All I wanted at our wedding was pizza. That’s all I wanted! I wanted Wedding Pizza. Not 2 a.m. Sidewalk Pizza or 12 p.m. Pool Party Pizza or 8 a.m. Shouldn’t-Eat-This-for-Breakfast-But-I-Will cold pizza. Wedding Pizza. (See, I wrote about it here.)
I also wanted ice cream. And, thrilled with the POWER and RESPONSIBILITY of choosing the vegetarian entree, I also decided that I wanted sandwiches. With sweet potato fries. (Mr. PH, the meat-eater, chose the meat entrees.)
Solution: the Wedding Pizza cocktail hour. Our plan was to have a pizza buffet table, featuring four varieties:
- margarita (vegetarian)
- buffalo chicken
- Mediterranean (vegetarian)
- BBQ chicken
Since our cocktail hour was inside due to rain (and the space couldn’t accommodate the Wedding Pizza Table), the pizza was passed with the other hors d’oeuvres, charmingly cut into small slices and delivered on pizza peels. Um, no photos. Too busy eating. How embarrassing. But not really, just really delicious.
True: Mr. PH and I “accidentally found ourselves” right outside the kitchen, away from the party, where we intercepted pizza from passing waiters for a good fifteen minutes before we figured we should go to our reception instead.
Our caterer, Tom’s Market Catering, was amazing. Their catering manager served as our dream-tastic day-of-coordinator, and had everything running so smoothly. And they didn’t bat an eye at some of our food requests. (Like pizza, sandwiches, and ice cream.)
This was the rest of our cocktail hour, category: Non-Pizza:
Indian Vegetable Pakora with Lemon Scented Yogurt
Seared Ahi Tuna on a Wonton Crisp with Garlic Aioli and Micro Sprouts
Chicken Teriyaki Pot Stickers with Sweet Chili Jus
Mini Cheeseburgers with Fresh Basil Ketchup
Also (not pictured, gobbled up too quickly):
Day Boat Scallops and Applewood Smoked Bacon
Vegetarian California Rolls with Soy and Wasabi
After a fancy salad dotted with strawberries and almonds, carnivores had a choice of lobster & scallop stuffed filet of sole with Newburg Sauce, or lime-crusted breast of chicken with fresh pico d’ gallo and lime crema. Vegetarians (yay!) were subject to my fancies, and got a veggie sandwich (sprouts, roasted red peppers, goat cheese, artichoke) on grilled focaccia bread with sweet potato fries. Oh those fries, I dream of those fries!
We made our rounds during the salad course, then sat down and ate every bite of our meals!
Guest shots of the chicken and our friend-made menus:
When dessert rolled around, we passed on the traditional cake-cutting and instead, invited guests up to our cake and pie bar (by Wright’s Dairy, fabulous) and gelato cart (by Nana’s Gelato, also fabulous).
All photos by Hinkley Photo unless noted
Cake and pie heaven! Blueberry, strawberry-rhubarb, cherry, and key lime pie…
For cakes we had Tiramisu, strawberry shortcake, Boston cream and chocolate “cow cake” (still don’t know what it is, but whipped cream and chocolate were involved in abundance).
We were both too warm to eat any that cake or pie that night, (although I made sure to get my hands on a big ol’ waffle cone filled with gelato). To make up for that, Mr. PH and I went back to Wright’s Dairy Farm earlier this month (on our fourth month-iversary), bought a pumpkin roll and enjoyed some belated wedding sweets.
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