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.
Lovely Night’s Apple Men
Canapés: Idaho caviar cornets with Pink Lady apples, chives and crème fraîche / Hamachi crudo with Granny Smith apples, celeriac, black garlic and mint / Whipped Brie canapé with Fuji apples, baguette and vanilla / Crispy pork belly with gala apples, butternut squash and smoked maple syrup
Salad: Lacinato kale and honeycrisp apple salad with smoked apple vin, pecans, endive and golden raisins
Entrée: Duck confit with opal apples, charred escarole, medjool dates and apple cider gastrique
Cocktails: Apple of My Eye: Calvados, ginger simple syrup and apple bitters / Happy Ever After: Brandy, gin, St-Germain,
hard pear cider, fresh lemon juice and simple syrup
Lush fall colors are the foundation of this beautiful apple-inspired table, which exudes a warm and luxurious feeling. “Anthera Floral’s dual branching arrangements and the velvet green linen really gave this table the luxury feel,” says Kim Morrill of Your Perfect Bridesmaid. “We added sweet notes, like the candy apple place cards, for a conversation piece.”
