One of the newest and fast growing trends among private, in-your-home dining events is the Chef’s Table Concept. The Chef’s Table event is for those looking for an upscale dining experience like no other. What is truly unique about the Chef’s Table experience is that the entire event is defined by you. Working to customize the menu, decor, service and beverage details with our chefs, beverage specialists and event coordinators, you control just how far you want to go — a completely customizable private dining experience in the comforts of your own home! Now how amazing is that?!

When you choose the Chef’s Table you chose an unforgettable gastronomic adventure, with the weight of our qualified chef’s creative process and skills behind every dish.

FOSL Philosophy

Fresh, Organic, Sustainable and Local — Our menu is a reflection of chef Antonio D’Anello’s FOSL philosophy. In respecting the earth that gives birth to our food and to the artisans & farmers who bring to market the many products we so enjoy, our menu changes with seasonal availabilities and reflects our selection of the day’s only finest and freshest offerings. Combined with culinary techniques and paying special attention to every last detail, every meal offers you tantalizing flavor combinations that are sure to indulge the palette.

THE BAR

Weather you choose to supply your own bar or have us complete the experience, our Beverage Specialist will be there to assist you every step of the way. We can suggest wine pairings, pre and post dinner liqueurs and anything in-between from beers to exotic cocktails.

DÉCOR & SERVICE

Take advantage of our event’s coordination — a service completely included in your package. Our group of creative professionals and vendors will help with the finishing touches. From crisp linens to white glove service standard, we can take care of it all.

THE PROCESS

We will tailor the experience to meet the needs of you and your guests. A special menu will be created for you by the Head Chef based on your preferences, any dietary requirements and the finest seasonal produce available today. The chefs involved in preparing each course for you will come to the table and personally offer a detailed explanation of every dish.

The Beverage Specialist will enhance your experience by presenting wines to match you menu. Choose from our current options, or bring in your own—completely your choice.

Your Events Coordinator will handle all the Service and Décor details to complete the process. From choosing linen, stem ware, plates and silverware to defining themes and décor accessories, we will walk you through the whole process.

The result: a Luxurious, Intimate, and Exclusive dining experience in your home!

Are you intrigued?
Contact us at (905) 618-7510 OR info@oakvilleconference.com and let’s get started!

2013 is a New Year for Wedding Trends. If you’ve rung in the New Year with sparkle on your finger, you have already begun to plan your DAY. You may be wondering what’s the chic look in flowers this year or what is the “it” color? Are cupcakes still a craze? We’ve done our research and scoured through many articles for the “what’s in” versus “what’s out” trends and what is still going strong. We’ve got the inside scoop on the TOP wedding trends to follow before you hit the altar. Enjoy and let us know which wedding trend is your favorite.

1-Mint is The Top Colour of 2013! Mint was the hottest trend during the spring & summer seasons in 2012 and it seems to continue during the year 2013. Besides looking fresh and chic, this color has a retro feel. It can be mixed with many other colors for a beautiful wedding palette and can be incorporated into your décor, flowers, invitations, wedding favors & cake, shoes, jewelry, transportation, bridesmaid dresses and even your wedding gown. Below are some of our favorite picks. Keep in mind, if you choose to go with a mint theme as your focal point in color, be careful not to go “mint crazy” and have it everywhere as you will go from sophistication and elegance to looking like a candy store!

2- Neutral is the new classic – The new classic is modern and sophisticated. If mint is not your thing, a palette that pairs with the new formal wedding is neutral, neutral, and more neutral. Grey and taupe with pops of black and layers of blush are big!

3-Flower of the Year – Soft, lush, romantic, the peony is the most-requested wedding flower for two years running now, according to Sayles Livingston of Sayles Livingston Design in Newport, Rhode Island. But with the bloom available for only two months out of the year, brides need a backup. Sayles recommends the garden rose, which has the same delicate petal feeling but is much more readily available.

4-Somewhere over the rainbow… One of the most unique 2013 wedding trends is the rainbow wedding elements. Regardless of whether you choose the bold or subdued hues, you can have your bridal party wear the outfits in the colors of the rainbow. While this can seem very overpowering to some brides, when incorporated with white color and used properly, it will add great atmosphere and contribute to unique photography ideas at your wedding.

5-Centerpieces – Low and lush floral arrangements – Your center pieces will be a big hit if they’re kept low, lush and floral. If they’re too large, they’ll act as a barrier for conversation between guests.

6-Non-white Wedding Dress – Another latest 2013 wedding trend inspired by runways is brides opting for non-white wedding dresses. If you are a bride who wants to differentiate your wedding and make it personal to your own fashion style, this trend is for you! Depending on your style and preference you can have a dress fully completed in your chosen color, or if you must have mostly white dress, go for little colorful elements on white gown like small designs, flowers, strips, lace, etc…

7-Enchanted Wedding Theme – We are all being inspired by the wave of romantic & whimsical fairytale stories that have hit the big screen. What we are seeing in Weddings is beautiful outdoor romantic settings. The décor is green and lush with beautiful natural textures and elements that are carried out throughout your centerpieces, bouquet, table setting and right through to your invitations. It’s so fresh, but romantic in a very new way.

8-Special Lounges – Another great idea from our selection of 2013 wedding trends is having special lounge areas for guests where they can relax and socialize away from the dance floor or during breaks. If you have a lot of kids attending the event and want to keep their parents more relaxed throughout the evening, you could set up a kids lounge with a babysitter as well.

9- Unique Backdrops and Backgrounds – 2013 wedding trends receive a lot of attention in the form of unique wedding backdrops and backgrounds for main tables, dessert tables, ceremonies, photo stations, etc. Using your imagination you can create a unique backdrop or background just about from anything!

10-Who Doesn’t Love Donuts? – Move over cupcakes, donuts are the new favorite! Although cupcakes are still popular, the newest sweet trend at weddings is the donut. This is the perfect sweet treat to impress and delight your guests.

And… a final piece of advice from us to you, is to make your wedding day your own by personalizing your wedding to your individual style and make it truly YOU! Don’t settle for common & and traditional wedding ideas just because everyone else is doing it or just because it is the trend. In the end it is YOUR wedding day and it should reflect your style, your ideas, and only your persona.

