Stephanie and Eric's wedding was a one-of-a-kind event. They were married in an early afternoon Catholic ceremony at St. Joseph's in Capitola and then came to Rancho afterwards. They choose to have their cocktail time in the bocce area. First time having cocktail time in that area and it was really fun. Guests played corn hole and bocce and nibbled on delicious hor'doeuvres provided by Feel Good Foods.
Their menu was very unique beginning with Tapas served family style at the tables (Multi-colored heirloom potatoes with two dipping sauces and albondigas in butter lettuce cupsand shrimp on skewers). Next came the arugula/nectarine salad with sheeps milk cheese and nectarine & white balsamic dressing and then the main meal which was Arroz con Pollo and fresh Catalon prepared Spinach with Pine nuts.
The carefully chosen menu reflected their fondness for Spanish cuisine and was also a nod to Eric's heritage. Many of the guests spoke Spanish and the menus were printed in both English and Spanish. Gypsy Kings music (provided by DJ Jeffry) greeted the guests and they enjoyed a beautiful spread of cheeses and fruit and passed gazpacho and proscuitto wrapped cheese.
Careful thought went into the seating and there was a map showing where on the globe each table had it's roots. Each table held a postcard from a special place for Eric and Stephanie and they had written a personal message to the folks seated at that particular table
Wishes for the couple were collected at the entry and later hung in the grape arbor along with a selections of popcorn from Portland and salt water taffy from Santa Cruz
No cake for these two. Peachy berry cobbler with cute little pastry hearts and chocolate and vanilla ice creme from Penny Ice Creamery for dessert.