Bouquet, bridal gown, bridesmaids—all involve important decisions. But in culinary cities such as Seattle, the main ingredient that every couple focuses on is the menu. Uniting the event design with dinner is a clever way to pay homage to a beloved flavor, dish or cuisine. “Food has the ability to bring people together—it’s communal!” says Kim Morrill of Your Perfect Bridesmaid. “Artfully crafted food, like the menus crafted by the amazing caterers we worked with, really creates an experience for guests. It sparks conversation and leaves a vivid memory.” And today’s reception menus are equivalent to fine dining experiences—from grazing stations to elaborate courses.
Ravishing Radish’s Local Berry Menu
APPETIZERS: Garlic crostini with goat cheese, stone fruit, fig preserve; Hood Canal oysters in the half shell with blackberry-cassis mignonette on rock salt and peppercorns
COCKTAIL: The Blackberry Summer – Gin, fresh blackberries, lemon, simple syrup, bitters, fresh thyme and sage
SALAD: Shaved fennel and baby arugula with champagne vinaigrette, grilled stone fruit, fresh berries and candied walnuts
ENTREE: Seared trout with savory blackberry-port coulis, microgreens, haricot verts and roasted-garlic mashed potatoes
DESSERT: Pavlova with local berries and stone fruit, lemon curd, whipped cream and mixed berry coulis
DESIGN BY YOUR PERFECT BRIDESMAID: The berries’ deep hues are given a sleek and sexy twist with a gothic touch of black and silver. “We were inspired by the rich and deep colors of blackberries, plums and ripe raspberries,” says Kim Morrill of Your Perfect Bridesmaid. “And we complemented those colors with gothic but modern elements: black candelabras, sleek black chairs, matte black stoneware and crystal accents."
