The story of a senior couple
Ceremony Date / 2014 May 6th Ceremony
Venue / Sail Suite
A groom, a vegetable garden researcher, and a bride running a farmhouse. We want to "hospitably" everyone with dishes using vegetables that they have grown with great care. We will introduce a variety of events at home parties that embody the form of "thanks" to everyone who took care of them in various ways, centering on dishes filled with such thoughts.
An original "wedding tree" with two illustrations. Guests will get a fingerprint stamp of approval, and the final finish will be two. At the Rose Ceremony, which was supported by 12 guests, a proposal was newly made from the groom to the bride. Guests also participated, and it was a warm and warm public ceremony. This patternMovieBut you can see it.
The moderators are usually introduced by their moderators, but their backgrounds are shared by mothers who know each other better. It was a scene where the mother's feelings for the two were conveyed, as the bride's mother was impressed.
The appetizer "colored vegetable dish" is a menu with shrimp, avocado bouquet and 10 kinds of vegetable terrine, with "mini carrot" grown by the groom, and a colorful appearance. Along with the culinary services, today's menu and the harvest scene of the ingredients used were also introduced in the video.
Following the cake cutting ceremony, the last byte from the grandmother who the bride wanted to take in. The featured menu is not a cake, but the "Siso-maki Onigiri" that I always had. Bring your own shino leaves to recreate the taste of those days. The expression that seemed to be happy as if he remembered the bride's childhood was impressive.
Meal is "seafood and vegetable yuba ankake rice". As you can see, before the pots are separated from the pots, the service staff shows the freshly cooked potatoes on behalf of the two. Rice uses "Sasasigure" raised by the bride. The guests were very satisfied with the many special menu items, such as using “mint” grown by the groom for dessert.