Mais Oui! Lisa Dupar Catering Open House

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Mai Oui! Why “Yes, we can”, is a common refrain from our culinary and event planning teams. So, we thought it a fitting theme for our annual open house this past February. We’ve been honored to be a part of … Continue reading

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Lisa’s Deconstructed Creative Process for a Perfect Winter Cocktail

First: shopping at the market in Charleston Market , SC during the 2013 Chef’s Collaborative Conference

Second: running into Bo Collins, of Dirt Works Farm co-op; grows Thai Hibiscus and passionate about the qualities of his hibiscus flower: intense in color and flavor, commonly dropped into a tea cup for tea in Thailand.

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*Thai Hibiscus (left), Fresh Turmeric & Hawaiian Ginger (right) 

 

 

 

 

 

 

 

 

Third:plan test batch of hibiscus simple syrup for a small gathering of chefs and friends.

Fourth:A small bottle of Tanqueray Rangpur Lime Gin just so happened to be on hand.

Test Recipe:

Thai Hibiscus Simple Syrup:

2 cups organic cane sugar
2 cups water
1/2 cup peeled sliced fresh ginger
1 “bag” (1 generous quart) of Thai hibiscus petals (peeled… Just the waxy petals)

in a 3-quart sauce pan, bring the sugar and water to a boil until the sugar is dissolved. Turn it down on low and drop the hibiscus petals and ginger into the simple syrup. Simmer for 5 minutes.
Pull off fire, cool down. Refrigerate. Let it sit overnight. Strain off the next day. Use the syrup for the cocktail and save the hibiscus and candied ginger for ice cream.

Cocktail:

2 oz Tanqueray Rangpur lime gin
1oz. Hibiscus syrup
stir over ice
Top with Cannonborough  Bev. Compay’s Ginger Basil Soda (also purchased at the local market)

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Got the, “OMG, I have to put this on my Winter Menu at POMBAR feeling!”

Next: Contact Bo, the farmer; take the hour drive to “Dirt Works Farm Incubator Farms” on John’s Island, SC. to harvest 20 pounds of Hibiscus blossoms.

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Drive: past exquisite scenery……

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Help Harvest:(as he did not have any fresh buds picked, at least not Hibiscus)

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Pack and Ship overnight to Seattle; fly home.

Make mega-batch of Thai Hibiscus Syrup

And… Please enjoy at POMBAR:

Thai Hibiscus Foghorn Cocktail:

Blue water halcyon gin, Thai hibiscus syrup, lime, ginger brew, served on the rocks.

Photo9*Bartender Ryan’s yummy twist on the original test.

 

 

 

 

 

 

 

 

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Super Hawks Super Bowl Brunch

The Seahawks are Super Bowl Bound- Whoo hoo!  Inspiration for an epic Seahawk Super Bowl Brunch is flowing in from all corners of the kitchen; see below for some awesome ideas to make your party perfect!

12th Man Big Nasty Biscuits with Sausage Gravy

Scallion-Cheddar Biscuits Yield: 12 -15 biscuits (normally) BUT… for the BIG NASTY- 6 BIG ONES

Preheat the oven to 380° F.

3-1/2 cups All Purpose Flour
3 tablespoons sugar
1/2 tablespoon salt
2 tablespoons baking powder
12 tablespoons butter (1-1/2 sticks), in 1/2-inch cubes
1 cup sharp cheddar cheese, grated
1/4 cup chopped scallions
2 eggs
1 cup cream
1 egg
1 tablespoon water

Method: In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Cut the butter into the dry ingredients with a fork or pastry cutter. Fold in the grated cheese and scallions. Beat the eggs with the cream. Make a well in the middle of the dry ingredients and add the egg mixture. Mix until just combined; do not over mix the dough. Transfer the dough to a floured work surface. Roll out to about 3/4 inch thick. Cut into 3”- 4” rounds for the BIG NASTY. Transfer to parchment-lined sheet pan. Beat together egg and water, and brush biscuits with the egg wash. Bake in the oven for about 15 minutes, lower the temperature to 340°F, and bake for another 10 minutes, or until golden brown.

Spicy Sausage Gravy

5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
1.5 lbs. bulk, Spicy Italian sausage – cook in a large skillet breaking up the sausage into pieces.  Reserve until sauce is complete.

Method: In a medium saucepan, heat the butter over medium – low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden color, about 6- 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and fold the loose sausage into the sauce. Set aside until ready to spoon over warm split biscuits.

My family likes to split the biscuits, lightly butter and toast under the broiler of the oven. Place the two big halves in the center of the plate and spoon the sausage gravy over the biscuits.

