Planning weddings can be a nightmare. Or, as it turns out, a dream. This last minute affair was in the latter camp. A very cool bride and groom can make all of the difference. Throw in a gorgeous Malibu beachfront home as a location and you've practically sealed the deal. Initially, I was super stumped about what to serve at a winter beach wedding. Meat and potatoes didn't fit the bill, nor did lobster rolls (not to mention the bride's shellfish allergy). But through discussing food and restaurants with the Venice couple, I got inspired to make this seasonal, light, Californian menu with Asian flavors. Sake steamed kabocha squash went into sushi cut rolls and got topped with shiso peppers and ginger. And amongst surfers, there had to be a taco; slow roasted soy glazed pork made for a juicy one. Dinner was served family style and for whatever reason, it thrilled me to serve kale fried rice at a wedding!
Amy handled all things pretty and floral and created gorgeous decor that only enhanced nature's beauty. The anemones really popped amongst all of the white on the table and were stunning on the wedding cake (very impressive, Amy!). It was such a treat to spend the day at the beach setting up; I'm pretty sure that we all wanted to move in. I can only hope that the guests had as much fun as we did.
The Menu
sips
mint margarita
silver tequila, mint, lime
mule
vodka, lemongrass, shiso, ginger beer
snacks
asparagus tempura
kabocha squash sushi with shiso peppers & ginger
tuna tartare on potato chips
tofu bahn mi crostini with hoison
soy glazed pork tacos with pickled red onion
to start
little gems, winter citrus, avocado, pickled cucumber, seaweed & fennel with a sesame ponzu vinaigrette
to share
black cod miso
grilled rib-eye with sake glaze
kale fried rice
charred brussel sprouts with pork belly & chili sauce
wasabi edamame puree with shitake mushrooms & shiso
sweet
dark chocolate pots de creme
vanilla wedding cake with vanilla buttercream
photos by Yayo Ahumada
