Aurora Buchanan of Alicia Keats Wedding & Events orchestrated a beautiful modern chinese wedding (with a menu geared towards the west coast) at the Benson Furniture (Inform Interiors) building in Railtown. Her clients both appreciated design, and wanted to have a great party for friends and family. A family style menu was created for the party, and they partied into the evening.
Credits
- Venue: Benson Furniture Building – Private Rental
- Photographer: Lucida Photography
- Planner: Aurora Buchanan of Alicia Keats Wedding
- Floral: Cailyn Of Delovely Creative
Multi-Course Family Style Wedding Menu
canapes and cocktails
beef carpaccio
rare ‘Sterling Silver’ beef tenderloin on a parmesan crisp with chervil & balsamic pearls
fig and goat cheese tarts
red wine stewed figs, caramelized onion and local goat cheese on crisp puff pastry
fresh oyster on the half shell
freshly shucked Sawmill Bay Beach Oysters with nuoc cham and crispy shallots
prawn & scallop cakes
BC spot prawn and BC ‘Island Bay’ scallop cakes flavoured with cilantro, lime, chilli, and topped with a citrus salsa
amuse course
seared scallop
seared Qualicum Bay scallops with a spinach, wild mushrooms and barley sautee, crispy pancetta, with a cherry tomato vinaigrette
platter course
grilled veggie antipasto
Grilled kale, grilled asparagus, grilled zucchini, grilled red pepper, shaved Grano Padano cheese, marinated artichokes, assorted olives, with crusty artisan bread
cured meat & condiments
cured artisan meats – D-Original Sausage Co.: spicy matador, saucisson sec and holstein salami, with our own
pate de campagne, olives, manchego & grana padano cheeses, pickled carrots, radishes, mostarda, pear
rosemary confiture, cornichons red pepper puree & black olive tapenade. Fresh breads and crisps.
salad course
caprese salad
summer tomatoes, bocconcini, sweet basil, with a balsamic vinaigrette, maldon sea salt and fresh cracked pepper
summer corn salad
roasted, local sweet summer corn with Fraser Valley bacon, juicy yellow & red cherry tomatoes, shallots, herbs, baby greens & a fresh yogurt dressing
main course
herb roasted potatoes
BC new potatoes roasted with thyme, extra virgin olive oil, rosemary and garlic
herb baked salmon
wild BC salmon baked with lemon, chive and chervil butter, served with a dill yogurt sauce on the side
beans amandine
green beans with browned butter and toasted almonds
quinoa cake with wild mushrooms
crispy quinoa patty with braised leeks & wild mushrooms, kale & shaved fennel salad
roasted grass-fed prime rib
slow roasted ‘Sterling Silver’ prime-rib of beef flavoured with mustard, garlic and herbs, with natural jus, horseradish and mustard on the side
dessert course
five-spice profiteroles
Chinese five-spice crusted profiteroles with vanilla pastry cream & seasonal berries
passion fruit & chocolate mousse
Chinese snow fungus & passion fruit gelee on a creamy chocolate mousse, served in a votive glass
lemon tarts
tangy, lemon curd in a crisp pastry shell with bruleed meringue
seasonal fruit
grapes, blackberries, raspberries, blueberries, plus pineapples, assorted tropical fruit
french macarons
earl gray macaron with dark chocolate ganache