The logo is not the only change…

F O R    I M M E D I A T E    R E L E A S E

Oakville Conference Center “New Look” Renovations Completed

Oakville, ON — April 11, 2013 — The Oakville Conference Centre (OCC) is pleased to announce the completion of a $350-thousand dollar renovation to the 30 thousand square foot conference facility ideally located at Bronte (HWY 25) and the QEW highway. The renovation included Decorative Visual LED Lighting; Redesigned Lobby Areas; Private Pre-Function Rooms; and Remodeled Large Capacity Ballrooms, equipped with state of the art Audio & Visual Amenities; Business Resource Center.

Offering 3 elegantly appointed rooms of various size, we can accommodate from 20- 1000 guests.  Whether you are celebrating a Wedding Reception, Shower, Birthday, Corporate Meeting, Social Fundraiser or Holiday Party – the Oakville Conference Center can cater to your every need. With specially priced promotional packages, full catering, decor and bar services and a professional staff, we will most certainly ensure an unforgettable experience. The Oakville Conference Center is your One-Stop catering venue of choice.

At the Oakville Conference Center, the success of your corporate event is our top priority. We work hand in hand with you to ensure a positive, hassle-free planning experience. We have added a Business Service Center complete with High-Speed Internet access, Copy and Fax machines, Courier Service, Audio & Visual options, IT Services designed to ensure the success of your corporate event.

Ideally situated between 3 Hotels, the Oakville Conference Center is your venue of choice when planning a celebration or corporate event when considering out-of town guests.

With over 30 years of industry experience – our executive team; Morris & Lynn Mercanti, and Antonio & Zorka D’Anello will help you plan an amazing guest experience.  Our professional team will take control and our culinary magic will offer menu’s that will impress and tantalize your senses.  For the most discerning client our team will offer interesting ways to combine Decor, Food and Drink with exceptional flair.

With our state-of-the art media capabilities, exquisite décor and ideal location, your meeting, presentation, wedding or social event will be an experience to remember.

For information and a private tour

Contact: Zorka D’Anello at 905.618.7510 x103 or events@oakvilleconference.com

Visit us at www.oakvilleconference.com

In my home, the featured meat of Easter dinner is always lamb. This is the case not only for most Italians, but for most Mediterranean Christians. The reason for it traces back millennia to Jewish Passover rites that ceased with the destruction of the Temple, but live on both in Christian sacramental rites and Christian culinary traditions. Who am I to argue with tradition?

Many people are averse to lamb; those who are for pity’s sake I take to be incurable. As Aristotle says of the morally weak, “if their lack of self-control comes from wrong reasoning, there’s hope of persuading them to right reasoning and thereby reforming them; but if their weakness comes from susceptibility to unreasonable passions, there’s little hope for reforming them”. Thinking it crueler to slaughter a baby lamb than a full grown one, or a lamb than a chicken, pig, or cow, is plainly irrational, and likewise irrational is trying to argue with such irrational feelings, so as Forrest Gump said, “that’s all I have to say about that”.

As for the more understandable aversion to the gamey odor and flavor of lamb, there’s some remedy for that. I learned from Master Chef Enricco Montecchi a long time ago while apprenticing, that much of the gaminess comes from the fat, so you need to trim away every last bit of it for those who do not appreciate gamey taste.

Another trick is to brine the lamb, leave it soak overnight, or at least 3 hours in a bath of 1 gallon water to 1 cup kosher salt. I personally prefer to dry brine the lamb instead. If you salt (and season) a piece of meat well, and leave it sit for hours before cooking, it has the same tenderizing effect as soaking it in brine. This dry-brining is generally what you want to do red meats (the texture of which is rendered flabby by water-brine). In the case of our Easter leg of lamb, the water brining will purge the meat of more of its gamey flavor, but I don’t do it because I like a bit of that flavor for the sake of the racy red wines that are often consumed with a lamb dinner.

I do salt and season my leg of lamb well in advance, as follows; Having trimmed it clean of all fat and silver skin, I generously salt and pepper both sides and sprinkle them with a bit of dried oregano; using a mister oil sprayer to spray both sides with regular olive oil. I massage the dried spices into the flesh. Then I slice the thinnest slices possible of whole garlic cloves and lemon rind and dot one side of the meat all over with them; for a final touch, I sprinkle fresh rosemary needles, chopped roughly, all over.

Roll the meat around the spices. If the sides of the slab are such as to allow it, first fold them in a bit, before rolling the whole slab forward over itself, from skinny to fat end (so that skinny end ends up inside), as compactly as the slab allows. Then I tie up the roll with strings, which can be laid out beforetime under the slab, to be conveniently positioned for the moment of tying. Place the rolled roast on a baking rack, so that it will cook evenly all over, without having to turn it.

It’s ok to leave the roll to sit on the counter all morning, and put it into the oven after we come home from Mass, figuring on 15-20 minutes per pound, at 350°‑375°, until pretty-looking and fork-tender (or to an internal temperature of 130°‑140°, if you want to play gourmet). The cooking time is a tricky business, always a point of contention amongst all my invited guests. Old Italians traditionally think it needs to be cooked through, and it’s traditional to discuss during dinner about why it didn’t come out tender. If I can get the lamb to the point that its flesh is still pink but its juices not, they’ll eat it and like it. The trick to getting clear juices is to let the lamb sit for 15 minutes or so after it comes out of the oven, allowing its residual heat to keep cooking its juices while its sinews relax. A good cook knows to never cut into a hot piece of meat right out of the oven.

 A classic accompaniment to roasted lamb is potatoes roasted together with it. Italians rarely double up on their carbs, so when you make pasta, you don’t make potatoes or rice. Vegetable accompaniments will no doubt include bitter broccoli di rape sauteed with garlic and oil, which jives well with both gravy meats and roasted lamb. For colour, there will likely be sweet red peppers, maybe roasted, maybe fried sweet and sour. There may well be a third vegetable, depending what’s fresh at the market (like earthy mushrooms). For certain, there will be crusty bread from the local bakery. A bottle of red wine goes without saying, probably a high-end California Pinot Noir, French Bordeaux, Tuscan Super Win or a good Chianti Riserva. My father will no doubt insist that we try his homemade jug wine, and see if it isn’t as good as our expensive bottles, and follow up with asking us for why we don’t just find one wine we like and stick with it, instead of continually wasting our money on different wines. Always the same…indeed!

My Version

SPRINGCREEK ORGANIC ROAST LEG OF LAMB

wild mushroom orzotto, merlot gastrique

Cook the Leg of Lamb as previous.

