As we put the finishing touches on another pretty SMP week, we're reminded of all the love filled affairs we have the pleasure of featuring. But we're not the only ones that get a little sentimental about all these happy couples. Andrea Eppolito Events¬†sent us this sultry Arizona engagement shoot of one of her dearest friends and we couldn't help but share this couple's story (and all-out gorgeousness from...
lobster with curried orange sauce and Indian five-spice oil by
arugula panna cotta with pickled radishes by
roast loin of venison on Yukon potato pave and winter vegetables, spiced red wine sauce by
beet salad with hazelnut-ricotta mousse and basil dressing by
Happy wedding couple by
Scallop in nori with soy mayonnaise and tobiko by
fava flan with mint emulsion and rosemary-roasted asparagus by
strawberry soup with goat cheese sorbet and white balsamic syrup by
arugula, celery, chrysanthemum and candy-stripe beet salad with golden beet sorbet by
Barraud Caterers builds occasions whose inspiration begins with you and your unique menu. Together we will mark your precious occasion with a feast fitting the festivity, gracing this all-important celebration of your life with heart, palate and intellect.Contact This Member
I sure hope you haven't gone to lunch yet, LBBers, because I recently sat down with Ro Howe, owner of Barraud Caterers Limited, and my mouth is still watering. Just as smell can evoke certain memories, I am a firm believer that taste can do the same - which is why it is super important to be overly happy with the menu on your big day. After speaking with Ro, I can only imagine the food that comes from Barraud Caterers Limited is beyond...