Dinner- The Food, The Centerpieces

The food was heavenly. We really didn't know much about wine, but the Blue Hill sommelier did a wonderful job. We learned a lot about the food we served when we were designing the menu. The staff at Blue Hill was amazing.

I made the animal table markers and many of the vessels (ceramic). We had Jenna Hein, who addressed our invitations, write the names on our place cards.

Heirloom Tomato Salad with Purslane, Tomato sorbet, Summer Fruits, and Homemade Yogurt

paired with Condes de Albarei 'Albarino' Rias Baixas, Spain 2007

Wild Striped Bass with a Pistou of Late Summer Vegetables

paired with E.Dampt 'Chevelier d'Eon' Burgundy, Burgundy 2006

Loin of Lamb with a Stew of Carrots and Bonzai Bok Choy

Peter Dipoli 'Fihl' Merlot Alto Adige, Italy 2002

Stone Barns Cheese Plate

Old world/New World

All pics taken by Sarah Sloboda and the farm animal table markers and bowls were made by me (see Craven Home).