Weddingbee Blog

One of the millions of things we love about our venue is that catering is included. Everything is cooked and prepared by Susan, one half of the Vanper Inn’s husband-wife ownership team (another reason we love it—it’s family own and run!). Since they don’t technically have a “full service kitchen” and thus need to prepare food über-fresh the day of and is specific to each event, they don’t do formal, traditional tastings.

What they do have are these super fun Monday Night Supper Clubs almost every week. The theme of each dinner varies, but Susan typically makes a multi-course family style meal for whoever decides to attend that week (usually locals). When we signed our contract with the venue, we were told that we were more than welcome to attend one (or several!) of these dinners free of charge to count as our “tasting” of sorts. The idea is that you get a feel for the food as a whole, even if you aren’t getting those exact menu items for your wedding. Think of it as when you go to restaurant; you only try one or two dishes, but you can definitely tell whether a place makes fantastic food or not based off of that meal. Same deal at the Vanper!

Image via Vandiver Inn

So back in June, Foxy and I decided to visit the venue again for two reasons.

The first was to see it and the surrounding area at the same time of year that our wedding will be. The second…well this should be obvious…we went for a Monday Night Supper Club, aka our first official tasting!

The night’s “theme” of sorts was locally grown produce and local meats. Foxy and I are big fans of buying and eating local and fresh, so this was a perfect meal for us.

We started out with some crispy goat cheese apps with corn relish and hot pepper jelly.

As a testament to how freaking delicious these little balls of heavenly cheese were, Foxy had about five. And he usually hates goat cheese. I’d say it was winner. Even better was the fact that we were able to mingle and enjoy said goat cheese and some wine on the porch before dinner started, which was so very lovely.

Side note: ideally, our cocktail hour will be split between the inside of the house and the porch/front area of the Vandiver. Some pictures!

I die over those umbrellas! I want one NOW.

The drinks at cocktail hour would be set up on the left side of the deck, where the big Cocktails sign is. (Green pomanders left over from previous wedding!)

After enjoying the weather and scenery for a bit, we were called into dinner by John, aka number 2 of the husband-wife ownership team. Some inside pictures!

Aren’t the copper tables to die for?? We so want one when we get a house!

As for the food itself…well…I kind of only have one picture of that.

Can you blame me? Everything was SO amazingly delicious!! If you couldn’t read the menu up above, menu items included a garden salad with a homemade spring onion dressing (fabulous), grilled asparagus (meh I hate asparagus), stir fried portabellos, bok choy and snow peas (salivating), crispy potatoes with creamery garlic, chives and cheese (oh. my. god.), sourdough stuffed chicken with gravy (delicious), and strip steak (Foxy says it was mouth-watering—I passed since I don’t eat red meat). For dessert there was an incredible blueberry ciafouti—think a mix between a blueberry muffin and coffee cake. Yum!

So our overall opinion? We done did goooood picking out a venue, and hence, a caterer. We definitely plan on going back many times before our wedding next year, both to enjoy more food and fall in love with the place a little more. Although I’m not sure that’s even possible.

Gratuitous lovey photo by the water two blocks from the venue!

Don’t you just love wedding related things that involve food?!