 Merlot GASTRIQUE

• 2 tablespoons sugar
• 4 tablespoons water
• 2 tablespoons balsamic vinegar
• 1/4 cup finely chopped shallot (2 oz)
• 1/2 cup Merlot
• 1 cup beef or lamb broth
• 1 teaspoon cornstarch
• 1 teaspoon olive oil

Method:
Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes. Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.

Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes. Add broth and boil until reduced to about 1 cup, about 8 minutes. Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute. Season sauce with salt and pepper and keep warm, covered.

WILD MUSHROOM ORZOTTO

• About 1 ounce (1/2 cup) dried wild mushrooms like morel and shitake
  2 Tbsp olive oil
  1 red onion, finely diced
  2 portobello mushrooms, cut into quarters and thinly sliced
  1/2 cup sliced crimini or button mushrooms
  1/2 tsp salt
  1/2 tsp dried oregano
  2 Tbsp sherry
  1 1/2 cups dried orzo pasta
  1 cup grated Pecorino Romano or Parmesan cheese
  1/4 cup chervil or parsley

 Method:Slice Portobello and set aside. Rinse off dried mushrooms. Bring to a boil in 4 cups of water. When water is at a full boil, turn off the heat and let the mushrooms soak for ten minutes. Remove the mushrooms from the water, dice them up and set aside. Keep the water – this is now your mushroom broth.

In 1 Tbsp olive oil, saute the onion until translucent. Add sliced fresh mushrooms and remaining tablespoon of olive oil in batches and saute over medium-high heat. When all the fresh mushrooms are in the pan and cooked until soft and slightly browned, add the re-hydrated dried mushrooms, salt and oregano.

While the mushrooms are cooking, bring the mushroom broth back to a boil. Add orzo, lower heat slightly, and simmer for 7-8 minutes until the orzo is soft (but not gummy) and there is still a little liquid left in the pot.

Add the sherry to the pan of mushrooms then immediately add the mushrooms to the orzo. Continue to simmer and stir the orzo with mushrooms for a few more minutes until all broth is absorbed and the mixture thickens. Stir in cheese and chervil or parsley.

 Antonio D’Anello ccc

OYSTERS ROCKEFELLER
Oysters Rockefeller is the perfect way to serve oysters, especially if you are not fond of raw oysters. These are cooked and delicious.
Ingredients:
• 12 oysters
• 4 tblsp butter

• 2 shallots, minced 

• 2 sprigs, chopped parsley 

• salt 
& pepper to taste
• 1 tspn cayenne 

• 4 strips bacon, cooked & minced 

• 1 bunch spinach, puréed 

• 1 cup bread crumbs
Directions:
Preheat the oven to 475°F.
Cream the butter with the minced shallots, parsley, salt, cayenne, bacon, spinach and bread crumbs. Season the oysters with salt and pepper, then cover them with the butter mixture.
Place the shells on baking sheets covered with a layer of rock salt. Bake for 10 minutes or until plump. Turn the oven to broil. Place the oysters under the broiler to brown and serve at once. Serve with a wedge of lemon.

LOBSTER RISOTTO
Lobster risotto is a fantastic way to use the meat from the bodies of lobsters, as well as the shells. It is a great second-day dish after you feast on the tails and claws — although this risotto is traditionally done in Sardinia with spiny lobsters, which have no claws. Make the lobster stock ahead or use chicken stock or water. Make sure you use Arborio Rice — and make sure you have some saffron on hand; it really makes the dish

Ingredients:
• 1/2 lb lobster meat
• 2 cups Arborio or Carnaroli (or other short-grain) rice
• 4 tblsp olive oil
• 2 finely chopped shallots
• 2 finely chopped garlic cloves
• 1 tblsp. chopped parsley
• Large pinch of saffron
• 1/4 cup white wine (Vermentino would be ideal)
• 1 qt. lobster (or fish or chicken) stock
• Salt

Directions:
Take half the lobster meat and chop it finely.
Crush the saffron into the white wine and stir well.
In a heavy, medium-sized pot, heat the olive oil over medium-high heat and saute the shallots for 2-3 minutes. Do not let them color.
Add the garlic and the rice and stir well for about a minute. Add the finely chopped lobster meat, about a 1/4 teaspoon of salt and the white wine-saffron mixture and stir to combine. Bring to a boil.
Stirring frequently — about once every 90 seconds or so — let the white wine boil down. Turn the heat to medium and start adding the lobster stock about 1/2 cup at a time, stirring all the while.
Keep cooking until the rice is done, but still a little al dente. You don’t want mushy rice. Add the rest of the lobster meat and the parsley, then check for salt — add some if needed.

HERB-ROASTED CHATEAUBRIAND w/ BRANDIED SHALLOT REDUCTION
Ingredients

• One chateaubriand or other beef tenderloin roast, about 3 pounds
• 1 teaspoon Dijon mustard
• 1 teaspoon minced fresh garlic
• 1 teaspoon dried thyme
• 1 tablespoon dried parsley
• Salt and pepper to taste
• 2 tablespoons olive oil
• Brandied Shallot Sauce
• 2 tablespoons butter, plus 1 tablespoon
• 1/4 cup finely chopped shallots
• 1/2 cup brandy
• 1/2 teaspoon low-sodium beef base, dissolved in 1 cup hot water (see notes below)
• 1/2 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Directions:
To prepare the roast, remove all of the silver skin with a small sharp knife. If necessary, tie the roast with butcher’s twine to make it an even size. (Your butcher can do all of that for you.) The meat should be at room temperature before cooking.
Preheat oven to 400° F. Rub the mustard all over the meat. In a small bowl, combine the garlic, thyme, parsley, salt and pepper. Rub or pat the mixture all over the meat. Heat a 12-inch ovenproof skillet over high heat. Add the olive oil, then the meat. Sear until browned, about 2 minutes per side. Place in the oven and roast until desired doneness, about 35 minutes for medium-rare, or an internal temperature of 125°. Remove roast from pan and let set about 10 minutes before carving.
Meanwhile, prepare the sauce. Pour off the fat from the skillet. Place over medium-high heat. Add the 2 tablespoons of butter. Add the shallots and sauté until softened, about 2 minutes. Add the brandy, bring to a boil, stirring to loosen all the browned bits in the bottom of the pan, and reduce slightly. Add the water with the beef base and the thyme. Boil until reduced by half. Reduce heat to medium-low. Add the extra 1 tablespoon of butter and cook, whisking constantly, just until the butter is incorporated. Stir in the fresh parsley. Taste for seasoning. Remove the twine from the roast and slice as desired, but not too thick. Place on individual serving plates and top with some of the sauce. Serve immediately.
Notes: Chateaubriand is a very expensive cut of beef. However, there is no waste. It is the wide end of the tenderloin. When I am feeling extravagant, and the whole tenderloins are on sale, I bring one home and cut into filet mignons and roasts. The tenderloin has very little fat and, therefore, should never be overcooked. If you like meat well-done, another cut would be preferable. One cup low-sodium beef stock or broth can be used in place of the beef base and water. Roasting times will vary depending on the diameter of the meat. To be certain of the doneness, use an instant-read meat thermometer.

