For the staffers at SNEW, Thanksgiving isn’t just about eating great food with our loved ones. We’re wrapping up the annual issue of Southern New England Weddings, 2014, which goes to print on December 2nd, meaning it’s just about time to pop the bubbly and celebrate! Here’s a tasty sneak peek at our catering photo shoot, which, we can assure you, was extremely delicious (we ate everything after photographing at the Easton’s Beach Rotunda). We’re looking forward to dancing high above the city of Providence in the Biltmore‘s ballroom at the magazine release party this December! Shown here is Plantation Catering‘s grilled half quail with soft poached Rhody red egg, crispy bacon and asparagus ribbons entrée, served with a 2010 Belle Glos Pinot Noir from Clark and Telephone Vineyards. Yum!
Photo Credit: Caroline Goddard