I'm pointing to our name on the directory at the Four Seasons. We were there to have our wedding dinner tasting, including the wines we wanted to serve. Looking back, the tasting was a great way to experience our wedding dinner, since on our actual wedding day, we didn't eat much from nerves and excitement and the whirlwind of making sure we hit all our scheduled wedding milestones (after ceremony photography, first dance, toasts, cake cutting).
Our first course, a cold smoked, cured and candied salmon with mustard dill sauce.
Spiced butternut squash soup with maple, pumpkin oil and toasted pine nuts...
Missing, is a picture of our salad course, which was spinach and arugula with roasted walnut and anjou pears, seared foi gras, with a dried cranberry dressing.
Colorado lamb rack with leek and asiago cabernet whipped potatoes, tarragon jus.
The chef gushed to us about how excited he was to see (and to prepare) our menu for our tasting and our upcoming wedding. Normally, he confided, most bride and grooms go the safe route of chicken (and often, do a buffet). But he complimented us on our "adventuous" choices! We replied, we just loved food and wanted to share an amazing meal with those people we loved on our big day.
As you can see, I was never very far from my trusty note pad and sketch pad...
