Mrs. Plum, Dallas
Age and Occupation in 06: 22, Accountant by day/Floral and Event Designer by night and weekends
Fiance's Age and Occupation: 24, Security Admin
Engagement Date: December 31, 2004
Wedding Date: June 29, 2007
Venue: Marie Gabrielle Restaurant and Gardens
About Me: I have been engaged for about two years now - yes, a long engagement, because my fiance and I wanted to wait until I graduated college, which I did this past summer! He proposed after dating just two months - crazy, I know, but 2 years later, here we are, still crazy in love :-). We are having not one, but TWO weddings and TWO receptions in one weekend - American-style and Vietnamese-style - in Dallas, Texas, where I was born and raised!
Our Wedding Menu (Final Version!)
March 31st, 2007 @ 2:13 am by Mrs. Plum
We finally had our menu tasting today - and I have to tell you - it was SO GOOD! 
I am so relieved now (not that I was too worried in the first place) because I booked the venue before ever tasting/doing any researching on the food!
Everyone told me not to worry - that it was the best food at a wedding they’ve ever had - and they were right! (not to hype it up or anything 
).
Sooo….here is what everyone’s been waiting for - Food Pictures!
Passed Hors D’oeuvres / Cocktail Hour
(we will be having premium open bar with wine, beer, and liquor)
Our signature cocktail will be a Pomegranate Martini with a Pink Sugar Rim - yummy!
Brie & Portobello Mushroom Quesadillas with Mango Guacamole
Thai Chicken on Cucumber with a Peanut Sauce (not pictured)
Miniature Crab Cakes with a Sundried Tomato Remoulade
the thing on the bottom left corner is the bbq shrimp tartlet - we decided to switch it out to the thai chicken on cucumber instead….
(as you can see, we already attacked the plate before I got a chance to take a pretty picture… the actual presentation is going to be really cool - the waiters will line up and head down the garden path as soon as the wedding ceremony is over, and stand along the walkway in a line and hold up the trays and cocktails)
Salad
Phyllo Crusted Goat Cheese Tartlet served on a Bed of Spinach
Topped with Mandarin Oranges, Sliced Almonds and Vanilla Mint Vinaigrette
We actually tasted it with blackened shrimp on top instead of the phyllo cheese tartlet… hence, the lack of tartlet in the picture.
Intermezzo
Blackberry Sorbet served in a Sugar Rimmed Martini Glass garnished with fresh fruit and mango puree
Dual Entree
Grilled Tenderloin of Beef served with a Smoked Cherry Brown Sauce
paired with
Asparagus Crusted Seabass served with a Champagne Lemongrass Sauce
Chive Potato Cake and Julienne Vegetables
(This was SO good - I LOVED the seabass and I usually hate eating fully cooked fish! The sauce was amazing - and I hate lemongrass - weird, huh? The tenderloin was also very good)
Another option that Lisa, the lovely coordinator of Marie Gabrielle, gave us for our duo “side” was risotto with pesto or garlic mashed potatoes
Both choices were good, but we all decided to leave the plate as is.
French Rolls and Corn Bread Muffins
Dessert
Vanilla Bean Crƒ¨me Brƒ»lƒ©e in a Chocolate Shell with Fresh Berries and Trio of Sauces
Freshly Brewed Starbucks Coffee
Finale
3 Flavors of Wedding Cake to Follow with Champagne Toast
Oy - now I just hope I can still fit into my dress at tomorrow’s fitting! 
