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A Little Bit of Bluegrass Wedding

passed appetizers

buttermilk brined fried chicken and waffles with sea salt butter and spiced maple-bacon syrup

niman ranch beef burger sliders with hook’s cheddar, sweet bread and butter pickles,

ketchup, and aïoli

meyer lemon, sweet pea, and goat cheese arancini with calabrian chili aïoli

salad course

market lettuces with citrus, castelvetrano olive, citronette, niman ranch bacon, and buttermilk

main course

herb-brined and roasted jidori chicken with smoked tomato-coffee barbeque sauce and cornbread stuffing

grilled niman ranch hanger steak with 12 year aged balsamic vinegar and steak jus

roasted brussels sprouts with bacon and thyme breadcrumbs

smashed fingerling potatoes with crème fraîche and chives

dessert bar

farmers market crisp with oat streusel

vanilla bean cheesecake bites

lemon icebox pie

red velvet cakelettes

chocolate and caramel chess pie

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A Wedding Feast at Saddlerock

to start

sweet pea, leek, bacon, and goat cheese arancini with meyer lemon brown butter

little grilled cheeses with fontina, sottocenere, and caramelized onions

beef burger sliders with hook’s cheddar, pickles, aioli, and ketchup

salad

market lettuces with late-season citrus, reed avocado, chives, crushed pistachio, and citronette

mains

braised then grilled niman ranch pork shoulder with avocado salsa and citrus-pickled onions

roasted jidori chicken with chorizo-sherry vinaigrette and wilted kale

sides

baby broccoli with garlic, shallots, and calabrian chili

roasted market vegetables and fingerling potatoes with wilted market greens, dates, feta, and calabrian chili oil

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