Photos by Heather Phelps-Lipton | Web | Wedding Portfolio
We were really happy to be introduced to Ben & Lucy last Summer. Together, we brainstormed a menu to feed two hundred people at their October 2014 wedding. Our venue was Pioneer Works, a large indoor gallery with a backyard garden and grill.
It was a team effort with Lucy's sister who made six assorted cakes for dessert and her mom who coordinated salads as well as jars of pickled goods; peach salsa, beets, cucumbers, piccalilli, and dilly beans. Fort Defiance, a local restaurant, handled the bar and cocktails.
| Ben & Lucy's Wedding Menu | |
| CHEESE PLATTER Sliced baguette, crackers, jam, dried fruit, fresh figs, bitter greens and nuts. MEAT PLATTER Prosciutto, bresaola, speck, chorizo, salumi and pate Sliced baguette, mustard, cornichon PULLED PORK sandwiches on focaccia Hot pepper vinegar & herbal raita |
CORNISH HENS with herb butter SHRIMP SKEWERS with lemon ZUCCHINI SLAW with pesto, lemon and kohlrabi CUCUMBER PICKLES SPICY KIMCHI |
Imagine large wooden boards, abundant with colorful food. Sizzles and smoke swirling into the night sky in a dewy garden alongside a bluesy brass band. It was quite a night!
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