Chloe and Edward said “I do” and celebrated with a vibrant floral filled wedding at Madera Kitchen!
The wedding was stunning in every way from the vibrant floral arrangements to the fun disco balls that were placed throughout the ceremony and reception! The ceremony was heartwarming and Chloe and Edward celebrated with their closest family and friends.
The tables were dressed with vibrant floral bouquets and disco balls for a pop of shimmer. The full bar was available for guests, and featured a cocktail menu with items such as the Fire On Franklin, Old Fashion, Blackberry Bourbon Smash, and Green Dolphin. We also offered beer on draft, wine, and nonalcoholic beverages as well.
For the shared courses, we served our Wild Mushroom Flatbread, Endive Salad, and Brussel Sprouts. The wild mushroom flatbread was made with balsamic onion, Humboldt Fog, cavolo nero, and thyme and baked. The endive salad was made with refreshing ingredients such as lettuce, tomato, and tossed with aioli. The brussel sprouts were a guest favorite, and was roasted with green onion, spicy honey, Humboldt Fog, and pumpkin seeds.
As the evening went on, we began serving our family style dinner entrees. The couple selected the Goat Cheese Ravioli, Market Fish, and Carribean Chicken. The goat cheese ravioli was made with grilled corn, crispy kale, and mushroom. The market fish was paired with cauliflower rice, mushroom, and thyme. Lastly the carribean chicken was served with black lentil, plantain, and pineapple. For dessert, guests enjoyed the delicious wedding cake.
Special thanks to Heather East Photography for capturing all the vibrant and beautiful details of this wedding. Congratulations to Chloe and Edward, thank you for allowing us to be a part of your special day.