Weddingbee

Some of our yummy yummy food from the cocktail hour! Our caterer was Stone Soup, from Burlington, Vermont. They were AWESOME!!! The food was so fantastic, and Avery (the head guy we dealt with) was the best, and we loved all the servers that came the day of too!

[FYI they don’t have a website and Avery doesn’t even have an email address () so you have to deal with them entirely by phone, or in person. Despite having a bit of a hard time initially accepting that concept (no email?!?!? ), we had an absolutely wonderful experience with them! They run a great little restaurant in Burlington, but their catering is much higher end than the buffet-style restaurant. They also catered my brother’s wedding last year, and since that was so wonderful, we had no doubts booking them!]

Before the ceremony, I asked if they could set up some water and lemonade for anyone who got there early, in case they got thirsty. Unbeknownst to us, they surprised us by adding some fresh tomatoes with herbs and a lemon dressing, and a huge bowl of cherries!

<all photos by Jane Heller, unless otherwise noted>

One of the servers setting up the main stationary table for cocktail hour.

The stationary table had:

• a variety of local Vermont and Quebecois cheeses
• a cast-iron pan filled with rosemary, roasted garlic, roasted mushrooms, mixed olives, roasted zucchini, fresh herbs, and goat cheese
• seared green beans in indo-sauce with sambal, molasses, garlic, and ginger
• grilled asparagus with maple syrup, sesame, and tamari
• mini-caprese: fresh mozzarella layered with tomatoes, basil, and balsamic vinegar
• roasted red potatoes with fresh herbs, smoked paprika, and sumac

They were all incredibly awesome!!!

During cocktail hour, we opened up the open bar (lots of local wines & beers), plus mojitos! They were the perfect refreshing cocktail for the day, so much so that they far exceeded our caterers’ estimate! They had calculated how many people would probably have beer, wine, and mojitos and only ordered the appropriate number of mojito glasses, but since everyone wanted mojitos, they ended up using most of the other glasses on mojitos too! (Luckily there were plenty of mojito-ingredients to go around so we didn’t run out of that!)

[above photo by our friend Leslie]

We also asked them to provide assorted sodas and juices for the kids & nondrinkers. There was a ton of good stuff, but the real star was clearly the homemade rootbeer!!! It was seriously almost as popular as the mojitos, even amongst the drinkers! Man, this stuff was awesome.

We also had passed appetizers, which were perhaps even more delicious, despite being less thoroughly photographed.

They were:

• Polenta triangles with caramelized red onion, pecorino romano, and balsamic vinegar
• Butternut squash wontons with squash, leeks, onion, herbs, and chili dipping sauce (despite trying to make our food as different and distinct from my brother’s wedding as possible, we just had to have this one specific dish even though they did because it was soooo good!)
• Mini eggplant parmigiana - small roasted slices of eggplant with fresh mozarella, homemade tomato sauce, and fresh herbs
• Phyllo triangles stuffed with fresh figs, onions, leeks, herbs and balsamic vinegar (pictured below)

When writing those down, I kept starting to write “I think this one was my favorite!” but then being like waiiit or maybe that one?! So I am officially not picking a favorite. They all rocked!!

More to come…

• Hello From Miss Daffodil!
• The Emeralds’ Weddi...