CARAMEL PECAN CHOCOLATE FONDUE
Ingredients
o 1/2 cup half-and-half cream
o 2 tablespoons honey
o 9 ounces semisweet chocolate, broken into small pieces
o 1/4 cup finely chopped pecans
o 1 teaspoon vanilla extract
o Fresh fruit and shortbread cookies
Directions
In a heavy saucepan over low heat, combine cream and honey; heat until warm. Add chocolate; stir until melted. Stir in pecans and vanilla.
Transfer to a warmed fondue pot or a 1-1/2-qt. slow cooker and keep warm. Serve with strawberries, bananas, berries, fresh fruit and cookies.

Antonio D’Anello ccc

As I stood in that large household kitchen and gathered my thoughts about how best to attack the service for this event, my eyes darted from the European-made stainless steel stove, to the designer pots and pans laid before me and back to the glass stove top. Surveying the designer cabinets and granite counter tops strewn with expensive household appliances, I couldn’t help feel as I was not in a kitchen but rather a museum display meant to be looked at and not disturbed. Never had a kitchen looked so pristinely sterile. As I decided to get on with it and get my “mise-en-place” ready for service, I came to the realization that working in these well-appointed, hermitically kept surroundings made me wonder if anything at all was ever really cooked in here. That thought was confirmed when the convener approached me to say, “Feel free to use whatever you wish in my kitchen, it’s all state of the art stuff and brand new, as I don’t even cook much…but I sure love to think I do”…chuckle, chuckle.

What is a “Foodie”? Is a foodie someone who subscribes to the food channel watching Iron Chef and wonders how they would cook the mystery ingredient better (after the fact)? Or maybe a foodie is the one that watches Gordon Ramsay spit out his tirades on unsuspecting and all too often ignorant cooks who have no business being in the kitchen to start with? Don’t get me wrong – There is nothing wrong with these shows or the people who watch them, they remain entertaining enough to warrant interest from many devoted fans. There can be no doubting that cooking has never been more “cool” than it is today, as most TV chefs are akin to rock stars. However – It’s become more about the character of the chef than the character of the food. To me this vanity seems to play to the vanities of these so called foodies, as they get wrapped up in these personas and forget about the real focus, the food. Some would argue that a foodie is simply one who has interests that are food-related. I tend to disagree – It’s not that simple.

One thing I learnt growing up around family and food is that food is part Necessity, part Art and part Contentiousness. My parents cooked meals that were designed to nourish on a budget; Always eating healthy with wholesome preparations the law in our house. Art was regulated to special occasions where pushing the envelope of cuisine meant bringing out some old, long-forgotten recipe and presenting them for guests just the right way (according to the cooks – usually my mom and I). Flavor is a matter of opinion; food is always open to interpretation. Contentious points are always part of the culinary experience. There is always a better way to do something, a different spice or more seasoning to add. Being a “Foodie” is about respecting these ideals and holding your food to them.

I was a “Foodie” long before I ever became a Chef. The only difference being that as a Chef, I need to create a business out of food and lead others in a certain direction. However – a chef must always be a “Foodie” first; and “Foodies” must always respect the food and it’s preparation to warrant the title. Foodies are amateur chefs, the way an Olympic gold medalist hockey player is an NHL star. Same love of the game, just different levels of play.

To develop a fervent passion for edible delicacies comes easy, to tremendously stay interested involves more than just superficial interest – it requires Passion. Here are some of my passionate recipes. To all you “Foodies” out there, I challenge you to emulate, create and modify as you see fit…and for “Julia’s” sake, don’t be afraid to mess up your kitchen.

Avocado and Shrimp Salad Tapa

Yield: Serves Four

Ingredients

4 Avocados

1 Mango

Juice of ½ lemon

4 tablespoons Salmon Roe drained to garnish

5 ounces Cooked Shrimp (13-15’s), peeled and deveined

1 Serrano Pepper, deseeded and diced

1 tablespoon homemade Mayonnaise

2 oz extra virgin Olive Oil

2 sprigs of Lemon Thyme

Sea Salt & freshly cracked black Pepper to taste

For the Mayonnaise

Ingredients

2 egg yolks

12 fl oz (340 ml) of vegetable or olive oil

2 tablespoon of lemon juice

2 tablespoon white wine vinegar

1 teaspoon of Dijon mustard

4 Saffron threads

Sea Salt and freshly ground pepper Black Pepper

Method

• In a large mixing bowl whisk together the egg yolks with a pinch of salt. Add one drop of oil to the egg yolks and whisk together with an electric whisk.
• Continue to add one drop of oil at a time, whisking continuously until the mixture begins to blend together and thicken.
• The process is to add one drop of oil and then blend it in before adding the next drop. This will take several minutes.
• Add lemon juice and white wine vinegar to a sauce pan and bring to boil with saffron threads. Turn off and let steep until cool.
• After a quarter of the oil has been blended, add the lemon juice/vinegar mixture (make sure it’s cold) and beat into the mixture. Continue to whisk in the remaining oil, which you should be able to add a lot quicker by now, in a thin stream. Once all the oil has been beaten in, add the mustard to give extra taste and season with salt and pepper.
• If the mayonnaise is too thick, you can whisk in a few teaspoons of boiling water. Chill the mayonnaise in the refrigerator before serving.
• The mayonnaise may be stored in the refrigerator for 3 – 4 days in an airtight container or jar.

For the Salad

• Peel and halve the avocados and mangoes, remove the pits, then cut the flesh into long thin wedges.
• Put them into a bowl and sprinkle the lemon juice over them. Stir in 1 tablespoons of saffron mayonnaise and Serrano peppers.
• Transfer to a serving bowl and garnish with the cooked shrimp and salmon roe. Add salt & pepper to taste.