Pom Hawktail

2 oz. Absolut Citron
¼ – ½ oz. Blue Curaco (this cocktail calls for just a light blue color)
2 oz. fresh lemonade
Combine ingredients and serve in a rocks glass over ice

Bloody Broncos

Yield: 8 servings

16 ounces pepper vodka (recipe follows)
32 ounces POM Bloody Mary mix (recipe follows) OR Fat and Juicy Bloody Mary Mix

Garnishes:

Lime juice, for glass rim
Old Bay Seasoning, for glass rim
Maldon Sea salt, for glass rim
1 long center celery spear with the light green leaves per Bloody Bronco
*plus favorites from garnishes listed below

Moisten the rim of a pint glass with lime juice, then press in Old Bay Seasoning and Maldon Sea salt to coat rim. Fill the pint glass with ice, then add the House Pepper Vodka. Top with the POM Bloody Mary Mix and add garnish. * See additional garnishes below

House Pepper Vodka

Yield: About 750 ml

1 bottle (750 ml) vodka
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 green jalapeño pepper, cut into rings

In a large glass jar with a sealable lid, combine the vodka, bell peppers, and jalapeño. Seal and let stand for 3 days; gently shake the jar each day. After 3 days, strain and store in sealable bottles.

POM Bloody Mary Mix

Yield: Almost 2 quarts

1 large can (46 ounces) V8 juice
5 ounces Demitri’s Bloody Mary Seasoning
1 tablespoon Worcestershire sauce
1/2 cup extra-hot prepared horseradish
1 ounce lemon juice
1 ounce lime juice
1 tablespoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Combine V8 juice, Bloody Mary seasoning, Worcestershire sauce, horseradish, lemon juice, lime juice, hot pepper sauce, salt, and pepper. Chill until ready to use. Can be stored in refrigerator up to 3 days.

Make it a Bloody Mary Party!  Check out one of my favorite magazines, Garden & Gun, for awesome tips and tricks for building the perfect Bloody Mary bar. How to Build a Bloody Mary Bar | Garden and Gun

*Favorite Garnish Kit*
Lemons
Limes
Celery
Pickle Spears
Pickled Green Beans and Assorted Vegetables (okra, carrots, cauliflower, etc)
Olives, a variety of stuffed and pitted
Banana Peppers
Pepperoncini
Sea Salt
Seasoned Salt (bacon salt is always a hit)
Old Bay
Celery Salt
Garlic Salt
Black Pepper
Worcestershire
Steak Sauce (A-1)
Horseradish
Hot Sauce (3-4 classic choices)
Boiled Shrimp
Steamed Oysters
Bacon, strips or crumbles
Beef Jerky
Pepperoni

 

 

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Last Minute Homemade Holiday Gifts & Treats

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With the holidays FAST approaching, you might find yourself racking your brain for a few fun, last minute gift ideas. What do you get for the family member who has everything? Or the hostess with the most-est? These homemade treats make perfect gifts and are all the more thoughtful because you made them with love.  Just be warned, they are so delicious that you may end up wanting to keep them for yourself!

HOLIDAY PAIN D’ EPIECES CRACKERS
These super gift-able crackers are a fun riff on the classic French spice bread; they make the most wonderful afternoon snack when you’re foraging around for something slightly sweet, but don’t want something rich or creamy. You could dress it up with a swipe of cream cheese and orange marmalade.  Serve with a lovely French triple cream cheese.

Makes 2 loaves
8 oz. Buttermilk
12 oz. Flour
2 oz. Honey
2 oz. Brown Sugar
2 ½ tbsp Baking Soda
2 tbsp Salt
1 cup Candied Ginger – small dice
½ cup Pumpkin seeds – ground to powder
½ cup Golden Flax Seed – ground
½ tbsp. Cinnamon
1 tbsp. Powdered Ginger
1 teas. Allspice
¼ teas. Cardamom
¼ teas. Nutmeg
1 cup Chopped Pecans

1) Combine all ingredients in the mixer with paddle until smooth.
2) Grease and dust baking pans with flour.
NOTE: this is a VERY thick mix. You will have to dampen your hand with water to
press it into the pans.
3) Fill the pans 1/3 full and Bake at 325 degrees for about 40 min.
4) Pull, cool down completely.
5) You may freeze the loaves at this point if making in huge batches and store until
you would like to make crackers. If not, slice loaves a thin ¼” slice per cracker.
7) Lay out flat on sheet pan and re-bake (like you would a biscotti) at 350 until light
golden brown- About 6-7 minutes.
9) Cool completely and store in airtight containers – should be CRISP, not soft.

