Wedding weekends are the best! We got to add to the celebration of our friends, with three meals over the course of two days. It was a beautiful thing, in the summer camp-esque woodsy loveliness of Venture Retreat Center. Rachelle DeRouin took these beauties.

Menus:

lunch
cucumber, freekah, & feta salad
pickled red onion, dill, sumac (some made vegan)

roasted beets and stone fruit
arugula, shaved fennel, almonds

salami sandwich on tordu
butter, housemade pickles

eggplant & roasted tomato sandwich on focaccia
fresh cheese, herbs, spicy greens

salted chocolate chip oatmeal cookies

***

cocktail hour

passed:
roasted maitake smashed white bean toast
thyme walnut pistou

marinated beef skewer
mint salsa verde, calendula, pickled onions

halibut, stone fruit crudo
endive, fried sunchoke, avocado

family style meal in the garden
dry farmed tomato panzanella
basils, pickled red onion, olive oil

fresh pole and shelling beans, roasted jimmy nardellos
crème fraiche, charred scallions, summer savory

sesame fried chicken & cauliflower
scallions, parsley, harissa, honey

sweet summer greens & stone fruit
crispy almonds, shallot vinaigrette

***

sunday brunch

seasonal whole fruit
stone fruit, berries, grapes, figs, melons

stratas and frittatas
spring vegetables, cheeses, maybe some with bacon

roasted root vegetable hash

drinks
hot coffee, cold brew coffee and accompaniments

juice for self serve mimosas and for drinking