Mrs. Lime, Los Angeles
Age and Occupation in 06: 25, Design
Fiance's Age and Occupation: 25, IT
Engagement Date: July 7, 2006
Wedding Date: August 5, 2007
Venue: An historic estate
About Me: Between work and wedding planning, I try to squeeze in napping, drawing, random spurts of craftiness, tennis, and eating lots of Sprinkles cupcakes, dark chocolate, and noodles of all kinds. Mr. Lime and I have spent our adult lives growing up together, and we're very excited to finally be getting married!
[7] The Details: Food
March 27th, 2008 @ 2:53 pm by Mrs. Lime
[1] The Details: Hair + Makeup
[2] The Details: Bride’s Attire
[3] The Details: Bridal Party Attire
[4] The Details: The Venue
[5] The Details: Paper
[6] The Details: Decor
Mmm…time for food. I am a sucker for delicious, beautifully presented food. However, with our modest budget and guest count, I had to find a caterer who made solid (if not crazy excellent) food for a decent price. We did it! We got all of the below food, all china/drinkware/flatware/linens rentals, some disposable ware (please feel free to clutch your pearls now), a few miscellaneous rentals (bar height tables for cocktail hour, a bar, etc.), cake cutting, champagne toast service (which we didn’t use), waitstaff, and bar staff for less than $50 a head. The food wasn’t uber gourmet and presentation was good but not wow. However, the food was fresh, good for mass-produced banquet food, service was excellent, and it was a really great value. I will post my caterer’s information and a full review soon.
[Ceremony]
Water, lemonade, iced tea station, since it was so hot. It didn’t turn out quite as cute as most drink stations as I left it up to my caterer and use of pitchers they already had, but it served its function.
[Cocktail Hour]
Tray passed hors d’oeuvres.
- Fresh mushroom stuffed with andouille sausage + fresh herbs
- Italian pesto bruschetta
- Oven-roasted quesadilla rolls with avocado and tomatillo salsa
- Crab cakes with fresh mango relish
Mashed potato martini bar with choice of toppings, including whipped butter, sour cream, fresh chives, bacon, shredded cheese, caramelized onions, mushroom bourguignonne, demi-glaze, and sauteed California mixed vegetables.
Bride + groom who don’t eat all night? Never in this case! We made sure to join in the feasting.
[photo by family member]
[Reception]
Sorry, no fab photos of this food. It was your pretty standard (but moist!) chicken italiano or vegetarian lasagna entree with grilled veggies and penne on the side.
[Cake]
The Flavors:
- Lemon cake with bavarian cream + fresh strawberry filling.
- Red velvet cake with cream cheese filling.
- Both flavors frosted in cream cheese frosting, then covered in fondant
[both photos by friends who love food + dessert as much as I do]
The Look:
Clean, unfussy, modern, incorporating chocolate-covered strawberries was a must.
- Diddy Riese cookies.
- Packaged in plastic.
- Then packaged in festive, appropriately colored + patterned, food-safe waxed tissue paper.
How I did it here. Adapted from this.
“Enough details already!” you say? The event action starts in my next installment, I promise.
[All photos by M. Norwood Photography unless otherwise noted.]
9 Responses to “[7] The Details: Food”
Diddy Riese cookies? Oh, those bring back college memories 
A mashed potato bar and red velvet cake? I am swooning over your food!
Yummy! Between you and Mrs Ant I have been drooling on my keyboard for the past few days…
oooh you got married on my birthday. and yes, diddy reese is pretty awesome. my sister brought some home for me when she came back for christmas. in a bucket!
Your cake is just perfect. I love the shot of your bouquet sitting next to it!
mmm I love mashed potatoes and your favor packaging is sooo cute! very classy and well done
Diddy Reese! Yay for UCLA! I love your colors - those are our colors too!! Everything was so beautiful and well thought out!!
Mrs. Lime, where did you get the food-safe waxed tissue paper for your favors? I’ve been looking for something to wrap my truffles, but didn’t want any grease to soak through. Thanks!
silverstar, please see this entry for more info on my sources:
http://www.weddingbee.com/2007/07/06/favor-ite-things/
honestly, the martha stewart stuff MIGHT have stood up to direct grease contact. the container store stuff was barely more than regular tissue paper. i suggest wrapping them first in something else as i did, as even heavy duty foodsafe waxed paper will eventually get spots on it (i.e. donuts that have a few layers of paper underneath eventually soak through to the box).
