We had a wonderful tasting at the Mayflower Inn and Spa in Washington, CT on Friday for E’s wedding in June. Spring has finally arrived and the grounds were brimming with buds and freshly mowed lawns. A beech tree in the Shakespeare Garden will serve as backdrop for their ceremony. Cocktails will follow in the garden and back veranda of the inn.
Instead of a traditional sit down dinner, E has opted for a Tuscan style feast served with a combination of family style and french service. This will enable guests to sample and enjoy all options instead of having to chose between the fabulous Florantine steak, roast chicken or grilled branzino.
On the wide wooden farm table, an assortment of serving dishes will offer grilled summer local vegetables, fresh garganelli pasta, arugela and red onion salad, roasted fingerling potatoes and a wonderful fregola salad with olives, roasted peppers, parsley and saba.
For the first course, antipasta will be presented on a cutting board. Olives and a variety of breads will also be displayed along with olive oil cruets as a functional yet decorative focal point.
I can’t wait for June to share the images with you.