Once again, our briilliant clients bring us fun ideas...
Groom, Jeff Schroeder & and his stunning new Bride, Stacey Popp, from Newport Beach are true curators of good taste indeed. Jeff is a co-founder of the Wine Gallery in Laguna Beach & Corona Del Mar, an accomplished Sommelier who also owns Schroeder Family Wines. They had a delicious idea for their Santa Barbara wedding reception perfectly coordinated by Jill Remy at Heart Stone Ranch. Jeff had a 2010 wheel of beautiful imported Parmesan split in half and the Pure Joy Chefs stirred in hot, fresh Mushroom and Local Herb Risotto to finish it off. The rich, fragrant deeply flavored cheese was an outstanding station idea and a huge success, of course. We filled the station out with Virgin Oil Herb Drizzled Fresh Grilled Local Vegetables.
A second station offered Roasted Medium Rare Beef Tenderloin with Red Wine Mushroom Bordelaise and Creamy Horseradish Sauce, Whole Fresh Mesquite Grilled Juicy, Santa Barbara Rosemary, Lemon & Olive Oil Chickens House Made BBQ & Chardonnay Lemon Caper Sauce.
This enterprising, entrepreneurial and creative couple were a joy to work with. I love when couples put the time and energy into making their wedding a unique celebration of who they are. It makes for such a memorable and enchanting celebration.
These are just a few quick snapshots by Pure Joy Event Planner, Patrick Ward, we just couldn’t wait to show you. I imagine the adorable newlyweds, Jeff & Stacey, will be making yummy risotto in those cheese wheels and having a very delicious happily ever after for many years to come. For more station ideas check out our site.
PJC Executive Chef, Lynette La Mere