Thankful the rain held out for this open sided pavilion wedding...We set the tent for a 4 p.m. start. Guests arrived by car and shuttle... And quickly moved into enjoying yard games, appetizers, and local hand crafted beer. The meal was vegetarian and highly concentrated in farm to table ingredients.
Local Heirloom Tomatoes, Artisan Cheese from Vermont and Massachusetts, Plump Berries, Purple "green" Beans, Carrots and Cucumbers all from Connecticut River Valley farms, and local specialty products such as Strawberry Rhubarb Jam and Heirloom Apple Chutney (by Bug Hill Farm) graced the appetizer picnic table. The wedding dinner was served buffet style and also focused on local farm fresh vegetables. Heirloom Tomato and Caramelized Corn Salad, Leek and Herb Rice, Pesto Pasta and Vegetables, Tofu with Peanut Sauce, and a simple Green Salad with Woodstar Bread.
We served Pierce Brother's Coffee and Mapleline Cream to accompany the homemade desserts by the bride and cupcakes from Cafe Indigo. The band played rocking music and the bar kept the beer flowing until 10. We cleaned up quickly as the stars came out and the night's chill rode in. Wonderful people, food and drinks!