Kristin Teig Photography

Swan’s Way featured a Mediterranean-inspired menu for the Maine Magazine wedding issue that included Polenta corn fritters & Chicken saltimbocca, Local organic watermelon radishes on a bed of greens with triple-créme croutons and a champagne mustard oil vinaigrette, Beef tenderloin with an Italian salsa verde, Frutti di mare, Wilted local organic greens with white beans drizzled with olive oil, garlic, & herbs, and Local organic baby Tondo di Parigi carrots.  The Dolcelino was the featured dessert (created by Swan’s Way, they are sold in Maine and are fantastic).

Kitchen Chicks Catering put together a classic Maine summer menu: mini Maine crab cakes with lemon dill aioli, Glidden Point Oyster with caviar mignonette on a bed of seaweed salad and sea salt, and Maine lobster and avocado timbale with brioche crostini.  The entrée was pan-seared native halibut with fresh herb pesto, spring pea and radicchio risotto, and roasted asparagus and grape tomatoes with a basil-infused olive oil drizzle.  For more info check out the article from Maine Magazine’s wedding issue!

For Maine Magazine’s wedding issue, I had the chance to work with three wedding caterers in Maine who each put together beautiful sample menus.  These were a few of my favorite dishes from Aurora Provisions‘ farm-inspired meal set at Broadturn Farm in Scarborough.  The menu included herb-roasted marinated poussin, Pommes Anna, farm beans with tarragon & summer savory butter, sweet corn madeleines with Spoonbill caviar and crème fraîche, saffron mussels with fennel and aioli croutons and layered colored beet and herbed goat cheese terrine with microgreens and basil oil.  For dessert: a Normandy heritage apple tart and an Austrian hazelnut wedding torte with chocolate-rum buttercream.