Friday evening saw us to the home of Sherlee and Larry for a simple backyard grill wedding rehearsal dinner. Grilled salmon, chicken, spinach salad, roasted red potatoes, and the end of summer's finest vegetables. Simple, fresh, tasty.
We quickly shifted gears and headed to Areus Bed and Breakfast/Yoga Center for Kristy and Dan's Wedding.
100 guests, passed apps, and a two course plated dinner.
- Corn soup with pistachio butter, white bean and corn cannoli, and an arugula salad. (the picture below)
- Grilled beef tenderloin, red wine and veal sauce, truffle butter, mashed potatoes, and the end of summer's vegetables.
It was quite a show. Brilliant rentals from Seattle. Tip top wines from Northstar, Reininger, and Rotie Cellars. Perfect weather. And the food wasn't bad either. (My only regret was missing the Second Annual Walla Walla Wiffle Ball Tournament to perform the wedding catering, my second year of conflicting schedules. Next year I vow to cater the wiffle ball tourney just so I can play in it... victory will be mine.)
Sunday was the capper. Eric and Morgan headed back to Areus for a post wedding panini/snack bar for many of the out of town wedding guests. Dave headed to Basel Cellars to do a four course dinner for some jet-setters from the wet side of the state. I headed to Abeja to titillate Walla Walla Wine Alliance guests from around the country with appetizers, whom visit our fair city to taste our more than fair libations.
A picture of the bruschetta of caramelized onions, prosciutto, goat cheese, and thyme. (A homage to Becca's favorite pizza from our early meeting days) Hopefully I can re-create it in Abeja's new wood burning pizza oven. (If they do not invite me for a pizza making bash I will be most seriously hurt. I was not referred to as a 'pizza-jedi' jokingly.)
And to finish a tired night and weekend, this plane decided to show up and garnish a very lovely sunset.