from Cassandra
As a coordinator here at Stevenson Ridge, I have to admit that one of my favorite parts of my job is working with a couple on designing their menu. Having a background in design AND being a local foode, I have some perfect qualification for the job!
Every wedding I call my own, so a few weeks ago, āmyā October wedding bride and groom came for their menu tasting. Tess and Jeremy incorporated so many personal touches in their menu, from their love of baked brie to a taste for mulled wine. These are new fall favorites for me!
Hosting a tasting has many perks, from seeing the look on a coupleās faces when a dish is everything they hoped it would be to seeing our chefs behind the scenes creating small masterpieces on a tasting plate. Pictured above is a sample-sized menu item from Tess and Jeremyās wedding: baked cod with roasted corn relish on top of rice pilaf, with carrot, onion, and celery.
I take every opportunity to snap a picture of the tiny colorful creations made in the kitchen!
After all, you eat with your eyes first J
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