Naoko and John’s wedding at the Channing Daughters Vineyard was a special event for our wedding planners, and it was an extraordinary wedding celebration for the couple. Six-foot grape vines surrounded their wedding tent, which was set with tables spread with fiery saffron colored Thai silk cloths, setting the theme for a festive celebration.
The guests were served lacquered bento boxes filled with Japanese tsukune (chicken meatballs with ginger soy sauce), agedashi tofu with bonito flakes and grated radish, roasted kabocha squash and ginkgo nuts, and steamed halibut with ponzu and lime zest. The couple chose a divine Japanese green sencha tea for their tea ceremony.
The ending was especially sweet when we served a wedding cake filled with Concord grape and Tasmanian butter cream made by the bride, a recently qualified pastry chef! We supplemented this with a selection of mochi and macarons with flavors ranging from yuzu to lavender.