Claire Kettering & Will Menke
The Grand Hall at Trump Winery
October 18, 2014
This was a special event for us. Many were calling it THE wedding of 2014 and it definitely delivered. Claire & Will were such a fun couple to work with, with their out-of-the-box and fantastically foodie thinking. Together, we created a menu that was truly one-of-a-kind and unique.
The outdoor ceremony allowed for guests to be “wowed” by the surprise tent with twinkling lights that was built specifically for them and their reception. Guests were always being fed-- from pre-ceremony appetizers, a tapas bar and passed hors d’oeuvres for cocktail hour and leading into the dinner reception.
The 3 course dinner provided different features on each plate to give guests a different experience with each course and the late night burgers and truffle fries were greatly appreciated by the guests who stayed for the silent disco after party. We also created a late night gentleman’s bar with bourbon, brandy, whiskey, & cigars!
Menu:
Pre-Ceremony
passed hors d’oeuvres
membrillo & drunken goat crostini
albemarle baking company crostini, hot pepper jelly
house smoked rag mountain trout pate
caromont farms onion boursin, "left over summer black berry" jam, albemarle baking company crostini
Cocktail Hour
stationed hors d'oeuvres
wood grill station
grilled rappahannock olde salts
drawn butter
retreat farm lamb lollipops
mint jelly, house preserved lemon harissa
boat bar
rappahannock olde salts on the half shell
cocktail sauce, horseradish, tabasco, lemon, mignonette
tapas
virginia tapas station in carriage house
boquerones, edwards surryano ham, everona piedmont, olli salumeria chorizo, albemarle baking company baguette, selection of artisan cheeses and charcuterie, olives, verdure marinate
passed hors d'oeuvres:
snapping turtle soup
trump cru reduction crème fraiche
ham biscuits
brown sugar butter, harpers country ham
bacon wrapped dates
rock barn hickory bacon
tempura shrimp
spicy sambal mayo, kecap manis, minced chive
devilish eggs
local quail egg, cayenne
arancini
truffled orzo "mac & cheese"
Dinner
plated first course:
bouillabaisse
monkfish, maine lobster, mussels, shrimp, roasted fennel, tomato, saffron potato, lobster fennel jus, grilled albemarle baking company baguette, rouille
plated second course:
surf and turf
sugar cured house smoked patterson's registered berkshire pork belly, potter's craft cider braised swiss chard + seared scallop, "hoppin' john"
family style third course:
free union grass farm duck breast
pan seared, local fig mostarda, carter mountain apple kraut
byrd mill stone ground grits
creamed leeks, mascarpone
root vegetable hash
turnip, rutabaga, baby heirloom carrots, celery root, parsnip
Late Night Food
"cheese burger"
wagyu patty, american cheese, shallot, dill pickle, roma tomato, butter lettuce, house slider bun, knot pick
truffle fries
house cut shoe string fries, truffle oil, cracked pepper, shaved parmesan
Vendors:
Silent Events
This wedding is also published in Weddings Unveiled’s Winter 2015 Edition.
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