Menu Tasting - Part 1

SPOILER ALERT: If you would rather be surprised by the food selections at our wedding, read no further! :-)

When we arrived at Disneyland about an hour before our tasting, we raced around taking "general lay-out" shots for Sebastian, our photographer.  It was a beautiful, sunny day,  and all the cherry trees were blossoming in front of the pavilion where our reception will be:

Little did we know that when we met Traci and Bernadette, they led us straight to the pavilion for our tasting!  There was one table, superbly laid out, in the center of the room, with the light streaming through the windows from all sides:
First order of business: choosing which napkin fold we wanted for the wedding.  There were swans, accordion fans, birds of paradise, and flat triple-fold designs.  Todd really liked the triple-fold design, so that's what we went with!  There will be birds of paradise ones on the guest book and cake tables...
Next up, trying out the four delicious kinds of bread that will be on each table: ciabatta, rosemary flatbread, multigrain rolls, and rustic white bread rolls.  

Our first course was presented to us just like it will be on the day: a small amount of spiced apples surrounded by a ribbon of balsamic vinaigrette...
with butternut squash soup ladled into each bowl by waiters carrying tureens: 
The soup was wonderfully yummy, so rich and delicious, with a hint of tartness from the balsamic vinaigrette.

Second course and dessert coming up!