‘Dancing with the Stars’ judge Julianne Hough weds in North Idaho, features local caterers at her festivities

When “Dancing with the Stars” star Julianne Hough got married in North Idaho over the weekend, a few local food providers shared in the festivities.

“Stars” judge Hough married NHL star Brooks Laich in an outdoor wedding Saturday near Coeur d’Alene after announcing their engagement in August 2015.

Chef Adam Hegsted’s Le Catering company created the menu for the celebration, according to a People magazine exclusive. He posted the People story on his Facebook page Sunday, and shares the complete menu here.

Appetizers: Crispy Pork Belly with Rhubarb Sweet-and-Sour Sauce and Yuzu Pickled Strawberry, Mini Spaghetti-Stuffed Meatballs, Barbacoa Jackfruit with Pickled Red Onions and Avocado Crema, Albacore Tuna Ceviche Tostada with Serrano Chilies and Coriander, and Watermelon, Tomato and Feta Skewers with Thai Basil Pesto.

Table snacks: Sea Salt Pistachios, Chili-Lime Almonds, Bacon Cracker Jacks, Candied Walnuts and Mole Peanuts.

Entrees: Soy-Braised Shortribs with Pear Kimchi and Grilled Cucumbers, and Smoked Steelhead with Chili Aioli, Ginger Glaze and Apple Slaw.

Salads and sides: Roasted Beet and Orange Salad with Marcona Almonds, Red Onion, Olive Oil and Local Goat Cheese; Whole Grain and Sourdough Baguette, Flash-Fried Greens Bean with Sake and Crispy Wild Mushrooms, Grilled Corn with Lime Mayo, Cotija Cheese and Aleppo Pepper; and Roasted Local Potatoes with Garlic Confit and Olive Oil.

Dessert: Strawberry-Rhubarb Crisp with Whipped Sour Cream.

Monday, Fannie’s Ice Pops posted an image from the People exclusive saying the small Spokane business was “giddy and honored to be part of the weekend celebration” for Hough and Laich.

Proprietor Mandolyn Hume said she provided chocolate-avocado, roasted peach-and- vanilla, peach, and watermelon-strawberry-mint ice pops for the party.

And Us magazine posted a photo on its website of Hough holding an ice pop while embracing a party-goer.

The Scoop, a boutique ice cream shop on Spokane’s South Hill, was also part of the festivities. According to its Instagram account, the shop served house-made sprinkle waffle cones in nine flavors, including two “secret flavors,” as well as custom peanut butter and bacon ice cream “bones” for the dogs.

“Getting to scoop for the bride and groom, their sweet families, adorable dogs and super cool friends was like a dream!” The Scoop said via Instagram.

Mangia Catering Co. in Post Falls also provided catering throughout the weekend.

Thursday’s welcome party was a wood-fired pizza feast with a cocktail hour featuring passed hors d’ oeuvres, including Watermelon-and-Mint Lollipops, Chicken-Parmesan Lollipops, Bacon-Wrapped Tiger Prawns with Spicy Tomato Relish and Smoked Salmon Canapés. Guests were also treated to a charcuterie-and-antipasto display with a variety of artisan cured meats, breads, cheeses, spreads, seasonal fruit and grilled, chilled and pickled veggies.

To drink, there was freshly squeezed lemonade with a choice of strawberry, raspberry or peach puree.

Pizzas were Blanco, with ricotta, garlic, extra-virgin olive oil, Parmesan and mozzarella; Barbecue Chicken, with smoked Gouda, bacon crumbles, red onion, roasted peppers and mozzarella; and Pepperoni Blast, with red sauce, mozzarella, Fontina, Parmesan, Romano, pepperoni and crispy pepperoni.

There were two kinds of salads, too – Late Summer Wedding Salad, with local greens, grilled peaches, crispy pancetta, candied pecans, feta and sherry vinaigrette; and Chopped Salad, with greens, romaine, tomato, red onion, cucumber, shredded carrot, herbed croutons and feta.

Friday’s beach day included a gourmet salad station, Grand Marnier fruit cups, Tim’s Cascade kettle-style potato chips, and house-baked cookies and brownies.

Saturday’s wedding day breakfast featured a yogurt bar – with Greek, coconut, lemon and vanilla beat yogurts – and assorted toppings, including fresh berries and house-made granola. There were scrambled eggs, too – with creme fraiche, chives and sharp cheddar cheese; thick-cut, hickory-smoked bacon; sausage links; Idaho roasted potatoes; bagels, biscuits and pastries; and fresh fruit.

Flowers were done by Kristen Griffith-VanderYacht of Wild Bloom in Seattle, who said, “It was a really beautiful wedding, full of garden roses, and lush blooms that billowed from the vase.” After the event, the flowers were donated to the nonprofit Full Bloom which repurposes flowers from events into bedside bouquets for local patients in nursing homes and hospice care.

The couple donated all their flowers after the wedding to Full Bloom. “I asked beforehand if they would like to donate and they happily did,” founder and florist Shaun Chamberlain said. “Volunteers were organized and (Monday) they made 400 bouquets from the wedding flowers to gift to area patients. Pretty awesome!”