Elaine and John’s love-filled wedding reception was held among the art hanging at the Boulder Museum of Contemporary Art in the heart of Downtown Boulder. With elements that were unique to the couple in the combining of their backgrounds, the wedding was a colorful and fun affair we loved catering.
The reception began downstairs with the art of Dasha Shiskin and Jason Karolack serving as a colorful backdrop. Passed appetizers consisted of our Spanish Shrimp Tapas, Sun-dried Tomato Tapenade atop crostini, and Tofu and Fresh Vegetable Spring Rolls. The couple also opted to have stationed appetizers for guests to enjoy while admiring the artwork. A Mediterranean Platter, Smoked Salmon Platter, and Shrimp Ceviche Platter made a beautiful spread, perfect for the spacious layout of the museum’s first floor. After an hour, guests were invited upstairs to enjoy a plated salad and bread course, featuring Sprout Salad, a year-round favorite thanks to our farm. After salads, guests were served their choice of Chimichurri Grilled Beef Shoulder Tender, Japanese Mirin Salmon in a soy & mirin reduction with seaweed salad, or Roasted Vegetable, Sweet Corn, and Quinoa Tamale Cakes with jalapeño coconut sauce, all paired with grilled asparagus & rosemary roasted new potatoes.
After dinner, the couple cut their gorgeous wedding cake made in Boulder by Shamane’s Bakery, each layer boasting a different delectable flavor. This was followed by father/daughter and mother/son dances, then the dance floor opened. Soon after, the couple were hoisted overhead in chairs to partake in the Hora. Once they were safely set down, they continued to enjoy the evening among family and friends with laughter, dancing, and good times.
Thank you, Elaine & John, for allowing us to take part in this milestone!