It’s about the beauty & bounty of the spread.
Many brides shy away from buffets over the fear of lines & and a long row of stainless steel chafing dishes. This lovely wedding at Edna Valley Vineyards shows how buffets can be exactly the opposite!
(Above: Cedar-planked grilled wild salmon with citrus & olive tapenade)
Buffets can be a way to add color & a bit of fun to a reception. It’s also a way to showcase the amazing Central Coast grown produce & specialties.
This menu for Erin & Brad’s wedding was served in the autumn when some local produce is at it’s peak including heirloom tomatoes from Peacock Farms and mushrooms & squash picked up that day from the Templeton Farmers Market. Other menu items included oak-grilled tri tip with chili & orange salsa and grilled corn cakes with roasted tomato & rosemary chutney.
Thanks to the amazing wedding photographer Amy Wellenkamp for taking a moment to capture our cuisine!
Below are a few of the yummy appetizers. Can you see the heart?
And congrats to Erin & Brad–Thanks for letting the crew of Pacific Harvest Catering be a part of your special day!
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