Photography by: Misti Layne
Ask the expert
When you throw a great party, where do all the guests end up? In the kitchen of course! Think of your wedding as your 'coming out' party - if you are a foodie it is imperative to make sure your wedding fare is hand-crafted by the best.
This couple's incredible menu was conceptualized by the team at Park Avenue Catering and additional inspiration was provided by the gorgeous setting of Arista Winery. The crew at Park Avenue understand your wedding is not just another party, it is a personal expression and it must be spectacular. Your guests should be immersed in your celebration from the moment they arrive to the moment they leave. The menu, level of service, and style of presentation play an enormous part in creating that perfect "feel."
We love Park Avenue Catering, it is definitely a local favorite. What sets Park Avenue apart is their dedication to their clients. Owner and Executive Chef Bruce Riezenman takes personal interest in every client and no creation leaves the kitchen unless it has had his personal seal of approval. We are excited to share a few thoughts about this celebration provided by Park Avenue Catering...
Molly and Adam were both bartenders, industry professionals with warm inviting personalities. We designed their menu to achieve the the same "feeling" that seemed to envelope Molly and Adam. Warm, friendly, and family focused.
We love working with our clients to plan the perfect menu. Once we decided on the menu, they came in for a formal tasting. This tasting gives them a sense of how the food will be prepared and what to expect for the day of their wedding. It's always fun to go through this process and finalize the menu. Once the menu was decided, I then shared it with Leslie at Arista and she paired it with the best varietal and vintage for the h'ds and main entrees. Another detail to the menu design is knowing that Arista is known for their Pinot Noir! When I help design the menu, that is taken into consideration. We help create the perfect menu by using the best seasonal and local ingredients.
Pre-Ceremony Lemonade and Cucumber Mint Water
Passed Hors D'oeuvresCrisp Short Rib Spring Roll ~ drizzled with papaya-port syrup Miniature Pizzettas In assorted styles: artichokes and goat cheese; roasted peppers and garlic; pesto. Served warm.
Spicy BBQ Pulled Pork and Napa Slaw on Miniature Bun Asian Crab Salad on Crispy Wonton
Salad CourseChianti Garden Salad Butter Lettuce, slices of Heirloom Tomatoes, fresh Red Bell Peppers and a homemade Red Wine Vinaigrette
Main Course ~ Served Family StyleFire Roasted Top Sirloin Cooked slowly over an oak fire. Served with Santa Maria style salsa and pinquito beans.
Miso-Glazed Black Cod, Lobster Broth and Chili Threads Roasted Garlic-Rosemary Potatoes Baby new red potatoes roasted in extra-virgin olive oil and seasoned with fresh rosemary and garlic.
Grilled Market Vegetables, Olive Oil &Herbs Orechiette with Fresh Herbs, Roasted Tomato and Romano Cheese Seasoned with a touch of garlic and olive oil.
I Do Venues wants to recognize the talented team of wedding professionals who helped to make this bride's dream a reality: Photographer - Misti Layne; Floral - Dragonfly Floral; Catering - Park Avenue Catering; Cake - Patisserie Angelica (Etsy cake topper); Rentals - Wine Country Party and Events.