Reception Charcuterie Board

"Because I'm a chef and Car's a bartender, the reception was really important. But, what was most important was that our friends and family felt comfortable and weren't nervous about the food. We kept with our Italian/ Mediterranean theme and served refreshing blueberry gazpacho, cucumber/ melon gazpacho, Caesar salad bites in mini romaine leaves, crab cakes with roasted red pepper aioli and my personal favorite, sausage stuffed bacon wrapped dates," says Lee.