{"id":65,"date":"2011-08-03T14:55:43","date_gmt":"2011-08-03T14:55:43","guid":{"rendered":"http:\/\/letsnomnom.wordpress.com\/?p=65"},"modified":"2017-03-23T02:02:25","modified_gmt":"2017-03-23T02:02:25","slug":"de-young-san-francisco-wedding-food","status":"publish","type":"post","link":"https:\/\/www.wazwu.com\/blog\/2011\/08\/03\/de-young-san-francisco-wedding-food\/","title":{"rendered":"de Young, San Francisco Wedding Food"},"content":{"rendered":"

John and I recently celebrated the first anniversary of our San Francisco wedding! We had a modern wedding at the de Young Museum in Golden Gate Park on July 31, 2010. As a designer who loves food and party planning, I obviously had a blast designing our wedding. Catering by Global Gourmet<\/a> and cake by Torino Baking<\/a>. Enjoy!<\/p>\n

\"Hors<\/a>Hors d’ Oeuvres<\/strong> (left to right)
\n– Thai Chicken and Goat Cheese Crisp with Basil Peanuts
\n– Cambozola Cheese and Carmelized Onion on Panorama Baguette Crostini
\n– Inside-Out “BLT” with Black Pepper Crouton, Tomato Marmalade, Micro Romaine Wrapped in Smoked Bacon
\n– Petite Sunburst Squash Soup with Arbol-Honey Gastrique and Radish Sprouts (Not pictured)<\/p>\n

Appetizer<\/strong>
\nStrawberry-Melon Consomme with Berry Confit and Fennel Foam<\/p>\n

Signature Cocktails<\/strong>
\nMojito<\/em> (rum, lime, mint, sugar, sparkling water)
\nPink Sunrise<\/em> (sparkling wine, Campari liqueur, grapefruit juice)
\nAnd yes, the color of the drinks matched the wedding colors perfectly!<\/p>\n

Entrees<\/strong>
\n\"Beef<\/a>The Beef Entree<\/em>: Grilled Niman Ranch Petite Bistro Filet of Beef, Zinfandel Demiglace, Sour Baguette Bread Pudding, Herb Sauteed Baby Summer Squash<\/p>\n

\"Fish<\/a>The Fish Entree<\/em>: Chardonnay Wood Grilled Pacific Butterfish Fillet, Sage-Coriander Vignonette, Grilled Romaine with Pepperonata, Toasted Corn and Chevre Polenta Flan<\/p>\n

\"Veggie<\/a>The Vegan Entree<\/em>: Warm Spiced Yucca and Black Bean Stew, “Carnitas” of Tofu and Coconut with Achiote, Cannela Scented Onion Compote<\/p>\n

Dinner Wines<\/strong>
\nValentin \u201cV\u201d Syrah 2009<\/em>: \u201cA real wow wine, the grapey and seductive ’09 Valentin “V” Syrah is showy and fine; round and juicy on the palate; lots of good stuff happening in this wine.\u201d
\nValentin \u201cV\u201d Torrontes 2008<\/em>: \u201cMedium bodied like a Sauvignon Blanc, but with a softer edge and more fruit on the palate, the ’08 Valentin “V” Torrontes delivers peach and melon flavors.\u201d<\/p>\n

Sparkling Wines<\/strong>
\nRotari Talento<\/em>: \u201cCompact, solid, & well built, this sparkling delivers a nice aromatic package of stone fruit, toasted almond, golden delicious apple & yellow rose.\u201d
\nRotari Rose<\/em>: \u201cFresh and fine, the Rotari Rose has a light salmon, peach color and a delicate palate; smooth and dry on the palate with a pleasing layered touch.\u201d<\/p>\n

I should point out that our wedding took place before I started working in the wine industry, so we really didn’t know much about wine back then. Looking back, I’m quite pleased with our wine selection. Oh, and it was very exciting to see Rotari Rose on the front cover of Wine Spectator last October!<\/p>\n

And now for the main dinner attraction… our glorious 5-tier cake!<\/p>\n

\"Torino<\/a><\/p>\n

The Cake<\/strong>
\nPassion Fruit<\/em>: Lemon cake, lightly soaked with lemon syrup, filled with passion fruit curd
\nRaspberry Royale<\/em>: White cake soaked with raspberry syrup, filled with mascarpone and raspberries<\/p>\n

Late Night Munchies<\/strong>
\nGrilled Caciotta Tartufo Cheese Bite
\nDemitasse of Heirloom Tomato Bisque<\/p>\n

We originally didn’t have late night munchies on the menu, but decided to add them on after attending some friends’ wedding. Everyone loves late night snacks!<\/p>\n

\"de<\/a>One thing we made a big deal of was making sure guests knew exactly what they were eating, so we included the full menu on our wedding website and had multiple table tent menus. Knowing that you’re having “Grilled Niman Ranch Petite Bistro Filet of Beef” is so much more exciting than having “the beef” for dinner. It makes the dining experience more enjoyable and memorable. People want to know what’s going into their mouths and tummies!<\/p>\n

Save<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

John and I recently celebrated the first anniversary of our San Francisco wedding! We had a modern wedding at the de Young Museum in Golden Gate Park on July 31, 2010. As a designer who loves food and party planning, I obviously had a blast designing our wedding. Catering by Global Gourmet and cake by Torino Baking. Enjoy! Hors d’ Oeuvres (left to right) – Thai Chicken and Goat Cheese Crisp with Basil Peanuts – Cambozola Cheese and Carmelized Onion on Panorama Baguette Crostini – Inside-Out “BLT” with Black Pepper Crouton, Tomato Marmalade, Micro Romaine Wrapped in Smoked Bacon – Petite Sunburst Squash Soup with Arbol-Honey Gastrique and Radish Sprouts (Not pictured) Appetizer Strawberry-Melon Consomme with Berry Confit and Fennel Foam Signature Cocktails Mojito (rum, lime, mint, sugar, sparkling water) Pink Sunrise (sparkling wine, Campari liqueur, grapefruit juice) And yes, the color of the drinks matched the wedding colors perfectly! Entrees The Beef Entree: Grilled Niman Ranch Petite Bistro Filet of Beef, Zinfandel Demiglace, Sour Baguette Bread Pudding, Herb Sauteed Baby Summer Squash The Fish Entree: Chardonnay Wood Grilled Pacific Butterfish Fillet, Sage-Coriander Vignonette, Grilled Romaine with Pepperonata, Toasted Corn and Chevre Polenta Flan The Vegan Entree: Warm Spiced Yucca […]<\/p>\n","protected":false},"author":1,"featured_media":73,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[82,452,457,503,698,868,991,1233,1799,2462,2774,2991,3201,3259],"jetpack_featured_media_url":"https:\/\/www.wazwu.com\/blog\/wp-content\/uploads\/2011\/08\/955848416-original.jpg","_links":{"self":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/posts\/65"}],"collection":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/comments?post=65"}],"version-history":[{"count":0,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/posts\/65\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/media\/73"}],"wp:attachment":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/media?parent=65"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/categories?post=65"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/tags?post=65"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}