MEXICAN HOT CHOCOLATE
This delicious mildly spicy mix makes such a wonderful homemade gift. Put the mixed ingredients into a jar and tie on a festive ribbon and you are all set!

Makes 6 Cups of Mix
2 cups powdered sugar
2 ½ cups powdered milk
1 cup organic cocoa powder
1 teaspoon salt
2 teaspoons cornstarch
1/8th teaspoon cayenne

1) Combine all ingredients in a mixing bowl and incorporate evenly. Sift all your ingredients together. You will have about 6 Cups of dry mix to package for gifts.

2) For one 8-ounce mug, use 3 heaping tablespoons of mix then pour in hot water or warm milk and garnish with your favorite marshmallows. Stir to combine. This mix will keep indefinitely in the pantry.

BLACKBERRY HONEY CARAMELS
Yum! These little candies will be everyone’s favorite. You can serve them at your own party or hand them out as favors at the end of the night. Or, put a few caramels in a cello bag and tie with a pretty ribbon and gift tag and give as a hostess gift. Either way, they are sure to be a hit.

Yield: 128 – ¼ oz. pieces
2 oz. sugar
8 oz. brown sugar
3 oz. local Blackberry Honey (you can use your favorite honey)
½ Tahitian vanilla bean, spilt horizontally
4 oz. organic corn syrup
3 oz. cream
6 oz. butter
brown, white or clear candy wrappers

Line the bottom of an 8-inch square pan with parchment or waxed paper. Lightly coat
the paper, including the sides, with a flavorless vegetable oil.
1) Combine both sugars and honey in a heavy clean sauce pot. Dissolve and cook on
medium heat to meld the sugars, stirring occasionally with a wooden spoon.
2) Scrap the vanilla bean seeds into the pot. en continue to cook without stirring
until the sugar turns dark amber, 5 to 6 minutes. To check the color dab a small amount
of caramel on a white plate.
3) When the sugar is the correct shade (dark amber) stir in the corn syrup.
4) While the sugar is cooking warm the cream up in a separate pot over medium
heat. Wearing an oven mitt, slowly pour the cream into the sugar syrup a little at a
time. The mixture may sputter, so be careful, as it is very hot!
5) **** If you plan to make these with a child PLEASE super vise as hot sugar is one
of the worst burns you can experience! *****
6) When the bubbles subside, return the pan to the heat and cook undisturbed until
the mixture reaches 252F degrees on a candy thermometer, about 5 minutes.
7) Remove from heat and immediately add the butter and stir with a wooden spoon.
Pour the caramel into the prepared pan and let cool at room temperature.
8) Invert the pan to cut into desired shapes and sizes. Using a ruler and cutting into
1” rectangles is the easiest.
9) Wrap each one individually in brown candy papers and twist each end.
10) Package for gifts. Don’t refrigerate! The sugars will go back to liquid.

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Extra Flaky Pie Crust Recipe

Flaky Pie Crusts

Baking a pie from scratch requires patience, care, and lots of love. Making a gloriously golden, flaky crust often requires 2 times more of the above! We’re sharing Lisa’s pie crust recipe from her cookbook Fried Chicken & Champagne to help set the foundation for many of your favorites – apple, pumpkin, pecan, banana cream – whichever suits your fancy!

Lisa’s Flaky Pie Crust

1/2 teaspoon salt
2 teaspoon apple cider vinegar
1/3 cup cold water
16 tablespoons (2 sticks) unsalted butter, cut into small pieces
2-1/2 cups flour spooned into the cup and leveled

To make the flaky pie crust (makes two 9-inch pie crusts):
In a small bowl, stir together the salt, cider vinegar, and cold water. Refrigerate for 30 minutes. Place the butter and flour in the bowl of a food processor fitted with the blade, and set in the freezer for 10 minutes, until butter is chilled but not frozen. Re-position the bowl on the food processor, and pulse the butter and flour mixture until it resembles pea-size balls. Add the water mixture and pulse just until the dough comes together; if the dough gets warm or is worked too long, it will toughen. Divide the dough into 2 equal balls. With your hand, flatten the balls into discs. Wrap each disc with plastic and refrigerate for 2 hours or overnight; you can wrap the extra dough well and store it for another time—about 1 week in the refrigerator or 1 month in the freezer. If you have a pizza stone, place it in the lower third of the oven. Preheat the oven to 450°F for at least 30 minutes. Spray a 9-inch pie pan with nonstick spray. Carefully roll out 1 ball of dough to a 12-inch circle (or 1 inch larger than your pie pan);the dough should be about 1/8 inch thick. Gently press the dough into the pan and trim or crimp the edges with a fork. Freeze for 30 minutes. Line the pie pan with parchment or a paper coffee filter and fill with pie weights or dried beans. Bake directly on the pizza stone for 10 to 12 minutes, or until the edges are golden brown. Remove from the oven, and gently remove the pie weights; you may need to return the shell to the oven briefly to crisp up the center. Cool the baked pie shell at room temperature.

