Outdoor Reception at Bedell Cellars

Food was one of the wedding’s standout features, with Catering by a Small Affair whipping a menu of decadent dishes that were able to satisfy even the most discerning palates. During cocktail hour, guests were served an array of inspired appetizers, including ahi tuna tartare, margarita shrimp, fried artichoke hearts, molasses pulled pork, meatball sliders, panko-crusted risotto, Tuscan mac and cheese and mushroom strudels. All the dishes were served on distinct platters, ranging from slate, wicker and bark to play up the wedding’s rustic theme. When guests had their fill, it was time to move on to dinner, where they indulged in caramelized butternut squash salad, roasted beef tenderloin with dauphine potatoes and truffle-scented asparagus, roasted chicken with roasted potatoes and cipollini onions and carrots, and mushroom ravioli with grilled zucchini, sweet corn and a roasted garlic and sage herbed butter cream sauce.