OJAI SUMMER WEDDING

 

Chris and Chelito tied the knot in the artsy Southern California enclave of Ojai in front of 175 of their friends and family. Together, we designed a menu that captured the sunny season and emphasized ingredients from local sources, such as Ojai Pixie tangerines, Drake Farms goat cheese, and fresh-baked local spelt bread.

Catering: Chef Cordelia     Pictures: Claire Barrett Photography      Event Planning: Argyle Events

 
 

Menu

TRAY-PASSED APPETIZERS

Purple kohlrabi fritters with avocado mousse

Oysters on the half shell, rhubarb meyer lemon mignonette

Braised oxtail, horseradish mascarpone

Local spelt bread with chicken liver spread, plum jam

 

SEATED DINNER

Amuse Bouche

Squash blossom fritter with mini pattypan squash, Drake Farms chevre

First Course

Field greens with local citrus, shaved radishes, citrus vinaigrette

Entrée

Spring onion and swiss chard flan, roasted heirloom carrots, asparagus, candy beets, favas, mini shiitakes, etc.

-or-

Pacific Cod with pixie citrus/castelvetrano/herb gremolata, baby artichoke and fennel barigoule, roasted sunchokes, purple cauliflower and celery root puree

-or-

Roasted half hen, fingerling potato mash, grilled chard, pommery citrus honey herb glaze, natural jus

 

DESSERT BUFFET

Cheese Wedding Totem

Fruits - Large black grapes, ojai pixies, long stem wild strawberries, and farmers market exotics

Walnut pie with bourbon and orange essence

Vahlrona shortbread cookies

Chocolate quinoa crunch cake by Scootabaker

Salted caramel carrot cake by Scootabaker

Salted chocolate chip cookies by Pie Hole