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A Fall Wedding Buffet October 2015

By Jan Buhrman

Today’s Harvest of Chopped Salad Nestled on Boston Bib Just Cut Herbs Tossed with Tarragon Dressing  Epi (hot out of the oven!) and a crock of Vermont Creamery Butter Today’s Menemsha Catch of the Day served Crisp Our Organic Preserved Lemon and Parsley Butter Salted Smashed Potatoes & Morning Glory Yellow Green Beans &...

Wedding and Honeynut

By Jan Buhrman

On November 1st, I catered our last wedding of the season.  The bride supplied her own squash. I encourage families to bring family treasures, menus, recipes (or even their own squashes!) to the wedding reception and/or table, as it makes for a much more meaningful and personal event. The bride works at an organic...

Growing your Wedding Meal from the Roots Up Or Bring the Family to the Wedding Table

By Jan Buhrman

Planning the menu for a wedding is exciting if you are foodie and downright confusing if you are not. Weddings are beautifully executed when the union happens at the table over dinner with familiar favorites incorporated into the setting or menu. A family’s favorite dish or two can make the event sublime. The challenge...

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