Romantic Valentines Day Dinner Posted January 9, 2012
HAPPY VALENTINES DAY
Love Potion # 9 Champagne Cocktail
~ Soup ~
Roasted Tomato and Red Pepper Soup with Chocolate Balsamic Reduction
~ Appetizers ~
Mélange a Trois, Connecticut Oysters with Champagne Mignonette,
Shrimp and Lobster with Avocado, Roasted Peppers and Martini Cocktail Sauce
Fois Gras on Brioche with Cherry Compote and Thyme
~ Entrees ~
Individual Beef Wellington with Truffle Demi Glace
and Sautéed Artichoke Hearts
Honey Glazed Chilean Sea Bass in a Light Aromatic Broth
with Beet Risotto and Roasted Asparagus
~ Salad ~
Baby Arugula and Goat Cheese Salad with Black Cherry Vinaigrette
~ Dessert ~
Paris Tea Chocolate Terrine with Pistachio Crème Anglaise and a Sugar Cookie
$85.00 Per Person Plus Beverage, Tax and 20% Gratuity Added
Chef Kristofer Rowe
Oh, Jackie O… Posted January 5, 2012
On September 12, 2011 the Bee flash backed to Jackie O and JFK’s nuptials on September 12, 1953. The “American Elegance” photo shoot took place on a sunny, warm, day and you couldn’t help feeling nostalgic… With a little help (a lot) from our very talented friends, the Bee was a perfect back drop for the Elegala photo shoot.
Candice Coppola, of Jubilee Events, directed in telling the story from the original black and white photographs… Beth Chapman, from The White Dress by The Shore, styled the model in a jaw dropping Anne Barge Gown. Dana Bartone transformed the models with hair and makeup, while Tony from Datura: A Modern Garden, almost stole the show with floral clutch and bracelet. Carla Ten Eyck captured the day with her team.
The ‘American Elegance’ photoshoot and article can be found in the newest edition of Elegala…
Just Lovely… Posted January 3, 2012
Joanna and Eddie’s wedding was incredible- from the bride’s classic beauty to Eddie’s unique menu choices, their day was full of personal touches that reflected the couple’s story. The bride chose a color palette for her flowers of rich purples, and orange Tiger Lily’s. The purple ribbon that adorned her bouquet matched her purple shoes perfectly, which represented her Mother who had passed, but was present in spirit. The ceremony, where her mother’s dachshund Bella presided, was an intimate celebration of their two families uniting.
The groom, being a chef himself, hand picked the menu, and Chef Kris executed it perfectly. From the passed hors d’oeurves of Fois Gras Torchon and Fleur de Sel On Toast, and Bacon Wrapped Scallops (Joanna’s favorite) to entree choices of Duck Confit and a Seafood Medley over Polenta, the guests were treated to extraordinary cuisine. Linnea baked the square orange and rum infused cake and decorated it with Tiger Lily’s.
We were honored to have Joanna and Eddie’s celebration at the Bee, and wish them a lifetime of happiness and love.
Photographs Courtesy Of Carrie Roseman
Magical Winter Wedding Package – Wedding Venues In CT Posted December 16, 2011 | Tags: wedding venues in ct
It’s said that winter weddings forge the strongest bond. The elegant charm of the Bee & Thistle 1756 country home, set in a historic New England coastal town, is the perfect backdrop for a wedding of winter white. The Bee and Thistle Inn is among one of the best wedding venues in ct.
Our home is exclusively yours for a romantic fireside ceremony with up to 65 guests. From champagne breakfast and extraordinary cuisine to frothy hot chocolate and cookies, we attend to every fine detail to make your day unforgettable.
We offer customized menus to suit your taste:
3 hour premium open bar, featuring premium brand liquors, domestic and imported beers, select wines, champagne and assorted soft drinks.
Selection of hot and cold hors d’oeuvres
Four course plated dinner
Custom designed wedding cake
Freshly brewed coffee and a selection of fine teas
Regular rate $130 per person
Weekends $109 per person
Weekdays $99 per preson
A Beautiful Bride Posted December 16, 2011
When meeting Nancy and Matt for the first time, I knew this autumn wedding would be special. The bride’s old-style glamour, combined with the groom’s easy-going style, was inspiring. They both entrusted me to plan a unique and memorable event, personally caring for all the details.
Chef Kristofer used the freshest fall ingredients to create a four-course dinner menu reflecting the groom’s flare for English cuisine. And at the bride’s request for red velvet cake with peaks of cream cheese frosting,I hand crafted an extraordinary three-tiered cake with soft accents of hydrangea and dusty miller.