One of our unique wedding services is signage. We source funky pieces that we can print menus on for your welcome refreshment station, dinner and bar. These can also feature a love note, favorite poem or other fun text on them. Our in house calligrapher (and long time event manager, Tambra Freeborn) prints on them in various styles to coordinate with the event theme and colors. This is another way we work with you to personalize your wedding day, making it a memorable experience for you and your guests.
After the last dance, and amongst the well wishes and goodbyes, a little late night nosh, is a thoughtful way to send your guests off. The offerings are endless, but a few of our signature snacks include glazed donut holes and milk, churros y chocolate, a roving hot dog and condiment cart or newspaper cones filled with fish and chips.
We can also personalize snack bag packaging to include a special note of thanks and love from our Bride and Groom.
The cocktail hour following the ceremony is a wonderful time for your wedding guests to mingle, get acquainted or reconnect. There is no better way to get the celebration started then over a signature cocktail or glass of local wine. Along with that, appetizers and hors d’oeuvres are offered to tease at the dinner to come.
We offer two options for the presentation of appetizers. Tray passed and the ever-popular stations. Tray passed hors d’ oeuvres are served to your guest by our staff on beautifully presented platters or our texture filled shadow boxes. The server also describes to guests what they are being offered. This is a really lovely way to have your guests feel like they are being well taken care of as they interact with each other over a cocktail. For example, our pulled pork and marmalade wonton skins are a favorite passed hors d’ oeuvre.
(inset: Smokey pulled pork, orange fennel salsa on a wonton skin. Parmesan crisp with chopped tomato, scallions and roasted garlic)
(inset: Albondigas with piquillo pepper sauce. Gazpacho shooters with poached shrimp)
Stationed appetizers are set up for guests to graze as they like and are usually themed. For example, one of our classic stations is a California assortment of cheese. This is presented with other tid bits such as dried fruit, nuts or chutney, along with pieces of flat bread, baguette or specialty crackers.
(inset: domestic cheese assortment accompanied by fresh figs, thyme and grapes)
Another great station is our Bruschetta Bar which features a variety of toppings for crostini including the traditional tomato, basil and roasted garlic. We love to give this offering an international spin with toppings such as Citrus White Bean and Feta Dip or Edamame Wasabi Mash for example. Ultimately, this is an opportunity to be a little creative and wow your guests with an amazing expected offering as well as give them a little something unexpected that will be memorable.
(inset: Bruschetta station with dips and spreads including roasted red pepper hummus, sweet pea mash, citrus white bean and feta spread)
Recently we’ve even done an attended version of the appetizer station with green lip mussels, featuring the traditional Champagne Mignonette and offering up a fun Spicy Bloody Mary Ganita to accompany.
The cocktail hour is a wonderful place to personalize your menu. We love to find out what you like and then give it a twist that uniquely represents you on your day.
If you’re looking for more ideas and inspiration, keep an eye on our FaceBook page where we post current menus and pictures from current real weddings.
There’s no telling where these wheels can go! In our ongoing effort to keep our bride and groom’s menus fresh and innovative, we are excited to introduce our “roving cart” series. Our cart can function as a do-it-yourself station with whimiscal desserts and specialty cocktail makings, or feature made to order chips and guacamole as a late night snack for departing guests.
Most recently we rolled out the cart at Rachel and Jonathan’s wedding reception as a sweet late night surprise for their guests. Locally produced, Leo Leo Gelato, was the perfect treat to top off their oh so romantic day.
The possibilities are endless:
• Bloody Mary Bar with assorted garnishes and spices
• Boardwalk Concession with fresh fruit, snack, gourmet popcorn
• Martini, Mimosa or Bellini Bar
• Late Night Guacamole and Salsa
• Gastro Pub and Beer Pairings
• Bourbon Bar with cigars and chocolate – the perfect gentleman’s lounge!
• DIY S’mores, Sundaes, or Hot Chocolate Bar
• Port Tasting with truffle and local cheese selection
We hope that our amazing clients will take this concept and give it their own “spin” too! Stay tuned to our blog and updated FaceBook page to see more fun wedding and event ideas.
Lawren and Jesse had a very clear vision for their southern inspired wedding staged at a private home in Templeton. Eclectic. Country. Gluttonous. From mini horses on display at their ceremony and meticously spelled Scrabble tile place cards, to performances from TWO live bands and a brillantly designed vintage “dessert kitchen” with sweets from Two Little Birds Bakery, this was quite the affair! Under the amazing coordination and design talents of Laurel White and her team at Adornments, the million or so small details came together to create a seriously rockin’ wedding.
In between frying pickle chips and assembling chicken n’ waffle appetizers, here are a few highlights…
The lovely Dana and Allan exchanged vows at the Mission in San Luis and then made their way to the grandiose Robert Hall Winery in Paso for their reception. A special thank you up front to Amy Wellencamp Photography for so wonderfully documenting the day for us. You rock! Corinne from Panacea added some “flare” with chartreuse napkins and bright green cymbidium orchids to complement their rustic centerpieces. Their family style dinner was followed by an “Ice Cream Sundae Station” from Trumpet Vine and a “Candy Bar” designed by Panacea. Kramer Entertainment got everyone on the dance floor and provided some gorgeous lighting after the sun went down.
This was our third year participating in the Earth Day Food and Wine Festival at Santa Margarita Ranch. Local vendors and attendees enjoy a day of great food and wine while supporting the environmental efforts of the Central Coast Vineyard Team. Our “Bruschetta Bar” included garlic rubbed toasts with a choice of toppings that included organic tomatoes and herbs from the fine folks at Nature’s Touch Nursery and Harvest.
Vina Robles hosted the 2010 Rhone Rangers Experience on Valentine’s Day. In between seminars, tastings, and networking, we created a Spanish inspired buffet for their 150+ guests in attendance. The event was a great success for the “Rangers” and we could not have asked for better weather in February! We also got to break in our new oversized paella pans.