Wedding Dinner in Celebration of Nick & Tracy
Saturday, July 3rd, 2027
Brown Family Homestead in Lake Wenatchee
100 to 120 Guests
Dietary needs: expecting several vegetarians and gluten-free guests
Thank you so much for considering Campo Farm and Kitchen for your wedding. We are honored to work together and will do everything we can to make your event beautiful and full of magic. Please find below your custom menu proposal, details, timeline, payment terms and next steps.
Menu Proposal
Composed Small Bite Appetizers
Passed to guests on platters during cocktail hour
Please select three
Argentine empanadas with braised beef, smoked pepper and caramelized onions
Chile and fennel-marinated mozzarella, cucumber ribbon, cherry tomato
Corn ‘cake’ with smoky black bean puree, pickled red onion and fresh cilantro
Handmade parmesan cracker with pea hummus, English peas, shaved pecorino and edible flowers
Crudite cup with smoked pepper romesco and a kaleidescope of farm vegetables
Seared scallop with salsa macha and cilantro
Grilled haloumi, pickled cherries, za’atar
Family Style Dinner | Menu I
On the Table
Sourdough bread, handmade parmesan straws, olive oil and flaky salt
I
Little Gem Lettuces with blue cheese, toasted hazelnuts, edible flowers and lemon vinaigrette
Burrata with cucumber, apricots, pickled peppers, and basil oil pictured
II
Charred Broccolini with salsa macha
New York Striploin, grilled, served with slow roasted fennel and a duo of sauces | whipped chipotle butter and salsa verde
Pommes Anna with smoked paprika and chives
$100 per person (includes appetizers), plus $1000 mobile kitchen fee including grills, oven rental and outdoor cooking area setup and breakdown
Family Style Dinner | Menu II
On the Table
Sourdough bread, handmade parmesan straws, olive oil and flaky salt
I
Little Gem Lettuces with blue cheese, toasted hazelnuts, edible flowers and lemon vinaigrette
Burrata with cucumber, apricots, pickled peppers, and basil oil pictured
II
Flattened chicken thighs with charred lemon salsa verde and slow roasted cherry tomatoes
Whole roasted carrots, honey pickled carrots, ricotta, peanut dukkha pictured
III
Charred Broccolini with salsa macha
New York Striploin, grilled, served with slow roasted fennel and a duo of sauces | whipped chipotle butter and salsa verde
Pommes Anna with smoked paprika and chives
$125 per person (includes appetizers), plus $1000 mobile kitchen fee including grills, oven rental and outdoor cooking area setup and breakdown
Cutting Cake
Features four layers of cake, each six inches in diameter
Presented on a cake stand and decorated with CAMPO farm flowers
Please select up to two cake flavors and up to two fillings/frostings
Cake Flavors
Vanilla
Almond
Chocolate
Lemon Poppyseed
Carrot-Date
Earl Gray
Banana-Walnut
Fillings and Frostings
Strawberry Preserves
Raspberry Preserves
Apricot Jam
Swiss Meringue Buttercream
Swiss Meringue Tahini Buttercream
Dark Chocolate Buttercream
Cream Cheese Buttercream
Housemade Dulce de Leche
Small Bite Dessert Tablescape
Presented on a buffet table with cake stands and platters. Please select three.
Apricot tart with frangipane, slivered almonds and confectioner’s sugar
Chocolate chip cookies with flaky salt
Olive oil cake with whipped vanilla cream and slow roasted strawberries
Alfajores de Maizena with house made dulce de leche and toasted coconut
Flourless chocolate torte squares
Individual carrot cakes with tahini buttercream and candied walnuts
Cutting cake $175
Small bite sweets $19 per person
Our Values
Quality
We believe in vibrant, whole food cooking and are committed to thoughtfully sourcing the highest quality organic ingredients. Meat and eggs are always grass-fed, organic and/or pasture raised and fish is always wild caught. Nearly all produce comes from our ecological farm.
Seasonality
Our small, ecological farm is the heartbeat of what we do and always a core inspiration when planning for an event. Each week on the farm is different, and we love designing menus that celebrate the beauty and magic of the season.
Uniqueness
Every event is unique and our goal is always to create an impeccable meal, tailored exactly to you and your celebration. Whether you’re envisioning an elaborate multi-course dinner or an event of passed appetizers, we truly find joy in bringing your vision to life.
Care
We are lucky to work with a team of people that is passionate about creating beauty through food and dedicated to kind service. We care deeply about the work we do and are will do everything we can to make your event feel perfect.
Timeline
Proposal Acceptance
By Monday, November 2
After reviewing the menu proposal above and the details below, kindly email us your selections and desired changes to accept the proposal. We will hold your date through the proposal acceptance date.
Deposit & Contract
By Friday, November 6
Once your proposal has been accepted, your deposit is due to fully confirm your booking. At this phase, this proposal page will be updated to reflect your menu choices and we will send you a contract.
Site Visit | Optional
To be determined
We love to walk your venue with you to map out event layout, discuss setup and details, and brainstorm remaining ideas.
Final Confirmation
Saturday, June 19th
Two weeks before your event we will reconvene to confirm final details. This is our opportunity to make the last menu adjustments, review the timing of each element of your celebration and confirm your guest count.
Event Execution
Saturday, July 3rd
The process culminates with the execution of your event. We will orchestrate the meal from start to finish and take true joy in ensuring the entire experience is spectacular.
Final Payment
By Saturday, July 17th
Your final payment will be due two weeks following your event date.
Services Offered
Campo Farm and Kitchen provides private chef services and will prepare the proposed menu at the event venue.
Services include menu development, planning, preparation and execution of final menu and meal flow throughout the event, as desired by the client. Campo Farm and Kitchen will provide all staff needed to execute the menu and will offer water service as a part of the meal flow.
Campo Farm and Kitchen will provide platters, serving utensils and other serveware to present the meal. All tables, chairs, linens, dishware, glassware, utensils and tablescape to be provided by the venue or the client. All dishes used for the meal (including venue or client dishes) to be cleared from the tables and washed by Campo Farm and Kitchen.
Campo Farm and Kitchen would be happy to design the tablescape, procure materials, coordinate rentals and set the table for an additional fee, to be discussed following proposal acceptance.
Payment Terms
A 25% deposit is due by Friday, November 6th. The remainder will be due 14 days after the date of the event, on Saturday, July 17th.
Payments can be made via ACH bank transfer at no charge, or via credit card with the transaction fee added to the invoice.
Estimate
Estimate will be updated following submission of your selections and is provided as a starting reference point.
Thank you!