Legal cheat: Use a large round coffee filter to line your pie crust before adding pie weights. It’s already round and easier than cutting parchment.

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Our Complete Thanksgiving Dinner – Turkey A-Go-Go 2013

Now in it’s 13th year, our chefs here at Lisa Dupar Catering have put together the perfect Thanksgiving dinner spread, which we’ve affectionately dubbed Turkey A-Go-Go – a complete Thanksgiving feast inspired by Lisa’s Southern upbringing. Available as a complete dinner or a-la-cart, our rich herbed gravy, buttermilk biscuits, house sausage & NW fall mushroom stuffing and orange cranberry sauce have become our most sought-after seasonal items this time of year! We use local ingredients whenever possible and our turkeys are always free-range. Unique items like pumpkin sweet potato souffle and chocolate bourbon pecan pie put a new delicious spin on holiday favorites. Our chefs work around the clock in the days leading up to Thanksgiving; last year we prepared over 70 complete made-to-order Thanksgiving dinners (that’s a lot of turkeys!)

Turkey A-Go-Gopies

 

 

 

 

 

 

 

 

 

 

We’ve also paired some great wines to compliment our menu – Hestia Chenin Blanc, WA $12, Jeio Bisol Prosecco, IT $13, and Lachini Vineyards, Pinot Noir, OR $19

Turkey A-Go-Go is available to order now until November 25th. Orders must be picked up at Pomegranate Bistro by noon on Thanksgiving Day.

Place your order by emailing info@duparandcompany.com or call us at (425) 881.3250

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A Prelude to GMO Labeling

A few weeks ago, my dear cousins back on the East Coast emailed me an article discussing the soft-drink industry’s stand against tax hikes on sugary foods, asking for my opinion as a chef. Little did I know I would find myself typing away my thoughts until 1AM! With the campaign to label genetically engineered foods coming up for vote here in Washington this November, its so important for us to understand how far-reaching this issue is, right down to even our good ol’ soda-pop.

The biggest issue for my husband Jonathan & I is the issue of GMO corn (corn syrup) used in most soda. If its not organic, there is an assumption that the corn is a Monsanto genetically modified seed. They are a huge and powerful lobby, as is the soda industry, but people have the right to know what we are putting into our bodies. There is also the assumption that the volumes of sugar we are now consuming is contributing to our poor health and obesity. We are spending more on healthcare, with higher taxes, following the logic of taxing cigarettes and liquor.

The “Round-up ready” corn we are consuming in copious volumes of corn syrup is scary.
We are the only country in the developed world that does not require GMO labeling of our food.

On the ballot in Washington state this fall is Initiative Measure No. 522, that if passed, will require all foods be labeled if they contain a genetically engineered ingredient. All the chefs, Whole Foods, PCCs, natural food stores, nutritionists and others concerned with the future of our food, are fighting tooth and nail to get this passed.

It is no mystery that the rash of growing “allergies” – dairy intolerance, gluten intolerance, peanut allergies, and on and on – has grown exponentially in the past 50 years. Personally I believe it’s because we are messing with Mother Nature. Raw milk contains active live cultures and enzymes, which pasteurization kills. We are what our animals eat, and they are also eating GMO corn. Thus the push for pastured animals that has swept across the country. At this point the majority of our crops in the US is now GMO seed. Colony collapse of honey bees is also being linked to huge agribusinesses using pesticides and massive singular seed crops that provide no nutrition in the pollen. If you have not seen the movie “The Future of Food”, regarding what is happening to the corn, wheat and soybeans in our country, its a must-watch.

If soft-drink companies could certify that no genetically modified corn went into making corn syrup used in soda, that would be huge. Currently, there is no US law forcing agriculture to provide us with proof that the corn used in making corn syrup is or is not genetically altered. Natural sugar cane would be awesome. But not a plausible reality nationally at this time. Check out Jamie Oliver’s TED talk on what we are feeding our kids in schools. The visual of the amounts of sugar going into our children is heartbreaking. Also read the recent National Geographic cover story, “SUGAR Love (a not so sweet story)”.

I know many people aware of most of this already. Hey, we all buy and sell food and beverage that are not good for our health. Alcohol, sugar, bad fats, etc… but, we all should be aware of our choices. GMOs are super scary and people need to know if its something they’re consuming. The money Monsanto has to create ads dissuading folks from voting to have our food properly labeled is staggering.

