungry Olive shop, to give our guests a sense of what their guests will experience at the wedding
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