Chad and Tiffany Ehrlich Wedding 3-24-2007
Peach Tart, fresh Blueberry Ice Cream, Creme Englaise, Simple syrup with white wine, sugar, blueberries
Santa Barbara Shrimp salad, with fresh goat cheese, steamed artichokes, roasted red peppers, kalamata olives and fresh basil pesto.
Grilled eggplant, heirloom tomatoes, feta cheese for salad.
Spinach salad with grilled eggplant, plated with toasted pine nuts, fresh parmesan, and our basil vinaigrette.
Banquet setup for 120 guests.
Chef Mike Berry (left) consults on the peach tart dessert
Main course: Pacific Sea Bass, sauteed and served with a sweet corn and roasted potato risotto, fennel infused olive oil.
Dessert Plating examples:
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