Italian

CHELSEA & SCOTT // AN INTIMATE WINERY WEDDING AT AURORA CELLARS // LEELANAU WEDDING PHOTOGRAPHER

 

Imagine an intimate wedding in Italy.  A winery tucked among the hills and fields.  A day so warm the bride has to dip her feet in the water.  An uncomplicated ceremony.  Friends and family laughing, eating delicious small bites, drinking wine.  Dozens of adorable babies giggling and toddlers running around playing.  Tables simply set with lace runners, candles and red roses.  Tiramisu for dessert.  Golden light hitting the grape vines.

That was Chelsea and Scott's wedding.  Minus one small detail: the location.  Surprise, surprise we weren't in Italy last weekend, but the vibe was on point.  Cheers you two!  What a day!

Venue: Aurora Cellars // Hair & Makeup: Brittany, Elegant Bridal Designs // Florist: Omena Cut Flowers // Transportation: Grand Traverse Tours // Catering & Dessert: Folgarelli's // Thanks Cathy Fitz for the photo assistance!

 

FRANCESCO TORRE /// HARTFORD FAMILY WINERY

This Labor Day Weekend, I had the pleasure of photographing an amazing dinner event which was a part of the 2012 Sonoma Wine Country Weekend.  Chef Francesco Torre, who will soon be opening his own restaurant in Forestville, created the fantastic five course line-up.  Each course was paired with wine from the Hartford Family Winery.

It was a gorgeous evening in Sonoma.

 
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Francesco preparing a tray of appetizers: cigar smoked wild king salmon, albacore, and monkey face eel.

 
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Sous chef Dave and cigar smoked monkey face eel appetizer with amaranth.

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Liver bruschetta with butter & housemade orange marmalade.

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Lamb tongue with salsa verde and amaranth.

 
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Chilled cantaloupe soup with Tsar Nicoulai caviar.  Amazing.

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Sous chefs Casey & Dave.

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Rabbit waiting to be plated & various herbs.

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Francesco Torre and Don Hartford.

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First course: Borage soup with crispy pork jowl, salmon roe, amaranth & borage flower.

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Second course: Squab, cippolini onions, cacao nibs, orange, orange reduction & hand woven puff pastry with black sesame.

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Third course: Marjoram ravioli with quail egg, bohemian creamery cheese, & pancetta.

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Fourth course: Tarragon stuffed rabbit with caul fat, baby green beans, potatoes, braised fennel, kalamata olives, & apricot bread.

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And finally, dessert: Meringue cookies with whipped cream, bohemian creamery goat cheese mousse, chocolate, saffron and chilled peach mint soup.

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Winemaker, Jeff Stewart.

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I think it is safe to say everyone enjoyed themselves.  Incredible food and wine, beautifully plated in a beautiful setting.  So happy I had this opportunity & there may just be more work like this as Francesco's Italian roadhouse opens in the coming month or two.

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