Porcini Mushroom & Sweet Potato Ravioli with Sage Butter “Noisette”

Yield: Serves 6

For the Pasta

Ingredients

11oz ’00′ pasta Flour, plus extra for dusting

Sea Salt and freshly ground Black Pepper

3 free-range Eggs

1 tablespoon Olive Oil

For the Filling

Ingredients

3lbs Sweet Potato – peeled & cut into chunks

10oz fresh Porcini mushrooms

2 tablespoons Olive Oil

Sea Salt and freshly ground Black Pepper

5 Amaretti biscuits, crushed

1 teaspoon Lemon Juice

2 cloves Garlic

½ teaspoon ground Ginger

For the Sage Beurre Noisette

Ingredients

4oz unsalted organic Butter

½ lemon, juice only

1-2 tablespoon Olive oil

7oz Squash, peeled and cut into 1cm/½in dice

3 tablespoons Pine Nuts

Vegetable Oil, hallow frying

20 small fresh Sage leaves

4oz Grana Padano, freshly grated, to serve

Method

For the Pasta Dough

• For the pasta, blend the flour, salt, freshly ground black pepper, eggs and olive oil in a food processor, pulsing until the dough resembles breadcrumbs.
• Turn out the dough onto a lightly floured work surface and pull together into a dough, then knead for five minutes until smooth and elastic.
• Place the dough into a bowl, cover the bowl with cling film and leave to rest in the fridge for 30 minutes.
• Dust a pasta machine with flour. Set the pasta machine to its widest setting, then feed the chilled dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-widest setting, flour it again and feed the pasta sheet through the machine again, as before. Repeat this process 3-4 more times, flouring the machine and decreasing the width of the rollers each time.
• Place the sheet of pasta dough onto a floured work surface and cut into a 40cm x 6cm (16in x 2in) rectangle. Cut equal-sized squares from the rectangle, about 6cm/2in wide.

For the Filling

• Preheat the oven to 210C/410F/Gas 7.
• Place the sweet potato chunks into a roasting tin. Drizzle with olive oil and season, to taste, with salt and freshly ground black pepper.
• Roast the sweet potatoes in the oven for 20 minutes, or until tender.
• Remove the roasted sweet potatoes from the oven and set aside to cool slightly. Transfer to a food processor and blend to a purée.
• Transfer the purée to a saucepan and place over a low-medium heat for a few minutes – this will help to remove any excess moisture. Set aside and allow to cool.
• In a frying pan over medium heat, warm up 1 tblspn of oil and fry the garlic until golden, Discard garlic and add the Porcini mushrooms stirring frequently until tender. About 5 minutes. Drain and let stand, once cooled, pulse mixture in a food processor.
• When the purée has cooled, stir in the crushed amaretti biscuits, lemon juice and ground ginger and Porcinis, add salt and freshly ground black pepper to taste. Line a baking tray with baking paper.
• Place one teaspoonful of the mixture in the centre of each pasta square. Brush the edges of the pasta square with a little water.
• Place another pasta square over the top of the filled pasta square and press down gently around the filling, pressing out any air bubbles. Press the edges flat to seal and trim off any overlap.
• Repeat the process with the remaining pasta squares and filling. Place the ravioli onto the lined baking tray until you’re ready to cook them.

For the Sage Beurre Noisette

• Heat a non-reactive frying pan until hot, add the butter and heat until it turns a nut-brown colour.
• Add the lemon juice and a pinch of salt and freshly ground black pepper and then remove from the heat.
• Heat a separate frying pan until hot, add a little olive oil and the diced sweet potato and fry over a medium heat until golden-brown and just tender.
• Add the pine nuts and fry for another more minute, or until just browned. Season with salt and freshly ground black pepper.
• Heat 1cm/½in of vegetable oil in a frying pan until just shimmering, then add the sage leaves and fry for 20 seconds, or until just browned.
• Remove the sage leaves using a slotted spoon and set aside to drain on a plate lined with kitchen paper.
• To cook the ravioli, place them, a few at a time, into a large saucepan of salted, boiling water and cook for 1-2 minutes, or until they float back to the surface. Drain.
• To serve, toss the drained ravioli gently with the beurre noisette. Place five ravioli onto each plate, then spoon over the beurre noisette and a few sage leaves. Top with the fried sweet potato, pine nuts and some grated Grana Padano.

Steamed Halibut with Black Tea, Sweet & Sour Sauce

Yield: Serves Four

Ingredients

1 tablespoon Black Tea

4 Fillets Halibut, each 7oz

1 teaspoon Sesame Seed Oil

1 lb Baby Bok Choy

1 tablespoon Oyster Sauce

1 teaspoon toasted Sesame seeds

¼ teaspoon Garlic, chopped

1 tablespoon Soy sauce

1 teaspoon Capers

1 Tomato, blanched, peeled and quartered

For the Sauce

Ingredients

1 oz fresh Ginger

1 cup fresh Cilantro

1 tablespoon Sesame Oil

2 Shallots, thinly sliced

2 tablespoons Brown Sugar

¾ cup Pineapple juice

1/3 cup Rice Wine vinegar

¼ cup Water

1 tablespoon Cornstarch

1 Red Chili Pepper, deseeded and chopped

1 Green Onion, thinly sliced

Method

For the Sauce

• Peel and julienne the ginger, save the trimmings. Cut off and save big stems of cilantro. Roughly chop the leaves.
• Heat sesame oil in a saucepan on medium heat, then sauté ginger and shallots, stirring well for 1 minute. Add brown sugar and cook for 1 minute. Add pineapple juice, cook for 1 minute more. Add rice wine vinegar and bring to a boil. Turn down the heat to low and.
• Mix water and cornstarch in a small bowl, pour slowly into sauce reduction stirring frequently. Cook for 1 minute longer. Season to taste and add chili pepper. Turn off heat and stir in green onions and cilantro.

