I’ve been working with the brains and beauty that is Alicia Caldecott (owner, A Day in May, Event Planning & Design) for close to a decade. And for the sake of full disclosure, I am one of her partners in a side project called Simply Blue Weddings. Dynamic, spunky, smart and fun, she is implementing event designs in Northern Michigan which are unique in the truest sense of the word, and have been recognized by top leaders in the event industry. Catering these events always challenges our tiny company in a way that simply doesn’t happen in our normal scope of work. I love her for trusting us with her vision and truly appreciate the sweet clients who value her experience in creating an unbelievable experience for the guest.
Kim and Mark are some of those sweet clients. After attending sixteen ( ! ) weddings in one year, they longed for something different for their own big day. Their courtship involved lingering over many memorable meals with fantastic conversation, fine food and wine. Dining out was one of their favorite things to do with one another, so this was the key element Alicia focused on when designing the dining experience for their wedding.
Have you ever seen a dining tent with an open, restaurant style kitchen? Me neither! When Alicia shared the concept with me about a year before the event, I was blown away. It was brilliant! We worked closely with the team at A Day in May Events to communicate our needs in terms of kitchen space and functionality. As the dining tent was surrounded by mature hardwoods on all sides, the guests were immersed in an experience with all the amenities and vibe of a fine dining restaurant, with all the natural beauty that Northern Michigan has to offer. It was the best of all worlds rolled into one. The menu was designed to maximize the time the guests were seated, encouraging conversation over fine food and drink, just as Kim and Mark intended.
We come into contact with a lot of amazingly talented and creative people in this industry. Alicia is a standout – a gift! – and one I am thankful for every day. Her designs are innovative and logistically very difficult yet executed with seemingly effortless precision. I don’t tell her enough how she blows me away with the experiences she creates for the guests, which is the ultimate test of those of us in the hospitality industry. So…thank you Alicia for all you do, and thank you for including us on the wild ride. Cheers! xo
Carlsons smoked whitefish in a cucumber roll with fresh dill and horseradish creme fraiche
Crostini trio with country pate, aged raclette with local fava bean puree, heirloom tomato and herb mash
Local rabbit braised in shiitake sherry cream wrapped in puff pastry
Grassfields Gouda, Zingerman’s Manchester, and Wisconsin buttermilk blue with
local produce, honey, candied nuts, and compotes
Poached, marinated Lake Superior Walleye served cold with pine nuts, pink peppercorns and green onion- parsley oil, served with rose pesto crostini
Local grilled apricots, Leelanau Cheese Fromage Blanc, pistachios, mint/basil vinaigrette
Local rolls and fennel honey
Leelanau Cheese Fromage Blanc ravioli with black pepper with heirloom tomato brodo and microgreens
Braised local beef shanks with morel risotto, local green beans
House made trifle with lemon sponge cake, local maple whipped cream, mixed fresh berries
Pie station with locally made strawberry-rhubarb, cherry and mixed berry pies
Photos: Jen Kroll Photography