Monday, April 5, 2010

Rae and Adam's Wedding Reception Menu

COCKTAIL HOUR


Bleu Cheese with Blueberry Sorghum and Toasted Walnuts

Kenny’s Farmhouse KY Bleu, Bourbon Barrel Foods Sorghum


KY Beer Cheese with Pretzel Sticks, Celery and Carrot Sticks

Kenny’s Aged White Cheddar, BBC Nut Brown Ale


Zucchini Relish with Crackers

Made and Preserved by Rae and Adam, Nick and Vickie


Pesto with Green Beans, Roasted Fingerling Potatoes and Baguette Bread

Rae’s Basil Pesto, Blue Dog Bakery Bread



DINNER BUFFET


Spring Salad with Edible Flowers

with Maple Vinaigrette or Buttermilk Herb Dressing

Finger Pickin Farms Salad Mix, Sugarbush Maple Syrup, JD Country Buttermilk


Barr Farms Marinated and Grilled Strip Steaks

Bourbon Barrel Soy Sauce and Worcestershire

Pasta with Barr Farms Chicken, Goat Cheese, Sun-dried Tomatoes,

Artichokes, Local Spinach

Capriole Goat Cheese, Finger Pickin’ Farms Spinach


Black Eyed Peas with Local Kale and Organic Brown Rice

Field Day Family Farms Red Russian Kale


Garlic Cheese Grits

Weisenberger Mill Grits, Kenny’s Farmhouse Gouda and Aged Cheddar


Roasted Local Sweet Potatoes

Rocky Top Farms Sweet Potatoes


Corn Bread Muffins and Yeast Rolls

Weisenberger Mill Cornmeal


1 comment:

  1. What an amazing menu to enjoy at the Gorge this time of year! May the couple enjoy many happy years together!

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