When we first met the bride and groom, Beth and Jeff, they were quick to say they had an unusual but beautiful location for their wedding. They were having their ceremony in their home that would still be under construction, and they wanted us to cater a gourmet cocktail hour and reception dinner in the field behind the house where they were currently living. We immediately said, “You’ve come to the right place!”
We had a wonderful time planning the logistics for this spectacular table set up. Our in-house florist created a beautiful full length green garland for the impressive and very long table, as well as the centerpieces for the bistro tables for the cocktail hour. It was important to the bride, groom, and guests to go with a predominantly paleo menu for the dinner. So, together with our executive chef, we designed a menu featuring local and seasonal items to highlight paleo, including hand cut “zoodles” in a cashew avocado cream. The one exception here was the fantastic dessert station set beneath the candlelit tidewater tent. With the groom hailing from New Jersey, we featured our house-made cannoli along with fresh local fruit and gelato.
Photography by Angela Howard Photography.
27x winner Utah’s Best of State
24x Best of State Caterer
3x Best of the Best / Hospitality
1x Entrepreneur of the Year