Callie and Caleb’s backyard wedding was so perfectly detailed and laid out it was as though this South Dartmouth, MA home was made for such an event. It had the perfect mix of a classic country spaces and boasted a gorgeous old New England estate. The best part of all was the bride had a team of family and friends who helped make the whole thing come together. Everything from the flowers down to the personally jarred pickles…absolute perfection. Personally jarred pickles? Yes, the bride and groom made pickles which they handed out for favors and We LOVED it.
So what did Callie and Caleb choose for their backyard nuptials? With the mix of downhome and delicate details they had going with their décor, they decided mixing up their menu was the only natural choice. (We love it when people mix it up!) In true Farm to Table fashion, the bride and groom used local farms for the salad greens and sugar snap peas which we then prepared and served.
PACIFIC RIM BEEF SKEWER
MISSION FIG PIZZA
FISH & CHIPS CONE
CHILLED SUMMER MELON
Mixed Field Greens with Chevre
Grilled Domestic Lamb Loin Medallions
With a tart Cherry Pinot Noir Reduction
Caramelized Five-Spice Seabass
Over Gingered Edamame Succotash
Topped with Cucumber Salad
Thank you to Callie and Caleb for choosing us to cater your perfect backyard wedding! And…do you have anymore of those pickles left?
Tents: Chase Canopy
Eva’s Garden (Salad Greens)
Silverbrook Farm (Sugar Snap Peas)
Flowers: Christel Phipps
Wedding Photographer: D.A. Neitz Photography
*Photos in this blog are property of Russell Morin Fine Catering.