"Mmm, we are so loving Kelle & Gregg’s quaint waterfront ranch wedding. On top of having an utterly beautiful and peaceful location (overlooking the Pacific Ocean!), the wedding is artfully decorated with wrought iron, old doors, medicine bottles and tins, and some suuuper gorgeous deep, rich burgundy and plum hues, playing off the wine country inspiration."
"Jessica is a lot like me, buying the best ingredients locally and being very happy-go-lucky in the kitchen, not following the recipes too strictly. This isn't a class where I am going to learn a lot of proper techniques. It will teach shortcuts, however, and answer little questions that have been niggling me over the years. Everyone in the class is great, we all band together to create a feast from the produce and recipes, before sitting down together to eat (and eat, and eat) at the end of the class."
"High-end comfort, fruit pies, vegetarian menus, antipasti, exotic meats like goat, oyster stations, familystyle dining, long tables instead of rounds, vintage-era punches.."
"For a spring wedding, treat guests to wild morel mushrooms from the Sierras. “These come in for about six weeks in the year, and then they’re gone,” Lasky says. “but they’re just incredible.” Summer brings crowd favorites like tomatoes, lettuces and sweet summer squash."
"Jessica Lasky created a rustic, family-style menu to give the meal an intimate, dinner-party feeling. The menu was written onto a chalkboard set in a white painted frame and hung in the tent. . . Dinner included a summery antipasto plate served with grilled crusty bread as the first course."
"It always helps to have another set of hands, especially if you can hire them for minimal cash. Give local cooking schools a call to see if students can help out. "
"Your guide for California Caterers: Jessica Lasky."