It's all about the food!

No big mystery here, I LOVE FOOD! My husband and I worked our wedding entirely around food as our top priority, so I thought I'd share a bit of the with you all.

Working with your caterer and communicating your vision is so important. An initial phone conversation and taking a look at their website can be a great, initial, way of managing expectations. Before you sit down with your caterer to set up a tasting, make sure you have reasonable expectations about what it will cost to meet your goal and accomplish your vision.

We knew we wanted to do a wine dinner for our reception. Typically wine dinners are 5-7 courses, but the portions are smaller and the platings more elegant. Sequoia Restaurant has a wine dinner every month and as it happened they were having a David Girard wine dinner three months before our event. Perfect. We used that event as a guideline and then substituted a couple of wines and had Dave Bagley (General Manager and Executive Chef) offer up suggestions to match. He's a genius! Here is the end result.

Appetizers: Black Rice Timbale Rolls, Veal Stuffed Mushrooms and Pan Seared Scallops (which were so good they were all gone before Beth got a chance to take a picture of them!) served with Madroña Gewürztraminer and an open bar.

Artichoke Bisque served with David Girard Coeur Du Terroir Blanc.

Mushroom & Brie Duck Confit, Poached Quail Egg, Wild Greens & Blood Orange Vinaigrette served with Boeger
Migliore.

Prosciutto Wrapped Ahi Bordelaise served with David Girard Grenache.

Cucumber Mint Sorbet Served with Cristalino Cava .

Tuscan White Bean Ragu served with David Girard Syrah.