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Chef Brian Etheredge from Cutting Edge Catering created a five course tasting menu consisting of: Amuse bouche – dry aged Hawaiian snapper crudo with tart lililkoi chili emulsion and local cabbage. Bee Sting – Fresh pressed pineapple, line, house jalapeno honey syrup, Hawaiian Chili pepper tincture, reposade tequila.
.” [/field] [field title=”Florals & Decor”] The flowers, candles & welcome signs were all created by Fishers Flowers 30a. Our ceremony site was overlooked the beach/ocean in Rosemary Beach, and Fishers Flowers framed this beautiful view with adorned white florals & greenery.
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