Your Wedding Day - Trentadue Winery Winter 2007

Trentadue Winery Winter 2007


Trentadue Winery, Sonoma, CA Photography by Michelle Walker Writen by Susuan Hart Hellman On a picture-perfect day, we at *Your Wedding Day* launched our Winter 2007 issue at Trentadue Family Estate Winery and Vineyards. Awed by the exquisite mountain views Trentadue affords, it was Trentadue itself, 200 acres in prestigious Northern Sonoma County, that inspired visions of Tuscany and exquisite Trentadue weddings too. We and, 160 guests, had another vision too. Under vine-covered pergolas in Trentadue’s tropical Tasting Courtyard, we saw before us a display of hors d’oeuvres, in a service, style and splendor difficult to parallel, offered by Park Avenue Catering’s owner and Executive Chef Bruce Riezenman, to whom we sang praises after just one bite. Chef Riezenman’s faire included innovative orchestrations of Drakes Bay Oysters; Paella Cakes; and Mushroom Consommé and Tomato “Shooters”, all paired with fabulous Trentadue Grand Cuvee and Grenache Rose. Then, it was on to Trentadue’s Sala del Leone, with its high-beamed ceilings and arched doors with inviting vineyard views where Boyd Music Services kicked off the event with a lively Flamenco trio composed of two Flamenco dancers and well-known acoustic guitarist, Robert Boyd.
		While Mother Nature saw to outside views, our professionals, guided by Bella Nottwe Events and Tres Fabu Events, assured comparability of the indoor scene. Wildflower Linen’s custom-creations included beautiful table linens and covers for the chairs. Classic Party Rentals provided Palatial Crystal Stemware, Paradise Gold dishware, Empire Gold Flatware, and Crushed Amber and Copper Chargers. Florals included Nancy Liu Chin Designs’ arrangement of pumpkin-hued Imported Roses, Fall Foliage, Persimmon, Wheat, Dark pods, Willow Eucalytus, in a dome, European style. Waterlily Pond Floral Design Studio’s Flamenco-inspired centerpiece combined pomegranates, burgundy peonies, and fuchsia garden roses, and red fan in an ornate red mosaic container. And Fleurs de France’s creation included White Phaelaonopsis, Green Cymbidium, and Green tiger spotted, along with Lotus pods, Curly willow branches, Staghorn fern, Black Eucalyptus, and Boston fern fronds. Jessica also created a napkin treatment with Green Tiger orchids. While we doubted the hors d’oeuvres could be outdone, Chef Riezenman’s luncheon, again, perfectly paired with perfect Trentadue wines, proved us wrong. And, fit for a dessert connoisseur – and who isn’t! Patisserie Angelica prepared Petits Fours: Key Lime Tart; Fallen Chocolate Soufflé, Parisien, Meyer Lemon Cheesecake; and the “Opéra.” Then the time came to recognize the occasion’s honoree, *Your Wedding Day’s* Winter 2007 issue, which Editor-In-Chief, Thea Lignos, introduced by describing features such as “Dusk til Dawn, sensual gowns” and “Modern, Enchanting and Romantic sensual event design.” Completing the afternoon, Chef Riezenman discussed his “local, sustainable” luncheon menu and his pairing with the Trentadue wines. (Please see sidebar.) Soon, sadly, we had to leave Trentadue. But, providing consolation, we had souvenirs, Peculiar Pair Press’s menus and sponsor cards, a lovely letterpress memento with contacts for the fellow vendors we all knew we’d be calling soon. And, so we could re-live this day again and again; Michelle Walker of Michelle Walker Photography, captured the picture-perfect day for us on film.


SPONSORS: Trentadue Winery, Park Avenue Catering, Patisserie Angelica, Boyd Music Services, Tres Fabu Events, Bella Notte Events, Classic Party Rentals, Wildflower Linen, Fleurs de France, Waterlily Pond Floral Design, Nancy Liu Chin Designs, Peculiar Pair Press, Michelle Walker Photography
Park Avenue Catering Executive Chef, Bruce Riezenman, Menu Your Wedding Day magazine, Winter 2007 Issue Release Party 1st course Manchego & Roasted Cauliflower Soup with Puree of English Peas and Dungeness Crab 2006 Trentadue Sauvignon Blanc, Dry Creek Valley 2nd course Filet of Grass Fed Beef, Petit Syrah Reduction & Orange-Pistachio Gremolota Potato-Leek Terrine Roasted Fall Root Vegetables Full Circle Hearth Baked Breads 2003 Trentadue La Storia Petite Sirah, Alexander Valley Estate Vegetarian Option Portobellini “Napoleon” Bulgur wheat, tomatoes, walnuts, onions, garlic oven roasted tomatoes with a balsamic reduction. The coffee was organic, shade grown and fair-trade.

< Prev		Next >

[ Back ]