Gina: A Tasting for Two

Our client Gina’s big day is still over a year away, but it doesn’t mean we weren’t so excited to meet with her and her fiancé for her wedding tasting last week.  Months before the couple heads up to Saddlerock Winery to exchange their vows, they were wined and dined at Chris’ house in order to try their custom-made menu. 

MENU

FIRST COURSE

Arugula | Roasted Beets | Toasted Almonds | Shaved Reggiano Cheese | Balsamic Vinegar

SECOND COURSE

Orecchiette Pomodoro | Fresh Ricotta | Cherry Tomato | Basil | Extra Virgin Olive Oil

THIRD COURSE

Grilled Sea Bass | Crushed Almonds | Chili Lemon Dressing

Cherry Jam Marinated Chicken | Charred Onions | Olives | Cilantro

Brown Butter Roasted Filet of Beef | Crème de Cassis | Bordelaise Jus

SIDES

Charred Green Beans | Shallots | Lemon | Parsley

Rustic Mashed Potatoes | Shaved Reggiano Cheese

DESSERT BITES

Meyer Lemon Coconut Panna Cotta | Raspberry Compote

Cannoli | Mini Chocolate Chips | Chopped Pistachio | Powdered Sugar

Bittersweet Chocolate Glazed Espresso Brownie Bites | Salted Caramel

Ghiradelli Chocolate Flourless Cake | Orange Segments | Pistachio Dust

Tahitian Vanilla Scented Cheesecake Bites | Wild Raspberry Reduction | Micro Mint

January: A Tasting For Two

Tastings are a great way to meet a couple and learn who they are and get their story, but it’s also a time to have them try out their options, give opinions, and select a finalized menu for their wedding.  We had a great tasting with Bruna and Danny in January.  While they absolutely loved the food, they did have a few notes that we changed for their meal.  For instance, they are sensitive to sweetness, so on our Bruschetta with roasted Bartlett Pear, Brie, and Fine Herbs, we opted to remove the honey drizzle.  Other notes included adding olives to the bride’s salad, adding charred corn to their second dish, and presentation notes for the final course.  It is so important for us to get that feedback so we can put any worries to rest and make their meal exactly what they want.

See you at the dinner table,

CBC Team

MENU

PASSED APPETIZERS

Bruschetta | Roasted Bartlett Pear | Brie | Fine Herbs

Wild Mushroom & Fig Sautee | Mascarpone | Olive Oil Crostini

Slow Braised Short Rib Arancini | Shaved Asiago | Bordelaise Jus | Micro Flowers

Smoked Salmon Tartare Blini | Crisp Celery | Gala Apple | Dill Crème Fraiche

Jumbo Lump Crab Cake | Orange | Coriander Aioli

Spicy Ahi Tuna Wonton Cup | Ginger | Jalapeno | Avocado Mousse | Wasabi Dust

FIRST COURSE – PLATED

Mixed Green Salad | Roasted Red Peppers | Almonds | Champagne Vinaigrette

PLATED SECOND COURSE – PLATED

Goat Cheese Ravioli | Arugula | Brown Butter | Pine Nuts

THIRD COURSE – PLATED

Seared Chilean Sea Bass | Olives | Cherry Tomatoes | Parsley

Grilled Asparagus Spears | Shallots | Lemon | Basil

Roasted Heirloom Fingerling Potatoes | Baby Herbs

Grilled Lamb Chops | Mint Pesto | Harissa | Roasted Garlic

Grilled Asparagus Spears | Shallots | Lemon | Basil

Roasted Heirloom Fingerling Potatoes | Baby Herbs

Baked Spaghetti Squash | Tomato | Garlic | Cilantro | Black Beans | Olive Oil