Connect With Us

Eat, Drink and Be Married!

Three Takes on the Wedding Meal

A Festive Feast
You can’t help but have a sunny disposition with a spread like this at Desert Botanical Gardens. Prepared by the culinary artists at Fabulous Food, this festive feast begins with a salad of asparagus, enoki mushrooms and baby fennel finished with a pea puree, chive oil, yogurt and lemon zest. The loveliness continues with duck leg and sausage, served alongside blueberry-infused cabbage, and an apple whiskey poached D’Anjou pear, with Shaft bleu cheese, duck proscuitto and figs. This meal wouldn’t be complete without a sushi course, and for this you have a gorgeous rosette of Hamachi Sashimi, with rhubarb, arugula, marinated strawberries, rose pesto and micro wasabi.

Location:
Desert Botanical Garden

Caterer:
Fabulous Food

Stylist/Coordinator:
Tres Chic Weddings & Events

Photographer:
Erica Velasco Photographers

Floral Design:
Butterfly Petals

Linen:
Wildflower Linen

Chiavari Chairs:
Classic Party Rentals

Savvy and Savory
Guests will be in for a treat from the beginning in this beautiful setting. The chefs at the Westin Downtown Phoenix have created a bit of edible poetry in this exquisite appetizer: bites of citrus-poached shrimp ceviche served on individual spoons. For dinner? A petite beef filet in a cabernet bordelaise sauce, paired with grilled prawns with piperade sauce and roasted fingerling potatoes with sauteed asparagus. The wedding cake will have some serious competition when they bring out the flambeed lemon thyme cake served with brown butter mousse and fresh fig compote.

Location:
Westin Phoenix Downtown

Caterer:
Westin Phoenix Downtown

Stylist/Coordinator:
Tres Chic Weddings & Events

Photographer:
Erica Velasco Photographers

Floral Design:
Butterfly Petals

Linen:
Wildflower Linen

Rental Furnishings:
kool.

Blue Oyster Dessert Plates:
BBJ Linen

Delicate Delights
Served on top of the world, this feast of delicate delights was prepared by the talented chefs at Sanctuary Camelback Mountain Resort & Spa. Begin your meal with the “BLT Salad,” consisting of heirloom tomatoes, smoke bacon, tempura avocado, spiced brioche and buttermilk vinaigrette. The perfectly prepared entree is a surf and turf pairing of a braised prime beef short rib and butter-braised lobster claw served with glazed bok choy and lobster wontons. The sweet ending? A sculptural wonder including flexible white chocolate ganache, green tea sponge cake, matcha macarons and passion fruit pineapple sorbet.

Featured Wedding Professionals: