I was in love with the decor; wintry, rustic, chic and totally awesome.
And the menu...oh my goodness.
Hors d’oeuvres
- Brandied Apricots with Cambazola Cheese in Phyllo Cups
- Duck Pate with Cherry Chutney in Edible Savory Spoon
- Bacon Wrapped Scallops
Salad
- Baby Oak Leaf lettuces w/ Zinfandel Poached Pears, Iowa Blue Cheese & Walnut Vinaigrette
Entrees
- Prosciutto-Wrapped Filet of Beef with Barlo Wine Demi & Parmesan-Crusted Salmon served with Truffle-Shallot Risotto
- Chicken Breast Stuffed with Fontina Cheese & Black Forest Ham, Served with Lobster Risotto & Buttered Haricot Verts
- Baked Pastry Dough with Asparagus, Three Cheese Mushroom Ragout and Blue Cheese Cream Sauce
Dessert
- Peach Custard Crumble with Crème Anglaise
I took the photos below with a nice Canon 20d I checked out from work. I had no idea how to use it.
Have I ever mentioned how much I adore crystal chandeliers? The ones at the Saint Paul Hotel are stunning.
The ice luge in the shape of a moose head.
Blue raspberry rock candy. These served as stir sticks / embellishments for the signature drink.
Butler passed hors d'oeuvres.
The cocktail table decor.
Cardboard animal heads!
Bacon-wrapped scallops. I had too many of these.
The signature drink; a white cosmopolitan with blue raspberry rock candy.
The placecard centerpiece was a vase filled with giant curly willow branches with pine cones tied with blue satin ribbon. Pretty! The flowers were designed by Tara from A Day in Provence.
One of three centerpieces. This one consisted of a tree stump charger with 3 cylinder vases of varying height tied with different ribbon/twine. It also had a wooden flower spray painted blue. Inspiration for this centerpiece came from Once Wed, check out this post for more details.
This centerpiece was a birch vase with white chrysanthemums, white feathers and blue ribbon.
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