Seasonal Wedding Menu Ideas by Satsuma Press
We are finishing up the day with Lynn Russell of Satsuma Press and some pure deliciousness. Lynn is giving us her tips for creating a really beautiful, seasonal menu.
One of the things I absolutely love to do (besides print, of course) is cook. And I think one of the most memorable parts of a wedding can and should be the food! I thought I’d just include a few sample menus, one for each season. These are all menus that I made up when printing the samples for the Satsuma Press Wedding Line! Long before I was a printer, I was a cook – so I particularly like it when the two intersect.
SPRING MENU
radishes with fleur de sel and sweet cream butter
little gem lettuce with tarragon-buttermilk dressing
english pea soup with parmesan tuille
fava bean ravioli with brown butter
braised fennel and baby artichokes
roasted asparagus and walla-walla onions
spit-roasted lamb with spring herbs
meyer lemon curd crepes
salted caramel ice cream
SUMMER MENU
crostini with truffled white shell beans
heirloom tomatoes with buffalo mozzarella, basil and extra virgin olive oil
raddichio salad with parmesan crouton and green olives
grilled shrimp with meyer lemons and rosemary
calamari with calabrian chili, capers and parsley
wood oven cornish game hens with bread salad
roasted yellow beets with feta and mint
pan-fried squash blossoms with fromage blanc
haricots verts with tarragon
nectarine tarts
buttermilk ice cream
raspberries
FALL MENU
gougeres
cream of celery root soup
local fall greens with candied bacon and hazelnuts
chestnut pappardelle with brown butter and sage
porchetta with fennel and rosemary
chanterelle and chevre galettes
local wildflower honey ice cream
heirloom apple tarte-tatin
olive oil cake
WINTER MENU
fried marcona almonds
radicchio and persimmon salad with brown butter vinaigrette
truffled cream of cauliflower soup
wine braised short ribs | grilled porcini
soft polenta with mascarpone
roasted brussell sprouts
chocolate pots de crème
buckwheat butter cookies
vanilla bean ice cream
* * *
Thank you, everyone, for reading along today. I’ve really enjoyed being able to be here — and to work on some new craft ideas and revisit old ones. Happy weekend to you all!
Awesome! Food is definitely one detail that shouldn't be overlooked -- extra points if it matches the theme & ingredients are in season =)
Just starting our plans for an April 2010 wedding and was wanting a Tuscan theme for my daughters reception. You have got me inspired and ready to create a menu!
Would love some of the recipes. I have a menu in mind but need to be sure it flows. The radishes sound great like a perfect start.
Beautiful and tasteful site.
MOB (Mother of the Bride)
wonderful menu! it's nice to see some posts more food focused. sometimes I think that detail gets overlooked in the wedding planning world...
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Lynn -- because of you menus inspired by your mason jar custom menus featured on your blog are now high on my DIY list. I WISH I had the budget to order everything from you - you are so incredibly creative and talented!!!!