Thank you so much for the beautiful oak serving board! We can’t wait to use it during the many dinner parties you’ll be invited to this winter. Looking forward to celebrating with you at our wedding!

For a kitchen gift you received before your wedding

How did you know we were dreaming of those crystal champagne flutes?! They’re by far the most beautiful glasses in our home and we’ve never felt fancier. You’ll have to come over soon so we can toast to you! So excited to see you in June.

For drinkware you received before your wedding

We had a blast dancing the night away with you at our wedding. We also can’t thank you enough for the espresso maker. Our mornings have never been brighter! We can’t wait to see you in Austin next month… all caffeinated up!

For a coffee gift you received after your wedding

Where have you been hiding those killer dance moves? Thank you so much for rocking out at our wedding. And we absolutely love our new cast iron skillet and cookbook! We’re already cooking up a storm. Hope to see you soon in New York!

For cookware you received after your wedding

Thank you so much for the beer-brewing kit! We hope to be sipping backyard IPAs with you in no time. We missed you at the wedding, but know you were there in spirit. Can’t wait to see you when we’re back from our honeymoon!

For a gift-giver who couldn’t come to your wedding

Physical Gift

Home

Venue

Afterparty

Dining

Libre Baskerville

Cormorant Garamond

Brooklea

JESSICA SOHEE KIM & PETER YOUNG

🥂  Drinks: Open bar

🍤  Passed Hors D'oeurves:

Roasted Red Cherry Tomato Bruschetta
Served with Ricotta Cheese on Sliced Olive Baguette
&
Mini Ahi Taco, Diced ahi, wonton shell, 
pickled carrot, chive, cucumber, masago, wasabi aioli

🍕  Wood Fired Pizza: 

Neapolitan Pizza
Sliced Buffalo mozzarella, Roma tomatoes,
and fresh basil. Finished with Parmesan and basil oil
&
Meat Lover's Pizza
Sliced pepperoni, Italian sausage, meatballs,
shredded mozzarella, San Marzano tomato sauce

🍽️  Dinner menu

Chicken Marsala
Sautéed Chicken Breast with Mushrooms
and a Creamy Marsala Wine Sauce
&
Tri-Tip Carvery
Served with Chimichurri and Creamed Horseradish
&
Vegetarian Rotolo Bolzano
Individual rolled pasta filled with Mixed Vegetables
and Béchamel Sauce. Baked in Marinara and topped with Parmesan
&
Sides 
Mashed Potatoes, Grilled Marinated Vegetables, Caesar Salad


🍨 Dessert:

Kouign Amann
Scratch made Pastry with Crème Brulee Filling

JESSICA SOHEE KIM & PETER YOUNG

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Dining