15th Wedding Anniversary Celebration
A couple wanted an opulent culinary event to celebrate their 15th wedding anniversary. The 131 guests were greeted with a vodka station as well as a chef preparing blini that featured a choice of four caviars. Service staff passed champagne and hor d’oeuvres, including lobster and mango in a cucumber cup, skewers of Kobe beef with blue prawn, and brioche with foie gras and lentils.
On the dining tables, three-foot-high candelabra centerpieces were decorated with ivy, and lavender and white roses and hydrangea covered the bases. Lavender table linens were paired with silver satin chair covers. Floral also decorated the food stations.
The meal consisted of six courses, each with an appropriate wine:
•Maine lobster salad and gazpacho, chilled tomato consommé, and micro greens.
•Seared foie gras with Fuji apples, white raisin conserve, and pistachio brittle.
•Madeira braised pheasant ravioloni with wild ramps and french horn mushrooms topped with black truffles.
•Locally made red wine sorbet topped with a single blueberry.
•Grilled Wagya beef with olive and fig braised boneless short ribs, carrot puree, swiss chard, and caramelized carrots.
•Three French cheese and pear preparations.
The meal ended with a dessert buffet set in a elaborate garden-themed room. The offerings included a three-tier buttercream cake, tuxedo-dipped strawberries, chocolate macaroon sandwiches, créme brulee, fruit tartlets, and plain and spiced shortbread flowers and leaves. Guests enjoyed dessert with coffee.
Other nominee:
Matthew Trettel, Twin City Bridal Association
