The Food: â€œTHE FOOD! Where do I begin? I met our caterer
while I was volunteering on an organic CSA in Boulder. We were both pulling brightly colored carrots from the damp earth and packaging them for the farmers market the next day. We were getting to know one another and she said she was a private chef and had been for 20 years in Boulder. I asked her about catering our wedding because I was striking out finding affordable and quality options and she had us over to dinner with her business partner/best friend. They cooked a completely homemade, self-created meal full of organic and fresh ingredients. I had never eaten anything so beautiful in my life. We hired her on the spot and my husband asked if he could come for dinner the next evening. Juliette and I became good friends and she graced our wedding plates with baked sweet and spicy chicken amidst carrots, onions and dates, roasted seasonal root vegetables, wild rice salad, massaged kale salad, and, my favorite: gigantic butter beans in a Tuscan savory blend. For appetizers she laid out platters of colorful fresh hummus, summer squash tartines, roasted nuts and fresh fruit.â€?
The Sweets: For dessert, the couple had Romeo Cakes create
a beautiful and simple vanilla 3-tiered buttercream frosted cake. It was filled with a layer of homemade fruit preserve filling and completed with a delicate burlap edge at the base of the cake and flowers trailing down the side.
Rocky Mountain Bride Colorado