For the Halibut

• Grind tea leaves to a powder in a coffee grinder; season Halibut with sea salt, ground pepper and powdered tea.
• Place medium saucepan with 1 inch of water on medium heat. Add cilantro stems and ginger trimmings and bring to a boil.
• Place halibut in a 9-inch bamboo steamer, covered with lid. Place on top of boiling water and steam fish for 6 minutes, or until creamy pearls appear on fish.
• While fish is steaming, heat sesame oil in a fry pan on high heat. Add bok choy and ouster sauce and cover – cook for 2 minutes until soft but still green.
• Add sesame seeds, chopped garlic, capers and soy sauce and season to taste.
• Serve Halibut over bok choy, place tomato fillet on top and drizzle warm sauce over.

Pinot Noir Braised Veal Shank with Gremolata

Yield: Serves Six

Ingredients

6 Veal Shanks, organically raised

All Purpose Flour

2 tablespoons Olive Oil

3 cups VQA Pinot Noir

¼ cup Carrots, diced

¼ cup Celery, diced

¼ cup Onions, diced

Sea Salt & Cracked Pepper to taste

1 tablespoon Tomato Paste

2 sprigs of Thyme

2 sprigs of Rosemary

2 oz Extra Virgin Olive Oil

For the Gremolata

Ingredients

1 Lemon

½ cup fresh Parsley, chopped

3 cloves Garlic

Method

• Dredge the veal shanks in flour, shaking off excess flour. Season with salt & pepper
• Heat oil in a large heavy skillet over medium-high heat. In batches, brown the veal thoroughly on both sides. Remove to separate platter and keep warm
• Add more oil to the pan and sauté onions, carrots and celery over medium-high heat, about 2 minutes. Scrape the bottom of pan while sautéing the vegetables. Add Veal back to pan.
• Add wine to almost cover the meat. Add thyme and rosemary sprigs and salt and pepper to taste; cover and bring to a boil.
• Reduce heat to low and simmer about 1 hour or until veal is tender.
• Stir in tomato paste and add more wine if necessary (if too dry).
• Cover and cook gently 30-45 minutes longer.

For the Gremolata

• Remove rind from lemon with vegetable peeler.
• In a food processor, mince the peel very fine with parsley and garlic.
• About 15 minutes before serving, sprinkle 75% of the Gremolata over the veal, cover and heat through.
• Transfer shanks to a large platter, remove thyme and rosemary sprigs.
• Pour reduction sauce over top and sprinkle the remainder of Gremolata over top and drizzle with Olive Oil. Serve with warm crusty bread onto which diners can spread the marrow and soak up the sauce.

Iced Vice Wine Souffle with Orange Sauce

Yield: Serves 8

Ingredients

1 cup Sugar

5 large Eggs

7 tablespoons Water

1 ½ cups Crème Fraiche

½ cup Vice Icewine

8 Ladyfingers

For the Sauce

Ingredients

½ cup Orange Marmalade

2 tablespoons Orange Juice

4 tablespoons Vice Icewine

Method

• Place 4 tblspns of sugar equal parts water in a small saucepan and bring to boil to make a syrup.
• In a small bowl separate the egg yolks and from the whites. Gradually whisk in the hot syrup into the egg yolks.
• Set the bowl over a simmering saucepan of water and stir constantly until thickened. Be careful not to cook the eggs and curdle the batch. Set over cold ice to cool once thickened to a creamy texture.
• Place remaining sugar and remaining 3 tablspns of water in a small saucepan. Cook over medium-high heat until syrup reaches 238 deg F (measured with a candy thermometer).
• Beat the egg whites with an electric mixer until soft peaks form. With machine on medium speed, gradually pour syrup down the side of the bowl. Continue to beat until mixture is cool.
• Beat Crème Fraiche until soft peaks form. Fold in ¼ cup of the Vice Icewine. Fold reserved yolk mixture crème fraiche. Then fold the yolk mixture and crème fraiche into the egg white mixture.
• Line 8 individual soufflé dishes with plastic wrap, letting the edges hang over the sides. Spoon some meringue mixture into the bottom of each dish. Separate the ladyfingers and brush them with remaining Vice Icewine. Divide the ladyfingers over the meringue in each dish. Cover with remaining meringue.
• Cover with plastic wrap and freeze 2-3 hour prior to serving.

For the Sauce

• Heat the marmalade in a small pot over low heat until liquid.
• Combine with orange juice and Vice Icewine in a small bowl, stirring to blend.
• To serve, invert the soufflés onto chilled plates and spoon sauce over top. Garnish with chocolate pencil, fresh strawberries & orange fillets.

Weddings are special any time of year but a wedding during the holiday season seems all the more magical and certainly will stand out from the many summer weddings that are held each year. Exchanging vows amidst soft-falling snow and glowing candlelight can make for an unforgettable day warmed by family, friends and loved ones – no matter what the temperature is outside.

Choosing the winter to tie the knot can be one of the biggest decisions you make for your winter wedding planning. If you want a wedding that will be beautiful and truly unique, there are lots of different winter themes for weddings that will make your wedding very personal and very special.

Women who like to do things differently may really like the different themes and style choices available for winter weddings that aren’t available for spring or summer weddings. For example you can create a blissful winter wonderland theme in an historic mansion or grand hotel. If you want to have a warm and cozy ambience you can go with a traditional Christmas theme in an inn with a fireplace, ski lodge, or cabin in the woods. We’ve also seen great winter weddings in a charming boutique type hotel and banquet halls transformed into castles & winter wonderlands. Whatever your theme, it’s the décor that will make all the difference.

Creating story boards with colour themes and ideas is the best way to visualize your very special day.

Decide whether you want to go for sparkles & crystals with a silver and white theme or sophisticated elegance with a gold & cream theme. Perhaps you want to celebrate the holiday season with traditional reds and greens.

Special Touches – When planning your winter wedding, all elements need to work with your winter theme. Be sure to consider every detail form the wedding favors, to napkins, to table card settings.

Table cards placed in snowflake ornaments are perfect for a winter wonderland theme and the ornament can be offered to the guests as a favor.

We LOVE this idea – For those on a tight budget: personalized tea bundles are the perfect chilly-weather favor.

Napkins tied with a bundle of local greenery add a seasonal touch to the table.

Beaded snowflake ornament winter wedding favor.

Heavenly Cocoa Set for Two.

Bouquet & Florals – For those who like silver, look for dusty miller, silver-dollar eucalyptus, and mix in some baby blue eucalyptus, mixed with white flowers such as roses, football mums, crocus, lilies and stephanotis. ‘Casablanca’ lilies make for a delicate and elegant wintry bouquet. If you’re looking for a brighter bouquet or want to make a strong statement, consider red flowers. I just love the red bold bouquet against the pristine white dress! If you are going with a traditional theme, do not be afraid to mix in pine cones & branches and red holiday berries.

