UW Center for Urban Horticulture
Venue: UW Center for Urban Horticulture
Photographer: Captured by Candace
Catering, desserts, floral & decor: Blue Ribbon Cooking
Congratulations to Cedric & Fran! Their marriage celebration at the UW Center for Urban Horticulture was filled with love and laughter. The venue is a beautiful oasis of greenery and wildlife, perfect for an outdoor dinner under the trees. Each table was adorned with a succulent centerpiece, sage linens, and elegant glassware. These two chose a sensational menu of favorites. The appetizers featured our smoke salmon on honeydew canapes with mojito marscapone, chicken n’ waffles with a melted triple creme brie and maple glaze, and herb goat cheese tartlets with truffled wild mushroom duxelle. We can’t forget about the bite-size grilled cheese and tomato bisque shooters! For dinner, they selected a beautiful array of entrees, including a Pike Place Market-style grilled vegetable platter with Fleur de Sel, roasted potato salad, lemongrass-coconut rice pilaf with scallion snips, rosemary butter brushed salmon with white-balsamic cherry chutney & smoked almond dust. Top it all off with a grilled flat iron steak with Argentinian chimichurri sauce. We are so happy for Cedric and Fran! They were the sweetest couple, and we wish them all the best in their next chapter!
Tray Passed Appetizers
Smoked Salmon served on Honeydew Canapes with Mojito Mascarpone
Buttermilk Fried Chicken n’ Waffles with Melted Triple Crème Brie & Maple Glaze
Herb Goat Cheese Tartelettes with Truffled Wild Mushroom Duxelle
Bulgogi Beef Lettuce Wraps with House Pickled Vegetables and Gochujang Aioli (GF)
~Creamy Chipotle Tomato Bisque Shooters with Bite Size Grilled Cheese (Veg)
Buffet Dinner
Artesian Bread with Herb Infused Olive Oil & Aged Balsamic Vinegar (Veg)
Blackberry and Champagne Salad with Delicate Greens, Crumbled Local Chevre and Vanilla-Chipotle Spiced Pecans*
Pike Place Market Style Grilled Vegetable Platter with Fleur de Sel (GF/DF/Vegan)
Roasted New Potato Salad with Watercress, Scallions, & Gorgonzola Vinaigrette (GF/Veg)
Lemongrass-Coconut Rice Pilaf with Scallion Snips (GF/DF/Vegan)
Rosemary Butter Brushed Salmon with White-Balsamic Cherry Chutney & Smoked Almond Dust
Grilled Flat Iron Steak with Argentinian Chimichurri Sauce
Thai Green Curry with a Medley of Asian Vegetables & Marinated Tofu (GF/DF/Vegan)
Mini Dessert Buffet
Tiramisu Bites
Chocolate Dipped Strawberries (DF)
Italian Lemon Bars with Fresh Raspberries (DF)
Beverages & Bar
Peach Iced Tea
Lavender Lemonade
Fresh Fruit Infused Mineral Ice Water
and Full Bar
