Bring on the Food!

Mrs. Coconut, Tallahassee Age and Occupation: 27, Soon-to-be Lawyer (once I pass the bar!) Fiance's Age and Occupation: 24, phD Computer Science Engagement Date: March 2007 Wedding Date: November 2008 Blogging Since: May 20, 2008 Venue: 1930s Historic Building in Lakeland, FL About Me: I never thought about weddings until I got engaged. Now, I can't stop thinking about them! Planning the wedding has really opened the floodgates to my DIY side. If there's anything I can do to avoid hiring someone else, I will do it! Mr. Coconut is my financial advisor, he tries to keep me budget-conscious! We've tried to make wedding planning a team effort!

August 8th, 2008 @ 2:05 pm by Mrs. Coconut

To continue the trend of posting food selections, Mr. Coconut and I met with our caterer earlier this week for a tasting and finalized our wedding menu!

Of course, in all the chaos I forgot to bring my camera. I know, I know. I’m probably going to get fined for that, right? I totally deserve it.

For the cocktail hour, we had originally chosen vegetable spring rolls and empanadas with stations of cheese and fruit. However, when we got to the plates of food, we realized there was just too much fried stuff.

I know it sounds crazy and we do realize that the masses love fried food, however, we don’t love it so much. It makes our insides hurt, so we opted for baked portabellos stuffed with spinach, crab or chicken and vegetable spring rolls. These will be passed around during the cocktail hour.

For dinner, Mr. C and I were pretty adamant about having a plated, sit down dinner. In our experience, buffets were fine except people aren’t eating at the same time, and it takes a lot longer to get through the meal. We want to feed our guests, but what we really want to do is dance, so it was important to have a plated meal.

Our menu is pretty basic. We have a Caesar salad with the best croutons I’ve ever tasted, seriously. Our entree rocks my house. We’ve selected a stuffed chicken because our venue doesn’t have a full kitchen, so we hope the stuffed chicken tastes the best re-heated. We wouldn’t dare try to reheat filet mignon (I’m a bit of a food snob) . The chicken breast is stuffed with spinach and feta cheese and there’s an amazing saffron sauce poured over it. Delicious! Our sides will be garlic smashed potatoes and green beans with toasted almonds.

We haven’t made menus yet, but I was looking at others and thought you might appreciate knowing what words our menu will contain. It’s all about the details!

Salad - Parmesan cheese, herbed croutons, Caesar dressing, Romaine lettuce
Entree - Breast of Chicken stuffed with spinach and feta cheese topped with saffron sauce
with garlic smashed potatoes and string beans amandine (yes, there’s really no ‘L’).

We haven’t decided on our wedding cake flavors yet, but that tasting is right around the corner!

Who else has finalized their wedding menu?