An early fall wedding held under a tent on the grounds of the bride's home in Far Hills, New Jersey. The degustation dinner, paired with wines for each course was followed by dancing led by the bride and groom — both elegant and exquisite dancers.

  • farhills1Seared tuna on daikon with wasabi guacamole
  • farhills2Sweet pea gazpacho with mint jelly and toasted almond wafer
  • farhills3Baked red snapper on sweet and sour cucumber and radish
  • farhills4Seafood French toast with shrimp and dill creme fraiche

Amuse-Gueule

  • Vietnamese beef dumplings in spiced shiitake broth
    Kimch’i pancakes with sesame-mango salad
    Seared tuna on daikon with wasabi guacamole
    Crab roll with caviar — watermelon-lime vinaigrette
    Artichoke, fava and Merguez sausage salad with preserved lemon in artichoke petals

Dinner

  • Sweet pea gazpacho with mint jelly and toasted almond wafer
    Alsace Herrenwegde Turkeim Riesling Domaine Barmes Buecher 2001
  • Lobster with curried orange sauce and basil oil
    Cristian Moreau Chablis 2002
  • Baked red snapper on sweet and sour cucumber and radish — tomato-lemongrass sauce
    Luciene Chrochet Sancerre 2002
  • Moroccan-spiced Cornish hen on parsley couscous
    Calera Pinot Noir 2000
  • Boston, romaine, pear and pine nut salad with rye croutons — pear vinaigrette
  • Red Hill Crottin with apple parfait, roasted beets and arugula
    Bleu des Causses gnocchi with spinach mascarpone and hazelnuts
    Epoisses de Bourgogne with blueberry-thyme compote
    Marquis Phillips Shiraz 2003
  • Celebration cake
    Lemon mousse with raspberries and sour cream sorbet

 


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  • Photography: Jason Walz
    Food Photography: Lisa Koenig