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I am in the process of planning a wedding on an organic farm in Boulder, CO.
To prepare for this exciting event, I recently went to a dinner with my client, Courtney. Meadow Lark hosts a series of dinners at surronding participating farms. Frog Belly Organic Farm, an up-and-coming bio-dynamic farm nesteled in the foothills north of Boulder, offers local free range meats, raw dairy and organic vegtables.
After a very informative tour of the property we were seated at a long farm table next to a pasture of frolicking goats.
The dinner was served and presented from a converted school bus accompanied by a large grill. One long table sat all 40 guests for this fresh, multi-course journey. The menu included fresh baked pita warmed on the grill with hummus, dolmades of swiss chard and brown rice with walnut pesto.
The table was set with crisp natural linen cloths and an array of reused accesories including wine bottle water carafes and glasses. Vintage cutlery was beautifully complimented by eccentrically matched china. This experience gave me a clear understanding of what it will take to design a wonderful farm wedding for my client. I discovered a few things we will definately strive for and a few thing we’ll be sure to avoid.
Stay tuned for Courtney & Chuck’s wedding late this summer!
William Fogler
-WM Events