Menu – You can have all of your favourite food but adding some winter touches like a squash dish, or a warm pumpkin soup will add to the winter theme, Consider serving eggnog, spiced wine, or hot chocolate (alcoholic or non-) as special treats. Look for an all-white cake, decorated with snowflake patterns, silver embellishments, or sugar sculptures.

Warm your winter wedding guests’ spirits with a self-serve hot toddy station.

A wintry eggnog cocktail fits the theme of a snowy wedding.

Donuts and spiked coffee are the perfect ending or start to a winter wedding reception.

The Wedding Dress – we’ve left the best for last… If you’re planning a winter wedding, especially in a colder climate, you can put together a bridal look that is not only beautiful & stunning, but will keep you comfortable and warm on your most important day. Save the strapless for spring & summer and opt for sexy transparency with lace, long sleeves and backless, layering, draped fabrics, and overall opulence. Look for shrugs, wraps, and dramatic coats to add over your dress. We’ve scoured through many wedding dress photos and have chosen our TOP 5 below. The following gorgeous styles are clear examples of how showing less skin is SEXY and can take your breath away!

Lobster Facts
Canadian Atlantic Lobster are truly fascinating creatures. We have listed some interesting facts that you may, or may not know about this charismatic crustacean.
Did you know that…
The largest lobster ever caught was reported to be approximately 44 pounds and up to 65 years old (wow!). Scientists believe that lobsters do not get old and could potentially live indefinitely, since their organs do not degenerate (double wow!).

No pain! The Atlantic Lobster does not feel pain when he immersed into hot water due to its decentralized nervous system (it has no brain, just a series of ganglia).

Steam scream! The Atlantic Lobster does not have any vocal cords and contrary to rumor it does not scream. The sound we hear when boiling lobster is only the steam escaping from the shell.

Right clawed versus left clawed. The lobster has two different type of claws, the crusher claw and the pincer claw. If you examine a lobster, you will find that some have their crusher claw on the right side while others have it on the left.

Hard shelled versus soft shelled. Since the Atlantic Lobster must shed its shell in order to grow, it will display a thinner softer shell after it has molted. In Canada, the lobster season is staggered around the summer moulting period and most

Canadian Atlantic Lobster are harvested hard-shelled.

Moulting is done through out the life of the lobster to enable it to grow. During its first year a lobster will molt as many as 10 times. Lobsters will continue to molt approximately once a year until maturity. Older lobsters may molt only once every two to three years.

It takes a lobster six to eight years to reach a market weight of approximately 1 pound. Lobsters grow quicker in warmer water and can achieve market weights in less time.

Regenerating limbs. Also known as autotomy, lobsters can regenerate appendages lost to predation. This would include their claws, legs, antennules and antennae. Sometimes, for no apparent reason, lobsters will also drop a claw.

Hard-shell Nutrition. While hard-shell lobster meat is considered to be the tastiest, it is also proves to be the most nutritious. Soft-shelled lobsters lose nutrients as part of the moulting process and absorb considerable amounts of water. Hard-shelled Canadian Atlantic Lobster maintains all of its nutrition and provides the healthiest choice for consumers.

The natural colour of a Canadian Atlantic Lobster will vary from blue-green to a rusty brown and can even be found with a blue or white (albino) shell. They will all turn red when cooked (except the white shelled lobster) and will afford the same great taste regardless of shell colour.

Multicoloured innards. Lobster meat is generally a delicate white colour. When eating a lobster several other colours will be encountered. The waxy red colour next to the meat is found in female lobsters and is the roe (eggs). Many consider this to be that lobster caviar. The textured green material is referred to as a tomalley and is a fancy name for the liver. Again, many consider this delectable and a tasty part of the lobster experience. The white foamy substance often encountered is the lobsters’ fat and blood and is also edible.

Cannibalistic? Lobsters were once accused of being cannibalistic to their own species because of lobster shell found in their gut. It is now believed that the shell material was simply discarded shell from moulting. While lobsters may scavenge, it has been shown they prefer fresh food, which includes a fish, crabs, muscles and sea urchins.

Lobster teeth. Lobsters do have teeth, however instead of being found in the mouth they are found in the stomach.

To put a lobster to sleep, simply invert it on to its back for a few minutes. Some prefer to do this before placing lobster in the boiling water before cooking.

Foot Buds? Along with the mouth parts, lobster has taste organs located in the feet.

LOBSTER – Recipes

Lobster, Daikon and Mango Parfait w/ Sesame Dressing

Ingredients
• 1 daikon (julienned)
• 2 heads blond frisee
• 3 cups lobster meat, cooked, sliced
• 2-1/4 cups mangos, diced
• 1-1/2 cups avocados, diced
• 1 cup cilantro, chopped
• 3/4 tsp. white sesame seed
• 3/4 tsp. black sesame seed

Dressing

• 2 teaspoons sesame oil
• 1 tablespoon olive oil
• 1/4 cup plus 1 tablespoon rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon roasted sesame seeds
• 1 teaspoon tahini paste
• 1/2 teaspoon garlic powder
• fresh cracked pepper and kosher salt

COMBINE frisee, lobster, mangos, avocados and cilantro in large bowl.
ADD half of the dressing; toss to coat.
FOR each serving: Spoon about 1 cup of the salad into martini glass; drizzle with 1/2 Tbsp. of the remaining dressing. Sprinkle lightly with sesame seed and top with a frisee leaf.
For the Dressing
Whisk together all ingredients except salt and pepper. Season with salt and pepper to taste and let stand at room temperature for 30 minutes, to allow flavors to meld.

Whisk once more before serving.

