Katy and Stéphane came to me through a mutual friend. They planned an intimate summer wedding at Onderdonk House in Ridgewood this past July. We served a fully vegetarian menu under a large white tent. During our tastings, we played with Italian, French, and Mediterranean cuisines to land on our final menu below.
Our greatest challenge was managing the bar and keeping the food cold in 90-degree weather without a commercial kitchen. Thank goodness for ice delivery in New York City! We capped off the evening with a light dessert of berries with limoncello whipped cream and a selection of the bride’s favorite Italian cookies.
| The Menu | |
| MEZZE SPREAD Miso hummus, orange baba ganoush, labneh, crudite CHEESE BOARDS crusty bread, fruits SUMMER TERRINES leek, artichoke and zucchinni ROASTED EGGPLANT with freekeh SHELL PASTA peas and pecorino ROASTED CARROTS scallion and miso | TOMATO SALAD mozzarella and basil ROASTED FINGERLINGS mustard ROASTED ASPARAGUS lemon BERRIES limoncello cream GRILLED STONE FRUIT gorgonzola and mint COFFEE |
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