Lake Superior Bridal Magazine 2016 2016 Lake Superior Bridal Magazine | Page 8

Mike and Dani Hollar
SEPTEMBER 12, 2015

COUPLE’S ADVICE

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sPECIAL MOMENTS

A Chef’s Wedding Reception Menu

One of the memorable moments at the reception was when Mike’s mom gave
a toast. She sang a song she had written especially for Mike and Dani’s wedding
that she had checked with Dani beforehand. “I had so many fun secrets for Mike
for that day,” Dani says.

Mike is the kitchen manager at Lake Avenue Restaurant and Bar.
He had Lake Avenue’s Executive Chef Tony Beran work with him
on the catered food for the wedding. Mike notes they wanted to
serve local fresh food. The menu included: YKer Acres Pork
Wellington with sweet potato puree, red onion marmalade, Lake
Superior Trout with roasted wild mushroom risotto, baby
balsamic, arugula salad. Wolf Creek Ranch Elk Kabobs with
chermoula, couscous, mint syrup, avocado yogurt How Sweet It
Is Cakes with cupcakes as the table centerpieces

HONEYMOON FOR FOODIES
Mike and Dani are planning a honeymoon to California’s Napa Valley. They are
excited to eat at a few Michelin starred restaurants, including The French
Laundry.
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