Our first catered wedding of the season was Saturday May 10th.  We woke up to 6 inches of heavy spring snow.  It was an outdoor ceremony and we were hoping it would stop snowing, long enough for our couple to get married.

The wedding was held at the Lost Creek Ranch north of Silverthorne.  It has the most amazing views of the Gore Range. 

The reception menu was a combination of appetizers, both passed and stationed.  We made a lot of friends with Richs Maryland Crab cakes.

It was a beautiful day and everyone went home happy and full!! 

We pride ourselves on providing personalized and professional service.  We anticipate your needs before you know you have them.

Lobster tails (2-4)

3 Tbs Chili sauce

3 shallots finely diced

5 roasted garlic cloves

2 cups cleaned and pickled basil leaves

2-4 cups orange juice

Process everything except lobster and orange juice in a food processor.  Split and pull meat from the lobster tail.  Grill or broil lobster, basting with 1 cup of orange juice.  Serve hot or cold, with a small amount of sauce on the side.

Rack of Lamb

Salt to taste

Pepper to taste

Thyme to taste

Rosemary to taste

2 cloves of garlic

1 pt veal stock

Prepare lamb for roasting, by placing on a rack inside the roasting pan.  Place meat fat side up on top of rack.  Seasons with salt and pepper, rosemary and thyme. Cook at 450 degrees for 30 minutes.  Remove lamb from roasting pan and place the pan over moderate heat to caramelize the remaining juices.  Add garlic to the juices, add stock and reduce by half.  Place lamb in roasting pan and roast until tender.

1 Rattlesnake cut into 4 to 6 inch strips

1 tsp butter

sliced fresh mushrooms

1 large onion, chopped

6 oz of dry white wine

4 oz of oyster sauce

In a saute pan melt the butter.  Add the mushrooms and the onions.  Saute until tender.  Add the snake strips.  When the meat is 3/4 of the way cooked add the white wine.  Cook off the wine quickly over medium heat.  After the wine is cooked in , add the oyster sauce.  Cook until sauce begins to simmer.  Cook an additional 15 minutes over low heat. Serve with baked potato and broccoli.