This month, we had the honor of hosting our first wedding rehearsal dinner in the fabulous coastal town that is Half Moon Bay. However … it wasn’t just any wedding. This was the wedding that literally hundreds of people had been waiting for (including us) for quite some time … one of our dearest friends and pseudo big brother, Dante Marcello Pellegrini, got hitched! Seriously. And best of all, it was Jody Adams that walked down the aisle to meet him.
So in proper Italian and North Carolinian form … we helped them prepare for the big day the night before with FOOD, and LOTS of it, that represented both the bride and groom’s background and cultural heritage.
As guests arrived, they were greeted with a glass of Prosecco and an amuse bouche of roasted beets w/ feta cheese, pickled onions, caramelized almonds and a balsamic reduction. Then as people made their way to the bar, we also served two passed apps – miniature cuban sandwiches and black pepper cornbread with a honey cream fraiche.
For dinner, we started off with local butternut squash soup with meyer lemon cream and shaved artichoke hearts, and a handmade caesar salad. For the entrees, we offered a meat and vegetarian option – grilled polenta with roman style braised pork shoulder or grilled polenta with heirloom tomato marinara sauce and a truffle scented wild mushroom medley. And the sides? … white bean ragout with braised leeks, grilled summer vegetables, and braised kale with pancetta and toasted pine nuts.
And we can’t forget dessert … another labor of love – homemade “Brittscotti” made by a great friend of ours, Britton Montalvo.
Thank god for our behind-the-scenes “crew” – Kyle, Mary “mom” Delaney, Deb “mom” Long and Jim “pops” Long for helping prep, cook, serve and continually fill our wine glasses! It was a true family affair.
Dant and Jod, HUGE CONGRATS to you both!!! We loved every minute of being a part of your amazingly special wedding weekend. Salute!