Weddingbee Blog

Well, its official. Our wedding is going to be an eating extravaganza. Yep. An all night marathon of food. I hope our guests are preparing for this in advance…

Mommy Buttons and I had a final (hopefully) meeting with Carlouel last week. I swear, each time we leave from one of our venue meetings, my mom and I couldn’t be in a better mood. Everything about our experience with Carlouel has been a dream. And the menu is no exception.

Remember our first tasting?

Well, guess what…

we…nixed…everything…

After ruminating about our first tasting’s selections, Mommy and Daddy Buttons brainstormed with me on what we would love to have at the reception. We were searching for variety, fresh foods, and a lot of different flavor profiles. After collaborating with Chuck, we were able to come up with what I consider to be a pretty amazing menu.

Get ready to start drooling… now…

Appetizers: Our guests will step outside for our cocktail hour immediately following the ceremony. They will be able to enjoy the following:

• Crudite table set up with crackers, cheese, fruit, smoked fish spread, and artichoke dip
• Lobster stuffed baby portabella mushrooms
• Parmesan cups filled with grilled mixed vegetables
• Caprese salad kabobs: 6″ skewers with buffalo mozzarella, cherry tomatoes, and basil marinated in balsamic

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• Open faced grouper sandwiches
• Poolside grill will be cooking Kobe beef sliders to order

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After the cocktail hour, guests will move inside to their reception table. Salad will be served at their seat.

Salad: spring mix with caramelized pecans, gorgonzola, and craisins. The salad will be dressed with my mom’s recipe for honey lime vinaigrette

We will then open up the five tasting stations for dinner. Each station will serve a small plate of food (salad plate size), and guests will be able to take one plate, sit at their table, and come back for multiple tastings. The stations are as follows:

• Baby grilled rack of lamb with a light herb seasoning, served with tzatziki sauce, rosemary roasted red skin potatoes, and asparagus

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• Stir fry: choice of chicken, pork, or shrimp. Served with stir fry vegetables, sticky rice, and chopsticks

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• Chilean sea bass, served with julienne vegetables. Guests will have a choice of chimmichurri sauce or mango salsa
• 5oz petite filet mignon, served with a spinach souffle and au gratin potatoes
• Mixed veggies (black beans, corn, tomatoes, green pepper) and chicken, served in a homemade taco shell bowl, topped with cilantro, guacamole, cheese, and salsa

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About 45 minutes after dinner is complete, we will cut the cake. It will be served on a table with a coffee service and the following desserts:

• Mixed berry tarts

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• Mini key lime pies

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• Assorted cookies: chocolate chip, oatmeal raisin, and white chocolate macadamia nut

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At this point, guests might think that the night is over and they can be wheeled out to their cars; most likely with their pant buttons unbuttoned to accommodate all of the food they just ate. But wait… there is one more detail to our menu for the evening…

A french fry bar!
I really liked the idea of having a “late night eating encounter”, and so we added one on! We will be serving:

• Fresh made french fries in paper boats
• Condiments: ketchup, malt vinegar, season salt, nacho/melted cheese, bacon bits, green onions, jalapenos, and sour cream

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• Chocolate milkshake shooters!!!

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When Chuck suggested the french fry bar, I think my brain went into wedding bliss overload. Whenever I have a night of drinking, I usually start craving greasy food: pizza, french fries… perhaps a pot of Kraft mac ‘n’ cheese. To me, this will be the perfect ending to our evening; I hope our guests will enjoy the surprise (or, lack of surprise if any of them happen to be reading this)!

So… are you full just thinking about the amount of food that will be served at the Buttons’ wedding??? I sure am!

What is your favorite item on your wedding menu? Are you adding any late night treats for your guests?