Lavender-Peach Cooler
Make half a batch of simple syrup (see No. 17), adding 1/4 cup dried lavender to the hot syrup; let cool. Puree 1/2 cup of the syrup with 1½ pounds peaches and 1 cup water; strain. Stir in lemon juice and serve on the rocks.

Lychee Sparkler
Puree half the lychees from a 20-ounce can with all the syrup; strain. Mix with 2 1/2 cups Lillet and a few dashes of rose water and bitters.

Peach-Ginger Iced Tea
Mash 6 canned peach halves with 1 1/2 cups of the juice, 1/3 cup sugar and 1 tablespoon grated ginger in a pitcher. Add ice and 6 cups cold English breakfast tea.

Honeydew Ice
Puree 1 cup each frozen honeydew melon and frozen diced cucumber with the juice of 1 lime and some sugar.

I first met Keely a year ago when she started planning her wedding.  Her excitement was contagious.  She wanted a locally grown, sentimental menu.  She and her fiance Ames are foodies who love making the rounds of their favorite Denver restaurants.  She wanted her guests to mingle and have fun.  We all sat right there on her future in-law’s beautiful lawn and designed a menu and event that excited us all. 

Over the last year Keely has come up with whimsical touches and color schemes that are going to make such a beautiful and memorable event.  We have black linens to the floor.  Damask on the bride and groom’s table and polk-a-dots on the guest tables.  Cakes on little black French cake stands as centerpieces for each table!!!  Food scattered at stations (some manned by chef’s preparing food to order) so that guests mingle all around.  The wedding is at sunset and I know it will be perfect.  Don’t worry!  We will post plenty of pictures!

Some of the details…

UPDATE:
No matter how many plans you make, you can’t outsmart Mother Nature.  The venue was so beautiful.  Ames’ parent’s home was absolutely lovely.  The wind was wild and although we didn’t get to use alot of the ideas we had planned because they wouldn’t stay on the tables (buffet and guest seating), it was just wonderful.  Magically, as soon as the reception started, the wind died down.  The lights that hung everywhere added a mood to the party that was sultry.  Keely was such a sweet, easy-going and gorgeous bride.  She wore a vintage looking wedding dress with a pair of fierce lavendar heels.  That is so Keely!

It was an honor to be a part of Keely and Ames’s big day.  Brian Markham, from Markham Photography (www.markhamphotography.com) has blessed us with a few photos of the food.  The other pictures are from Keely’s friends and family.  Thank you for letting us be a part of this special day!

Chicken Sate

Chicken Tikka Masala

Dressings for Sate

Dressings for Simosas

Grilled Salmon

Trio of local hummus

Navy Bean and Lemon Hummus

www.weddingpaperdivas.com

From the Seafood Taco Bar

From the Indian Station

Seafood Taco Salad Bar

I made the mini tortilla salad bowls...

  Asian Station

Soba NoodlesSweet Potato Fries. They were passed with cocktails and mini turkey burgers.

The cake.

Keely and Ames. Courtesy of Markham Photography

Passed turkey burgers and sweet potato fries on the porch.

Keely Girl getting down.

Courtesy of Markham Photography

Passing fries.

Fierce!

That's my girl!