(Photos courtesy of Avenna Studios)
What happens when a couple of farmers from the South Shore have a wedding at Fruitlands Museum in Harvard?
Simple: they bring their vegetables to Fireside Catering’s chef, Ethan Paige, and they create the perfect seasonal menu to showcase them!
One of the reasons Elise and Scott, of Norwell Farms, selected Fireside Catering in the first place was because of the flexibility Chef Ethan offered when they shared their vision of a menu that featured produce from Scott’s own farm.
What they created in the end was a beautiful entrée constructed almost entirely from the vegetables that Elise and Scott worked so hard to grow over the Norwell Farms’ season leading up to their wedding day in late September.
Chef Ethan took this opportunity to stay true to the spirit of their vision and created a root vegetable napoleon with the couples’ vegetables; a tower of carrots, Hakurei turnips, radishes and beets. The couple paired Ethan’s creation with a farro risotto and braised rainbow swiss chard, then topped the dish off with Chef Ethan’s rosemary cream made from local dairy and herbs – a recipe that Elise and Scott have been asking for ever since!
Best wishes Elise & Scott!
For more images of Elise and Scott’s wedding, go to Avenna Studios’ blog.