ONE HOPE WEDDINGS Giving back never looked so delicious and tasted so amazing. ....
P H O T O S by L E I L A B R E W S T E R
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ONEHOPE’s
motivation
began
as
a
personal mission to help a friend with her fight against cancer and evolved into a thriving business that always remains focused on a very basic, but compelling principle: giving back is good business. Eight founders came together in 2007 and created, ONEHOPE Wine, with the goal of selling a quality wine that would enable them to donate to worthy causes all year round.
In just five years, ONEHOPE Wine has expanded into a variety of markets across the country and continues its positive growth. It is now available nationwide in hundreds of hotels, restaurants, bars and retail stores including Whole Foods, Destination Hotels and Resorts, Fleming’s, and many more. ONEHOPE teams up with ONEHOPE Weddings is the perfect way to
Contemporary Catering to
integrate charity into your big day. 50% of
help brides envision a way to
profits from each varietal of ONEHOPE Wine
incorporate their wine into
is given back to partner non profits through
their wedding experience
our foundation. Whether ONEHOPE Wine is being served at your wedding or being given away as favors to your guests, there is truly no better way to celebrate than by supporting a greater cause. 194
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Here’s a list of their varietals and the causes they support: Chardonnay, BREAST CANCER Sauvignon Blanc, ENVIRONMENT Cabernet Sauvignon, AUTISM Merlot, AIDS Zinfandel, TROOPS Pinot Noir, ANIMALS Sparkling, CHILDREN’S HUNGER
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NO.
BLOOD ORANGE CHAMPAGNE COCKTAIL PA I R E D W I T H
Ancho Chili and Orange Pulled Pork on Griddled Cornbread Cake
"We wanted this pairing to focus on the classic Latin influence pairing of chili and orange. We incorporated Ancho Chili and Orange flavors into our pulled pork to compliment the blood orange sweetness in the cocktail." - CHEF NATHANIEL
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"House candied pecans are the perfect way to bring forward the natural sweetness of peaches! The richness and creaminess of the Chevre is perfectly balanced with the touch of Cayenne, these flavors also help highlight the sweetness of the sparkling wine." - CHEF NATHANIEL
2
NO.
POACHED
PEACH COCKTAIL PA I R E D W I T H
Candied Pecan with a Touch of Cayenne and Chevre Tartlet
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NO.
PEAR AND THYME FIZZ COCKTAIL PA I R E D W I T H
Lobster Salad with Sliced Gala Apples and Watercress
"This pairing also plays on another classic combo - apples and thyme. We decided to richen it up with some lobster salad." - CHEF NATHANIEL
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NO.
GUAVA SANGRIA WITH SAGE COCKTAIL PA I R E D W I T H
Crème Brûlée with Candied Orange Zest
"The traditional use of citrus in sangria inspired us bring orange flavors to the table on top of the créme brûlée. We didn't want it to be too tart when paired with the sangria, so we created the house candied zest." - CHEF NATHANIEL 206
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5
CHAMPAGNE MOJITO PA I R E D W I T H
Grilled Skirt Steak Green Chimichurri
"The Mojito originated in Cuba, and is wildly popular in South America... so why wouldn't we take a classic Argentinean approach in terms of taste palate? It's a match made in heaven." - CHEF NATHANIEL
Produced by: BE INSPIRED PR Photography: LEILA BREWSTER Cocktails and Wine: ONEHOPE WINE Food: CONTEMPORARY CATERING Stationery: LAURA HOOPER 208
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