Monday, July 30, 2012

Farm to Table Wedding

From Prep days to Wedding Day


Renee picking out 36 lobsters, that we caught!

Beautiful, I tossed the lobster meat with soba noodles, 
green onions and a sesame dressing

Kristin cutting cutting cutting

Roasted tomato relish for the grilled sausage

We made slaw with three types of cabbage from Four Seasons Farm,
peaches, almonds, mint, ginger, 5 spice powder and champagne vinegar

The beginnings of a lot of my kale salad with roasted sweet potatoes

Killer crabmeat dip with avocado, fresh dill, scallions and lemon

My crew in our work area on site

My favorite part, setting up the appetizer buffet

Hard at work and looking good!

Happy days!  My bunting was needed again!! 

The bride and her friends set the tables in the boat barn

Me, being the grill-mystress

And then we became crazy busy and took no more pictures.

  The next time I thought of it, was while we were in the 
midst of cleaning up and I decided that was TOO much information.

(The bride was beautiful)

Happy Monday!

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