Jackie + Siggy: The Menu

Being the food lover that i am, i couldn't help but share the menu for Jackie and Siggy's wedding. Jackie and Siggy carefully selected each and every item on the menu to reflect their favorite foods, Donna Hay style (also a fellow Aussie).

They were torn between the formality of a plated meal and the relaxed atmosphere that food stations would provide, so we teamed up with Chef Peter Foster of Memoirs Hawaii and combined both styles of service to create just the right mood for this very special meal.

After a sunset cocktail hour with mouth watering butler passed canapes and an open bar, guests were seated for a short and sweet welcome and introduction of the newlyweds, who took to the dance floor for a fun and spirited (and cleverly choreographed) first dance to "You Should Be Dancing" by the Bee Gees.

Guests enjoyed gorgeously plated appetizer and salad courses, then were invited to explore food stations set around the perimeter of the dining marquee. Each food station offered a complete dinner plate, but we watched guests request plates from every station, then return for seconds, even thirds!

Happily full, guests took turns toasting the couple and their marriage, then spent the rest of the night on the dance floor working it all off!

Enjoy a peak at Jackie and Siggy's Wedding Dinner Menu:

Canapes

Goat cheese stuffed shrimp cakes

Wasabi honey + peppered ahi skewers

Lime truffle oil cilantro hamachi ceviche

Appetizer

Poke tower with crispy tortilla strings

Salad

Roasted beets with heirloom tomato + li hing dressing

From the Sea

Black Cod Butterfish

Steamed plum glazed bok choy, hon shimegi mushrooms

Steamed rice

From the Land

Grilled Lamb Chops with cumin sweet tomato sauce

Grilled asparagus, Rosemary fingerling potatoes

Desserts

Chilled island fresh pineapple + mango

Warm vanilla + lavender creme brulee

Late Night Dessert

Wedding cake, Raspberry Truffle

AND to warm up the chilly night...

Kona Coffee + Selection of Gourmet Teas

Charmayne + Nick: The Menu

It's no doubt that one of our favorite parts of the planning process is working with some of the islands best chefs to create custom menus for our couples (well, actually, our favorite part is TASTING these menus!) We've seen so many amazing menu proposals come across our desks that how could we not share with you some of these great custom menus that we've created with some of our couples. And after all, food IS a big part of the wedding day!

Here's Charmayne & Nick's dinner menu, designed by Chef Peter Foster of Memoirs Hawaii, to reflect an island style gourmet BBQ, handcrafted from the couple's all time favorite foods and served alfresco under a star filled North Shore Sky.

Starters

Waimanalo Greens Salad selection of dressings (one of which is my favorite Papaya Seed Dressing)

Grilled Fresh Vegetable Skewers

Sweet Hawaiian Taro Rolls with Lilikoi Butter

From the Sea

Fresh Ahi & Salmon Sashimi

Spicy Tuna, Teriyaki Chicken & Vegetable Sushi Rolls

Grilled Fresh Catch with Sweet Kula Tomato Compote & Paniolo Hapa Beans

North Shore Style Sauteed Shrimp inspired by our visit to the North Shore's Giovanni's Shrimp Truck

Wok Fried Lobster with Spicy Aioli

From the Land

Fire Roasted Filet with Hamakua Mushroom Sauce

BBQ Grilled Chicken

Finale

Wedding Cake Coconut with Milk Chocolate Mousse

Fresh Island Fruit

Island Style Passionfruit & Coconut Sorbet

Proper Pavlova with fresh fruit

Chef's Selection of Cheese

Fresh Brewed Kona Coffee & Selection of Teas

Bar

Vueve Cliquot to toast the night

Mai Tais our signature drink of the evening

Coldstream Australian Pinot Noir & Sauvignon Blanc (a nod to the Bride's home)

Kona Brewing Longboard Lager

Selection of Sodas, Fresh Juices, Lemonade and Iced Teas

YUM!

Hayley + Ben: The Menu

While typically a wine and beverage menu pairing would follow a well laid out menu, for this destination Lanai wedding couple, the wine and beverages that would be served as their guests dined alfresco were equally important. So... the menu, with each course's perfect pairings, had to be designed hand in hand.

To create the perfect 9-course tasting menu, reminiscent of Hayley and Ben's all time favorite Chicago Restaurant, Charlie Trotter's, we first teamed up with local wine expert, Alan Jahns, to create a wine and beverage profile for the couple to help create a menu that would well suit their tastes. Once the menu was established, we set to work pairing the perfect champagnes, sake and wine for guests to enjoy with each and every course served. And what resulted was an amazing epicurean experience for the newlyweds and their guests for this intimate wedding at the Four Seasons Resort Lanai at Manele Bay.

Amuse Bouche

Chef's Whim

Paired with Louis Roederer Champagne, "Cristal" Brut 1999

Lemongrass and Ginger Seared Diver Scallops

with Lana'i mango vinaigrette, micro basil, and island sweet potato chips

Paired with Ginga Shizuku Sake, "Divine Droplets", Junmai Daiginjo

Butternut Squash Soup

with Tahitian vanilla foam

Paired with Monchhof Estate Riesling, "Mosel Slate" Spatlese 2005

Cheese

-Truffled Brie Canape Served in Tuile Cup with spiced apples, maple syrup and micro celery shoots

-Gruyere "fondue" with french bread and dried cranberries

-Herbed Big Island Goat Cheese stack with crispy parmesan, heirloom tomatoes and micro arugula, 100 year balsamico

Paired with Bonaccorsi Wine Compay Syrah, "Larner Vineyards" 2003

Thyme-Olive Oil Roasted Squash

with Edamame succotash, roasted shallot, pinot noir reduction, smoked paprika oil

Paired with Bergstrom Winery Point Noir, "Cumberland Reserve" 2005

Intermezzo

Lilikoi-lime Sorbet

Lobster Risotto "Il Carnaroli"

with Lobster Nage, mascarpone, green pea shoots

Paired with Dumol Chardonnay, "Russian River" 2004

Fire Roasted Filet Mignon

with Big Island "Ali'i" Oyster Mushrooms, Truffle-Whipped Yukon Potatoes and Cabernet Sauce

Paired with Veraison Winery Cabernet Sauvignon, "Stagecoach Vineyard" 2002

Trio of Creme Brulee

-Grand Marnier Creme Brulee

-Hawaiian Lavender Creme Brulee

-Lemon-grass Ginger Creme Brulee

Paired with Gunderloch Nackenheim Rothenberg Riesling Eiswein, "Beerenauslese" 2004

Images courtesy Beverly Hills Wedding Photographers Joe Buissink + Kevin Lubera