I love this photo of the bride as she first emerges from her room at the Royal Hawaiian. The expression on the man sitting on the porch shows just how stunning she looks.
The Grand Wailea on Maui is the perfect setting for a Hawaiian wedding, including an old Hawaiian style wedding chapel. Right on the beach with a gorgeous sunset every evening.
I know it sounds unbelievable, but we often have wine leftover. We also have a difficult time finding a decent wine vinegar, so I had the idea of making it out of the leftover wine. After all, how hard can it be? Actually, unlike other projects, this one turned out to be really easy! All you need is a live vinegar “mother”, add it to the wine in a wide mouth jar and put a cheese cloth over the top so mom can breath. Put it in a dark place, and wait a couple of months. Then filter, bottle and refrigerate it when it’s ready. That’s it. (note: The mother came from a couple of tablespoons of Bragg apple cider vinegar that has a live mother.) Tip: We also wanted to keep track of the identity of the wine we made it from, so I made these cute little tags by taking a picture of the wine label and then printing it to put on the tab – perfect! Cute enough to be gifts. Photos …
This was definately “farm to table”, since we actually went to the farm. Artichokes are grown around Santa Cruz, and these were from the cliffs overlooking the Pacific. The aioli was made with rosemary and garlic confit. Tip: Garlic confit is a great thing to have on hand. We make it by slowly cooking garlic in oil on the stovetop at the lowest temperature possible, for about an hour, and then keeping it in the refrigerator for safe keeping. Photos by Tony Fitzgerald Photography PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD FOR COMMERCIAL USE.