Mrs. Corn, Newport, RI
Age and Occupation in '07: 31, HR for public accounting firm
Fiance's Age and Occupation: 33, Consultant for public accounting firm
Engagement Date: October 7, 2006
Wedding Date: September, 2007
Blogging Since: June 1, 2007
Venue: North Lawn of Fort Adams State Park
About Me: I am a lazy scrapbooker who loves the instant gratification of making cards and I am very easily distracted by all things shiny. In honor of my childhood nights spent hibachi BBQing on the beach with my family, we are hosting a traditional New England Clambake for our reception.
Imitation Is…
June 30th, 2007 @ 11:28 am by Mrs. Corn
…The Sincerest Form of Flattery Pissing Me Off.
Stupid Pottery Barn. I walked into a store the other day to return something from my registry, and what should I see, right. there. in. the. WINDOW???
MY centerpiece idea!! The idea that I am so ridiculously proud of. The idea I have shared with everyone I know because it is the craftiest thing I have ever mustered from my imagination. See that clear cylinder vase in the middle there with the sea grass and the sand and shells?? That. idea. belongs. to. me!! And now everyone is going to think I just copied off of them.
Beh.
Oh, and to add insult to injury…look what showed up in their latest catalogue.
You can’t TELL me other people out there besides me think having a clambake is a fresh idea!
I should sue.
24 Responses to “Imitation Is…”
you’re trendsetter miss corn! just think of it as pottery barn also thinking your ideas are great.
Yeah…and the official work party this summer?? A clambake!! Grrrrrr…
PS - Does this qualify me for Bridezilla status?
LOL, no one will notice the Pottery Barn pics. Don’t worry about it. I doubt ppl. have been to that many clambake themed weddings, so your idea will definitely be refreshing and original to them. =)
Um, I hate to say this, but I’ve actually seen the sand and shells, etc., centerpiece idea several times on the Knot for beach weddings. And I briefly considered a clambake for our wedding–we live on Long Island, and there’s several catering companies that can bring them to you–but I quickly realized it would actually be quite a bit more expensive than the more regular country club wedding. And we had a small budget.
But I’ve loved reading about your wedding, and I think it’s going to be lovely!
Pencils - Miss Corn is being sarcastic. 
I too have loved reading about your wedding but I have seen this I while back.
LOL! The first line of your post cracks me up!
Hee hee…I think Pencils knew I was kidding I know the idea isn’t new, I guess it is just like when you buy a car and all of the sudden you notice every car like yours on the road…except it is my wedding…so instead I am just hyper sensitive about it. I think it will all work out fine.
Hey, it’s all new to me! I’ve never been to New England, and I have no idea what a clambake is, other than I assume lots of people eat lots of clams. Why would you need a colander on every plate?
great idea
Go Amie–so was I. 
Miss Corn–I grew up spending my summers on the beaches of Montauk, the farthest eastern town of the Hamptons, and I really liked the idea of having a clambake wedding. It sounded so *fun,* you know? And we really wanted a fun wedding, not a fancy black tie one. But, wow, it was expensive, once site fees, rain backups, and all the other stuff that we would have needed to rent was added up. Hamptons prices. 
You’re really lucky. Everyone will remember your wedding! Can’t wait to see the pictures and read your report.
damn pottery barn! what nerve.
miss corn, you are consistently funny and real!
Pencils - sorry! It’s so hard to judge sometimes, with just text on a screen.
Miss Corn: I just read this post but happened to be in a Pottery Barn this afternoon. When I saw the table-scape, I immediately thought of you!!!! Cheer up, people will know you took more time to plan your wedding than Pottery Barn did to plan the new summer selections.
Hi I’m from Sydney Australia can someone tell me what a clambake is?
Hey Em and Lydia,
Here is some text from the McGrath Clambakes (my caterer) site. I tried to find a bit of the history of the clambake, but I ran out of time this morning…oh, and I have NO IDEA why you would need a collander for a clam bake! My best guess is that you probably need a vessle to hold your steamer shells, lobster casings and other shrapnel (corn hulls) so Pottery Barn is suggesting to use a collander because 1) your guest can take it away and use it again, 2) it color coordinates the table and 3) it means you buy lots of silly, too small, colllanders from them and they make a profit
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The process begins early in the day when we send our crews out to pick fresh ‘rockweed’, a dark green seaweed that contains bubbles filled with saltwater. The bubbles are essential to the traditional cooking process as they provide the steam for cooking.
