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.
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
- Photography: Jason Walz
Food Photography: Lisa Koenig
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