Weddingbee Blog

This past weekend, the Morningside Inn held an open house tasting for all of the couples with upcoming weddings. We went to the same tasting in March of 2009 because the anal retentive Pencils booked their venue 18 months out. The second time around was just as good—and this time I got pictures!

To begin with, I met amazing fellow Weddingbee-er stephbolt! I sat down at the same table that she and her family were at, and I was so excited when she recognized me! I asked for a picture with our fiances, and she was kind enough to obliged my paparrazi-ish demand:

Mr. Pencils, Ms. Pencils, Stephbolt, Mr. Stephbolt

The venue had lots of amazing food on hand and my hungry self paused just long enough to take a few photos of hors d’oeuvres. Well have to use stock photos for the rest of the menu.

The fruit and vegetable display. Yum.

Yummy passed hors d’oeuvres including some dumplings, bacon wrapped scallops, and spanakopita:

source

source

source spanakopita

Our main course selections:

source

Salmon in a dill sauce… though we haven’t tried this yet, as the venue put out the basil sweet and sour salmon. Mr. Pencils thinks this means we should go with the one they put out because we’ve never tasted the other. What do you all think?

source

A carving station with top round beef. This is just so delicious with the horseradish dip. I want some now.

source

And for our wonderful vegetarian friends, ricotta stuffed shells. We also haven’t tasted these, but I’m crossing my fingers they’re great.

We’ll have two hot and one cold side. I’m not a huge fan of salad so we chose to forgo that entirely for some asparagus in a black raspberry vinaigrette. These are really yum.

source

Classic garlic mashed potatoes:

source

And green beans almondine. Oh, I melt for these.

source

And my absolute favorite part of the entire venue visit and menu? The chocolate fountain!!!

After the visit, we’ve debated going for stations all together, as we haven’t tasted the salmon or the shells. Morningside offers a fajita station and a pasta station, which really appeals to us. We’ll need to check the extra cost though—and it seems silly to change the menu seven weeks out. That’s by far the worst part of getting close to the wedding day—doubting and changing decisions.

How close to your wedding date did you finalize a menu?