People who are fighting for organics, heirloom grains, wild fish and healthy oceans, organic sugars and GMO food labeling are really fighting for their health. If you are a resident of Washington state, I urge you to become familiar with the I-522 bill and make an informed decision this November.

Lisa

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Lisa’s Favorite Things – Fall Edition

lisas-favorite-things-board-10-20131. E. Smith Mercantile | 2. Bavarian Meats | 3. Rosaline Hampton Hair Stylist
4. Bob Kramer 10″ Carbon Steel Chef’s Knife by Zwilling

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Menu Highlight // David & Caitlin’s Wedding

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We recently had the pleasure of meeting David & Caitlin, two of the sweetest people imaginable and a perfect reminder of why we do what we do. They were wed August 9th of this year at a stunning estate on the Mercer Island waterfront, amid picturesque gardens with sweeping views of the water and Seattle skyline. The details of their wedding were personal and heartfelt with nods to their love of the Pacific Northwest. Long wooden tables from Seattle Farm Tables were set with their favorite local coffee for each guest, along with custom ferry monogrammed escort cards. McKenzie Powell Design did an exquisite job creating a soft, summery setting for this family-style reception!  We wanted to highlight this wedding buffet menu for it’s focus on seasonal ingredients and a dinner that everyone could enjoy. The sky’s the limit when it comes to creating a custom menu for your wedding, but choosing your menu doesn’t have to be intimidating. David & Caitlin wanted a meal that was approachable and would appeal to the full spectrum of their guests with a simple, elegant display. We hope this menu highlight helps inspire you – rest assured, even traditional options can be extraordinary!

Featured Local Producers: Snake River Farms, Olsen Farms, Willie Green’s Organic Farm

Photography by The Youngrens

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Real Wedding // Lawrence + Amaryah {Willie Green’s Farm}

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When our Event Planner, Amaryah, announced her engagement to her beau Lawrence earlier this year, we all knew the wedding was going to be one to remember. Amaryah’s attention to detail and fun spirit shines through in all that she does, and her wedding to Lawrence this Summer was no exception.

This couple’s infectious personalities complement each other completely. After a year and a half of dating, Lawrence proposed on a crisp February evening at Kerry Park among candles and rose petals, overlooking the Seattle skyline. With an emphatic ‘yes’ from Amaryah, they were soon planning a spectacular Summer wedding at Willie Green’s Organic Farm in Monroe, Washington. Amaryah and Lawrence are such fun-loving couple and truly wanted to make their wedding a unique experience for their guests. Vintage pieces, taupe, coral and peach accents, and whimsical touches brought elegance to the natural beauty of their outdoor wedding. During the reception, guests were invited to play lawn games including bocce ball, croquet, horseshoe and a bean bag toss. The wood signs for the lawn games were hand-made and painted by Amaryah’s father. Amaryah also created a stunning centerpiece to hang over the dance floor by stretching different types of lace around embroidery hoops and staggered them to create an elegant focal point for the reception area.

As an Event Planner for a catering company, the food and drink element was very important to the Bride; Playful specialty cocktails that reflected their personalities were served (Amaryah’s Strawberry Rhubarb Collins & Lawrence’s Caliente Margarita) in addition to 3 pairing stations, each with hearty appetizers paired with a mini martini, wine or beer. Amaryah and Lawrence brewed and bottled their own pilsner to serve at the wedding. A guest favorite was the “Something Borrowed, Something Brewed” station which paired their homebrew pilsner in mini beer mugs with mini beef sliders and crisp onion rings.

For dessert, in addition to their cake, Lawrence’s mother made traditional Mexican wedding cookies. Mini apple and strawberry rhubarb hand pies were packaged with colorful stickers for guests to take home. At the fire pit, guests were treated to their own packages of s’mores for roasting. As the night progressed, servers passed Mexican hot chocolate with mini churros as guests were invited to the dance party featuring vintage luggage full of fun props! Finally, a sparkler sendoff awaited the couple as they were swept away by British Motor Coach back to Seattle.

It was such a beautiful day to be a part of and these stunning photos by Locket Studios help tell the story of their day. Congratulations Amaryah and Lawrence!

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Photography – Locket Studios | Venue – Willie Green’s Organic Farm
Catering and Cake – Lisa Dupar Catering | DJ – Bugsie Productions
Flowers – Juniper Flowers | Vintage Decor – Vintage Ambiance
Transportation – British Motor Coach, Inc. | Rentals – AA Party Rentals

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