There is something so rejuvenating about the aroma of roasted butternut squash, sage, browning butter, and apple cider in September. And what better back drop than a historic red barn and field stone Mill on the Delaware River?
This couple's ceremony in front of the Saw Mill on the property was followed by a cocktail hour that featured a St. Germaine Cocktail and NJ Artisan Cheese Table. Butlered fare included Caramelized Onion and Goat Cheese Tartlets, Bite Size Crab Cakes, Focaccia Pizza Bites, and Ahi Tuna on Wonton Crisps with Avocado Cream.
Dinner on the main level of The Mill included a festive pairing of seasonal features and crowd pleasing comfort food. Chef's carved a Whole Roasted Pig served with a Coffee BBQ Sauce, while guests made their own Soft Shell Fish Tacos. Dinner was rounded off by items including French Fries in Parchment Cones with Chipotle Aioli, Jersey Corn Fritters with an Apple Compote, Butternut Squash Ravioli, and Grilled Vegetables with a Basil Pesto Drizzle. From a menu planners perspective, I have to say that September is one of the most plentiful times in NJ. On the cusp of the seasons, we are able to still highlight summer bounty, while also incorporating the early autumn harvest ingredients.
Dessert, instead of traditional wedding cake, was a sweets station with Espresso Cookies, Pumpkin Chocolate Chip Bites, and Coconut Macaroons. And though a gelato station may not be a typical Fall offering, it was a total winner with the Bent Spoon flavors featured: Blood Orange, Dark Chocolate, Apple, and Sea Salt Vanilla Caramel. Guests paired the refreshing treat with Java Bar beverages.
Wednesday, September 7, 2011
This wedding, on the grounds of a Princeton private school, was a dream! The lush grounds were the perfect setting for the two very special ceremonies - one Hindu and one Christian. While the B+G took photos and changed (as traditional Indian attire was worn during the first ceremony), guests enjoyed tea and cookies. Then, cocktail hour on the lawn of the manor house was followed by a seated dinner under the elegant tent. Our menu featured Local Greens and an Eggplant Napoleon, Pistachio Crusted Salmon, Filet Mignon, and House Made Ricotta Gnocchi with Roasted Squash and Sage Brown Butter sauce.