As I mentioned previously, our wonderful coordinator at our venue let us do a food tasting before we signed the contract for the venue. Did anyone else have an opportunity to do that? It seems to be an oddity these days. Because it’s a small place with not many weddings, he chooses to have six to eight couples come in together and have a larger tasting.
It was really nice to be able to talk to the other couples who were much further in their wedding planning and get some great advice on where to shop for wedding dresses, where to house our guests, etc. By having many different couples there, we were able to try a whole assortment of treats.
It was an appetizer-focused dinner where PBear and I diligently took notes on everything we had. After all, we had nearly a year and a half between our tasting and our wedding—we wanted to remember some of it. I’m sure everyone else there thought I was insane, taking detailed notes and pictures of everything.
We started the night with some tomato-mozzarella cups served on these gorgeous platters. All of the platters were so chic; I wish I had the guts to have serving plates like that in my house.
Asparagus and asiago wrapped filo. Again with the gorgeous plates.
Our absolute favorite of the night was the fig and mascarpone filo rolls. The fig was sweet and complemented the mascarpone, and the filo brought it all together. Even though we were nearly full by the time these came out, I think PBear and I ate three each.
I won’t go through the whole menu with you, but we were absolutely thrilled with how delicious everything we had was. We really loved that even the classics had their own little twists and how much he was willing to work with us to create whatever menu we wanted.
We were absolutely stuffed by the end of the night, but we tried to save a little bit of room for his specialty ice cream bonbons.
Strawberry ice cream with a chocolate coating—yum. I know our guests would appreciate that in the heat of our June wedding.
With all our wonderful choices, it’s going to be hard to narrow it down. I’m hoping that we can do another tasting closer to the wedding, you know, just as a refresher.
How do you narrow down your food choices? We have a lot of people with many, many food allergies. How much do you try to accommodate all of them, especially when they seem to conflict? Isn’t the food tasting the best part of wedding planning? How many more posts can I do with food before I should just get a food blog instead?
- Boston, MA
- Graduate Student
- Wedding Date:
- June 2013