A bonfire is built with alternating layers of wood and rock. The fire heats the rocks to very high temperatures. Well tended, the fire will settle down to a bed of hot coals and rocks. The coals and rocks provide the heat needed to bake the food.
This base of rocks and coals are then covered with mounds of rockweed. The bubbles in the rockweed burst when heated emitting seawater that steams and seasons the food. At this point, the bakemaster works very quickly to capture as much heat as possible under the canvas.
Racks of food are nestled into the rockweed. The food is artfully layered in a manner that ensures perfect cooking times and a wonderful balance of flavoring. The food is then covered with multiple layers of canvas and left to bake.
After several hours of cooking, the Bakemaster indicates the opening of the bake by “The Ringing of the Bell”. Guests are invited to gather around the clambake for its unveiling. A brief explanation of the cooking process is given. Then the layers of canvas are peeled away. Billows of steam rise from the bake along with a surge of delicious aromas. Many “oohs” and “ahhs” are heard from guests as they watch this unique event.
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The website should you just want to go there is: http://www.riclambake.com/clambakes.html
oooo….here is some more info for you (and I promise, I will stop now
Summertime on the beach or anywhere you can start a fire.
There’s one thing that goes with summer as much as grilling burgers, and that’s a clambake. The tradition of the clambake goes back to the Native Americans who taught the new comers the art of steaming clams, corn, potatoes and other things in a hole in the ground. This ancient form of cooking has grown in popularity and is an event for celebration all over the world.
The traditional method for throwing a clambake is to start by digging a hole in the ground. Cover the bottom of the hole with large stones and build a large, hot fire on top of the stones. This fire needs to burn for a couple of hours to heat those stones as hot as they can get. In the meantime you can prepare the food. A clambake consists of a lot of food, most importantly fresh clams. Typically the menu will include:
3 to 4 pounds round clams
6 to 10 large baking potatoes
6 medium onions, peeled
6 to 10 ears of corn (husk left on but silk removed)
12 live lobsters
12 lemons cut into wedges
Lots of melted butter
You will also need enough seaweed or rock weed to cover the fire pit and plenty of cheesecloth. Wire baskets are also helpful to hold everything together, but not necessary. Wrap individual servings of the above ingredients in cheesecloth, tying the corners together and place in baskets if you have them.
Once the rocks are hot enough to spit a drop of water back at you, rake off the coals from the fire and cover the rocks with seaweed. Place the food packets on the on the seaweed and cover with more seaweed. It’s then best to cover the whole project with a large tarpaulin. After about 2 hours everything should be done. Serve with melted butter, salt and pepper and ketchup.
That’s how you hold a traditional clambake. Of course there are regional differences, but you get the general idea. Of course most people don’t live on a beach and don’t necessarily want to dig a hole in the backyard. So how would you do this on, say, a charcoal grill?
First of all cut way down on the seaweed. You will only need a small amount soaking in water. Second wrap the food packages in cheesecloth, then add a little seaweed and wrap tightly in aluminum foil. Place the packages on a hot grill and close the lid. In an hour you can eat.
Of course you can add most anything to your clambake you want. The secret is that the seaweed steams the food, so it’s important that you have something sitting with the food to provide moisture. If you don’t have access to seaweed you can add about 1/4 cup of water to the food packages as long as they are sealed completely. If there isn’t enough moisture then the food won’t cook properly.
this was found here.
ummmmmmmm…..Seriously? Ummmmmm……..I’ve seen these ideas for years and years and years. Perhaps we imitate what we’ve subconsciously seen before.
Seriously……
Hee! I can relate a bit — I chose my (sun)dress pattern this winter, and all spring, I have seen ‘my’ dress everywhere!
I doubt your guests have been to a clambake wedding reception before.
just think, there will be another PB catalog out in like two weeks anyways! LOL!
Huh??????! — No. Not seriously. But thanks for your concern.
You should still go for it. It’s a great idea and looks really nice imo. To be honest, when I first read your posts I thought you got the idea from PB. :p
