Kate and Jay’s rustic private home wedding had us swooning over the adorable details and vibrant mix of colors and fabrics it encompassed. The ceremony took place beautiful shingled barn, and was extremely intimate and involved only twenty people while the bride and groom said their “I Do’s.” The favors had to be one of our favorite details of the wedding: organic shopping bags (which also doubled as the guests’ place settings).
Kate and Jay had a number of guests who were vegan and Russell Morin had no problem coming up with a menu to fit both their tastes and their diet. Here is a glance at the menu that this bride and groom chose for their big day:
Crispy Fried Oyster with Melted Leeks Tomato Concasse And American Caviar
Curried Lobster Rangoon with Mango Chutney Dip
Airy Cheese Puff Pastries Stuffed with Brie And Artichoke
Smoked Duck Diablo
With Dried Fig, Jalapeno, and Applewood Smoked Bacon
Basil Infused Watermelon Cube
Ricotta Salata Fennel Pollen
Diced Tomatoes with Virgin Olive Oil, A Hint Of Spicy Red Pepper and Black Pepper Topped with Shaved Parmesan
Farm to Table Chopped Salad
A choice of --
Roasted Aged Tenderloin of Beef
Crusted with Reggiano Parmigiano and
Caramelized Garlic Finished with a Barolo Red Wine Pan Sauce
Lobster, Gulf White Shrimp, Jumbo Sea Scallops, Mussels, And Fresh Cod in a Saffron and Fennel Scented Broth
Herb And Garlic Marinated Pan Seared Tofu
with Baby Vegetables and a Rich Saffron-Tomato Broth
For Dessert: Cupcakes!
They had a choice of Simply Lemon, Traditional Carrot and Heavenly Chocolate Cupcakes.
They also had Passed Ice Cream Cups with your choice of either a Mini Chocolate Cup or a Mini Waffle Cup....adorable.
Congrats Kate and Jay from everyone at Russell Morin Fine Catering. Thank you so much for letting us be a part of your BEAUTIFUL wedding celebration.
Florist – Sayles Livingston
Tent – Sperry Tent
Rentals – Rentals Unlimited
Wedding Planner: Christine Ellingwood
Tent Decor: Exquisite Events
Valet: Valet Connection
Dance Floor: Newport Tent