Weddingbee PRO
Monday night, J and I were treated to a most yummy tasting of our wedding dinner by our friends Kelsie and Reg, who will be cooking for our reception in a few weeks! Kelsie and Reg have been practicing with different variations and tonight, we all agreed on the final menu. It came together beautifully, and we feel so lucky to have these two manning our kitchen. The four course meal is going to be divine!
Amuse-Bouche
Tuna Tartar
with citrus-ginger zest,soy-balsamic drizzle and toasted sesame seeds
Salad
Fennel and Orange
with white wine vinaigrette
Entree
Grilled Mahi-Mahi
with pineapple-pear fruit salsa, baby spinach and farro with grapefruit and fresh thyme
Or
Roasted Pork Tenderloin
Jamaican jerk rubbed and stuffed with mango and pork sausage, accompanied by baby spinach and farro with grapefruit and fresh thyme
Dessert
Traditional white wedding cake
Peanut butter & Jelly bon bons by Zac Young
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Emilie Sommer, Portland, Maine
Vendor: Photographer
Website: Emilie Inc.
About Me: Emilie earned a degree in photojournalism from Syracuse University and worked at USA Today and The Washington Post in Washington, DC, before opening her wedding photography studio, emilie inc, in Portland, Maine. She loves all the intricate details involved in planning, the warm fuzzy feeling about two people in love and freezing those moments in time in a photograph. It’s a contagious dancing-through-daisies kind of good feeling. She also started the Roots Workshop, the directory News Wedding Photographers and the non-profit Pink Initiative
YUM!!!! How special to have a friend cook for you!