Big Sur Destination Wedding featured on Bash Please
We love working with our friends from BashPlease. Especially when they bring us amazing clients like James and Tomasina who have a passion for food, and a commitment to providing their guests with a meal to remember for their wedding feast.
We don't automatically serve bread at weddings--for lots of reasons, but when we do, we go for it. James and Tomasina wanted the roomforty breadboards at the ready when guests were seated--which include all house made breads and lavash, pickled vegetables and fruit, house made ricotta and local honey.
For their hors d'oeuvres--they opted for whimsical and accessible--our version of chicken and waffles, waygu beef corn dogs, duck sausage on bao buns, salmon tartare, and our take on bruschetta. As a former chef, James has a passion for great market products--so we made sure that our "farm to form" approach had loads of market produce -- from organic beets, to nante carrots, to seasonal cherries pickled for the breadboards, to baby candied crab apples for dessert--California farm produce was a big part of their menu.
Suffice it to say--this was the favorite wedding cake we've ever served. Who needs fondant and angel food when you can eat CHEESE!!
All these beautiful photos were shot by Christian Cruz for Max and Friends. Thanks to our amazing clients James and Tomasina for letting us be part of such an amazing celebration. Thanks to our partners in crime BashPlease,pharmacie and Christian Cruz of Max and Friends for being such incredible colleagues to work with. And thanks to Northern California for just being unassumingly awesome. The full menu is below.
BIG SUR MENU
— tray-passed hors d'oeuvres —
salmon tartar. taro chip coronet. cilantro caviar. dill créme. miniature waygu beef corndogs. violet mustard. ketchup. house fried chicken. waffle wafer cone. maple caviar. remoulade. modern bruschetta. lace croutons. balsamic caviar. micro greens. “grilled cheese + tomato soup.” brioche brie coin. reggiano tuile. braised bbq pork. savoy cabbage slaw. horseradish créme. potato frites. bao buns. housemade duck sausage + duck pastrami. green papaya pickles. candied kumquat.
— on the table —
house made artisan breads. candied nuts. pickled market vegetables. house made ricotta.
— first course —
roasted baby beets. golden beet purée. red beet gastrique. fried broken goat cheese. cipollini truffle vinaigrette.
— second course —
crimson raviolo. house made ricotta. bread salad. truffle powder.
— main course —
“fire and rye” grilled beef short rib. rye crumble. parsley root purée. whiskey gastrique. earl grey bordelaise. — or — sous vide jidori chicken. vichyssoise puree. market vegtables. garlic jus. — or — cauliflower steak. saffron risotto. sunflower seeds. sun dried grapes. pea tendrils.
— family-style sides —
roasted baby market vegetables. whole herbs. creamed corn. bechamel.
— the "cheese" cake | fromage service —
assorted spanish & french cheeses. pickled market vegetables. poached fruit. candied nuts. artisan breads.
— dessert —
“roomforty campfire” graham soil. chocolate coffee ganache. bruleé house made marshmallow. hickory smoke waft. mini candied crab apples.