Serves 6-8

Lobster Roll w/ Jalapeno Aioli & Avocado Relish

Ingredients
▪ 1 – 1-1/2 pound live lobster (a frozen tail works as well)
▪ 1 lemon, cut into quarters
▪ 1 tablespoon salt
▪ 1 jalapeno, seeds removed, minced
▪ 1 celery stalk, minced
▪ 3 green onions, minced
▪ 1/8 cup mayo
▪ 1/4 fresh lemon, juiced
▪ Salt & Pepper to taste
▪ 4 hot dog buns
▪ Butter

Avocado Relish

▪ 2 avocados (diced)
▪ 1 yellow tomato (diced)
▪ 1 red tomato (diced)
▪ ½ red onion (small dice)
▪ 4 sprigs cilantro (chopped)
▪ 4oz olive oil
▪ 1 lime (juiced & zested)
▪ 1 tsp cumin seed (toasted & ground)
▪ Salt & Pepper to taste

Fill a large stock pot with hot water, add the quartered lemon and bring to a boil over high heat. Plunge the live lobster into the boiling water, cover with a lid, and lower the heat to a simmer. Simmer until bright red, 15 minutes. Remove from the heat, and immediately plunge into a sink full of very cold water. Let set for 2 minutes. Remove from the cold water, set in a colander, and let drain 30 minutes. While the lobster is cooking and cooling, prepare the rest of your ingredients. Once the lobster has drained remove the shell, and chop the meat into medium size chunks. Remove as much as the white, firm flesh from the body of the lobster as well; don’t waste these sweet morsels. In a medium bowl, gently fold the lobster together with the rest of the ingredients; except the hot dog buns and butter. Put the mixture into the refrigerator for 30 minutes, until chilled. Before serving, butter the buns, and gently toast over a hot grill or a pan grill on the stove. Fill the buns with the lobster mixture – top with avocado relish. Serve. Eat.
Avocado Relish
Combine all ingredients in a mixing bowl and gently toss adding the juice from the lime and zest. Season and let stand 5 minutes. Toss again before topping the lobster rolls. Garnish with sprinkles of lime zest and cilantro leaves.
Serves 4

Simple Lobster Boil

Ingredients
▪ 1 1/2 pounds small Yukon Gold potatoes
▪ 1 large onion, quartered
▪ 2 heads garlic, halved crosswise (do not peel)
▪ 1/2 cup coarse salt
▪ 4 live lobsters (1 1/4 pounds each)
▪ 4 ears of corn, shucked and halved
▪ Drawn Butter

Fill a lobster pot or other large pot two-thirds full with water. Add potatoes, onion, garlic, and salt. Cover, and bring to a boil.
Uncover, reduce heat to medium, and cook until potatoes begin to soften, 8 to 10 minutes. Add lobsters headfirst. Cover, and cook until shells are bright red, 5 to 6 minutes. Add corn, and cook for 3 minutes more.
Remove potatoes, lobsters, and corn from water; discard onion and garlic. Using kitchen shears, clip tips of lobster claws, and let drain. Serve potatoes, lobsters, and corn with drawn butter.

Serves 4

Grilled Rock Lobster Tails w/ Saffron Butter

Ingredients
• 2 tablespoon lemon juice
• 1/2 cup olive oil
• 2 teaspoon salt
• 2 teaspoon paprika
• 1/4 teaspoon white pepper
• 1/4 teaspoon garlic powder
• 4 (10 ounce) rock lobster tails

Saffron Butter
• 2 pinches saffron threads, pulverized
• 1/4 lb butter
• 1 large shallot, finely diced
• 2 teaspoons basil, finely chopped (or marjoram)
• 1 tablespoon fresh parsley, finely chopped
• 1/2 teaspoon lemon zest, finely grated (or orange zest)
• 1 pinch ground cayenne pepper
• salt
• fresh ground black pepper
Preheat grill for high heat.
Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

For the Saffron Butter
Cover the saffron threads with 2 teaspoons hot water and let it steep until the color emerges, after a few minutes. Work it into the butter, which has been brought to room temperature, with the remaining ingredients, using a wooden spoon.
Move to a crock or place on wax paper and roll into a cylinder. Freeze until firm. Once frozen, slice into thin disks. Place over top of grilled tails right off the grill. Enjoy!
Serves 4

Floral Wedding Cakes are quite the trend! I’ve scoured many websites to bring to you what I thought were the most beautiful floral Wedding Cakes. Whether fresh or sugar coated, flowers and petals can turn a simple cake into something stunning. I hope they inspire you as much as they have me!

Floral Cascade – Amazing lace-and-floral cake by Ron Ben Israel

Asymmetrical Blooms – fuchsias on the vine, mini orchids, and orange nerines drape a classic three-tier fondant-covered cake.

Cake Centerpiece – How’s this for a creative spin on a centerpiece?! We just love this idea. Having a mini cake placed in the center of each table.

Green & White Blooms- Fresh flowers made this four-tiered vanilla, Italian-meringue, buttercream cake suitable for an elegant outdoor reception.

A Coral Touch – This all-white cake with cream cheese buttercream and plum preserves was adorned with coral posies that matched the wedding palette.

Basket of Posies – Garden roses were tucked between the tiers of this vanilla bean cake adorned with buttercream piped on in a basket-weave pattern.

Meringue Bouquet – Any cake frosted in buttercream can be decorated with crisp meringue flowers in shades of white.

Dainty Sugar Flowers – Sweet sugar flowers tucked between tiers turned a simple cake into something special.

Peach Posies – made a devil’s food cake accented with soft peach flowers and ivory rose petals.

White Orchid Adornments – Voluptuous fresh cattleya orchids spill over this white fondant-covered cake

Golden Age – More than one guest will do a double take at the sight of this cake, which looks like a lush floral centerpiece. The Inspiration: The hyper-realistic botanical still-life paintings of Dutch artist Rachel Ruysch, circa 1685 to 1750

Sweet Peas – A pristine cake rises from a symphony of fringed nerines and primula in pink, tiny yellow kalanchoe, and sweet peas.

Playing dress-up just got delicious! What makes a wedding gown special? Extraordinary embellishments of course! Here, wedding cakes get adorned with fabulous flounces, beautiful beading, and more. Get ready to be carried away by pure elegance!

Romantic Ruffles – A David Fielden gown served as the inspiration for this cake. “To match the dress’s airy feel, they formed dampened wafer paper into edible ruffles and pressed them into the buttercream,”

Beautiful Beading – The net-and-bead fabric displayed as a tablecloth served as the model for this cake.

Floral Appliqué – This enchanting cake takes inspiration from one of Alberta Ferretti’s ornately designed dresses.

Dazzling Sequins – create a show stopping cake with a dazzling design with a glittering sequin trim.

Elegant Embroidery – A gorgeous Dior Couture skirt covered in geometric stitching set the style for this charming cake

White Lace – The white tiers are decorated with confectionary bands inspired by the lace of a bridal gown and punctuated by the purity and simplicity of one giant flawless rose perched on the top.