Elizabeth Gilman and Philip Gundersen's Wedding
Saturday, August 27, 2011
Buffet Dinner for 145 people
Picnic Baskets on the Lawn
- Assortment of Fine Cheeses (Taleggio, Bleu D'Auvergne, Leonora), Fruit, and Crackers
Passed Appetizers
- Local Heirloom Tomato and Roasted Vegetable Gazpacho with Herbed Croutons
- Fennel-Cured Canadian Salmon Gravlax with Dill Sour Cream on Armenian Cucumber, Broccoli Sprouts
- Seedless Watermelon with Shepherd's Dairy Chevre, Thai Basil, and Balsamic Syrup
Buffet Dinner Reception
- Quinoa Salad with Black Beans, Corn, Cannelini Beans, Raisins and Fresh Herbs (Vegan), Edible Blossoms
- Assortment of Crumb Brothers Artisan Breads with Pink and Black Peppercorn Compound Butter
- Fresh Heirloom Tomatoes with Truffled Slide Ridge Honey-Greek Yogurt Dressing and Grey Sel de Guerande, Tarragon Leaves
- Grilled Summer Vegetables with Torn Mint, Spearmint Oil and Good Extra Virgin Olive Oil (Red Bell Peppers, Cauliflower, Rosa Bianca and Listadia Eggplants, Yellow Squash, Zephyr Zucchini, Sweet Onions)
- Ranui Gardens Late Summer Greens Salad with Candied Walnuts, French Feta, Cucumber and Fennel-Herb Vinaigrette
- Grilled Whole Filet of Wild Alaskan Coho Salmon with Sandhill Farms Pioneer Onion-Pinenut Pesto
- Whiskey and Maple-Braised Canyon Meadows Ranch Beef Short Ribs with Vegetable-Whiskey Reduction Sauce, Braised Carrots and Fennel
- Creamy Italian Polenta with Fresh Rosemary and 2-Year-Aged Parmesan, Curly Parsley
Dessert Palette
- Selection of Traditional Norwegian Cookies, Cakes and Candies
- Michaela's Bomber Wedding Cake