We had the pleasure of working with Dan and Laura Zimney last summer. They got hitched at Bridal Veil Lakes in the Columbia River Gorge in front 150 of their nearest and dearest.
They wanted all vegetarian fair and as organic as possible.
We made salads as edible centerpieces; organic field greens, marinated cucumbers and beets, red onion and garbanzo beans/cous cous and sunflower seeds with a citrus vinaigrette.
A rich mushroom stroganoff entree and grilled veggies over orzo.
We had mounds of fruit, heavy hors d’ourves, grilled baguettes. And a lemonade with fresh mint.
Your wedding is just as unique as you and your relationship – so make sure your wedding catering is customized to match your style and taste.
