Monday, September 14, 2009

CornerStone Gardens and White Peach Sangria

Catering is good old fashioned hard work; you heft and tote, lift and fold a lot of items. But when it comes together WOW, it feels great.  This last weekend was at CornerStone Gardens outside of Sonoma. This is a great location with wonderful vignettes throughout.  It's an architectural art garden. There are designs from different landscape architects. Quite a site (and a sight) to be seen.

As the dark clouds loomed in Petaluma, I crossed through to the valley to beautiful blue sky. The ceremony was held in front of the reflecting pool filled with water lilies. The guests then moved over to the cocktail area outside the adorable barn. We added a great specialty cocktail White Peach Sangria with Pinot Grigio (recipe below), served in a beautiful pilsner glass.

The dinner was in the rose garden under a beautiful tent, my favorite Tomato Caprese Martini was placed and ready as the guests entered the room, followed by a buffet service for dinner.

Then came the fun, during dinner the barn was turned over to a fun filled lounge for dancing, cake and celebrating.

With the use of so many areas also come many, many details. Thanks so much to Brooke Menconi, she and Kat kept us in place and lended a necessary helping hand. Thank you.
I would have loved to have had a pedometer to see how far we went, but it was so worth while.
Congratulations Kelly and Nate!

White Peach Sangria
4 cups white peach puree
1 cup lemonade concentrate
6 bottles wine (we used Pinot Grigio)
Peach and lemon slices

Refrigerate the sangria until well chilled (at least 2 hours) to blend the flavors. Serve over ice, and include some of sliced peaches and lemons with each serving.


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