
Wedding food stations are so of the moment right now, especially with bona fide foodies who consider the menu to be of utmost importance for the big day. If you are planning a destination wedding in Hawaii, your menu can include all the delicacies of the Islands, from fresh fish to locally grown vegetables. Today I am posting a few links to some of my favorite stories we've produced with Hawaii's top chefs and caterers. Be forewarned, these images are guaranteed to make you hungry!
We love working with Honolulu chef, Michelle Nakaya, the creative force behind Ginniberries, a top catering company in Hawaii. Not only is Michelle fun to be around, but she can also whip up seriously tasty food! The key at these photo shoots is to work quickly so you can eat the "subjects" after:) I love this cheerful summer cocktail table Michelle created for a previous issue of Pacific Weddings.
The photos above by Visionari were captured for a story called The Art of the Pupu, featuring Maui's premier chefs: Cameron Lewark, Chef de Cuisine of Spago at the Four Seasons Resort Maui, Bev Gannon of Haliimaile General Store, award-winning chef James McDonald of Pacific'O, and husband/wife team Carol and Mark O’Leary of O'Leary's Catering. We ate quite well on this particular day!
Russell and Karolyn Stokes, owners of Kauai Cuisine,
prepared a scrumptious menu for our story Serve Chilled, A Hawaii Reception. A
variety of colorful dishes looked magnificent stacked atop large blocks
of ice carved by Aloha Ice Sculpting.The image above by Visionari was taken at the shoot prior to the big meltdown. Keep in mind, ice tends to go quickly on a hot Hawaiian day!
We recently shot a cool series of fun summer libations and after dinner drinks, but you'll have to wait for the Winter 2010 edition of Pacific Weddings to enjoy! In the meantime, if you are still longing for delicious wedding reception ideas, visit the PW website. Bon appetit, or as the local boys say, "Let's grind!"
xo ~robyn