When we first met Jason and Melissa we were excited with how laid back the couple was and how much fun we'd have working together. THEN - they dropped the bomb on us.
Jason is the Chef/Owner at Olio in Groton and Melissa is on staff there as well (when she's not teaching - wonder woman!). Designing the menu was going to be fun - to say the absolute least. There were so many ideas thrown out at that first meeting that we all had to mull it over. We settled on White Zinfandel Poached Shrimp Cocktail with House made Sun-dried Tomato Ketchup and Fresh Horseradish, Filet of Beef Carpaccio on Crostini with Red Onion, Caper Butter, Shaved Parmigiano, topped with Micro Greens, Creme Fraiche Whipped Purple Potatoes, and Grapefruit, Red Onion and Kalamata Olive Salad...Just to name a few.
Karen, our coordinator extraordinaire, is going to be working with the pair for their Jonathan Edwards fete. Jay is going to be making Concord Grape Sorbet for the guests to enjoy as an Intermezzo between the First Course and Entree - the perfect way to keep guests cool during the July heat.
We are so excited that these two love birds are tying the knot and that we get to help celebrate.
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