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Recently we ventured back on over to Williamsburg for our actual tasting/open house with the caterer. (I say actual because of my bridal scatterbrain-induced date mix-up the previous weekend.) This was our first opportunity to try some of the tasting offerings from our caterer. Every quarter, the Catering Co. typically holds open-house tastings along with a couple of other local vendors to showcase their work. Since it was being held at William and Mary’s Alumni House, I knew that it was going to be a nice event, but I wasn’t prepared for what we walked into. The entire main floor was pretty much set up for a reception. There was an extensive appetizer display with fresh fruits, cheese and dips, a lemonade bar, and several food stations all styled. Additionally there were several set tables all featuring individual themes with complementary floral arrangements and unique china settings. There was even a bar set up to try cocktails, wine, and beer. (If you can’t tell, I was quite impressed!)
We had one of the most successful wedding task weekends ever, and it’s kinda weird that everything is starting to come together. First up, I’ll start with the most delicious part of the weekend: the EATZ.
Like most brides I worry about people bitchin’ about the wedding food. Overall, when I go to weddings I never expect some type of insane 5-star quality food. I just expect SOMETHING of substance to put in my belly so that I can have some cocktails without baby necking (when you start to fall asleep and your head hits your shoulder).
Image via Harper’s Happenings (Um, how CUTE is this kid?)
Our tasting slot was early—10 AM. So, yes, we had dinner for breakfast, and luckily it was all so good that I didn’t mind eating soup with my Dunkin’ coffee.
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Throughout the whole planning process, Mr. Hawk has been pretty darn laid back. (Thank God at least one of us is as cool as a cucumber!) Besides the occasional, “Do you really need that?” or “Um, I thought we were thinking of ways to save money?” he’s happily let me take the reins and be little miss type-A. But when it came to discussing the food, it was a bit of a different story. I am obviously madly in love Mr. Hawk, but sometimes his obsession with all things food (well, mainly pork) kills me.
When we started discussing menu ideas, we knew we didn’t necessarily want to go the traditional reception route of a steak dish, a chicken dish, and veggies. We threw some ideas around and landed on serving Southern-style comfort food. It fit our location and us as a couple. (Plus, who doesn’t enjoy gourmet mac and cheese?!) I was thinking Virginia ham, biscuits and corn bread, and some Southern-style veggies (all perhaps with a little elegant twist). Mr. Hawk heard Southern and thought “PULLED PORK!” I think a lot of men have an obsession with all things pork that us women may never understand, but this was ridiculous. (We weren’t discussing what to eat for your average Saturday night dinner here!) I just didn’t see having pulled pork sandwiches as being as elegant as I wanted for our evening reception. Apparently it was all Mr. Hawk could see. (Sigh.)
Photo via Simply Recipes
We did it—we finally decided on our food. Yes, we waited until just over two months before our wedding to do so, but it’s done. I’m sure you are wondering why in the world we waited so long, especially when we’ve been engaged for fifteen months now. We’ve actually known for quite a few months what we would be doing, but it just kept getting pushed to the bottom of the list, until I couldn’t take it anymore—I needed to get this checked off!
Food is very important to Mr. Honey. He really enjoys food he likes. I call it picky, but he doesn’t like that word. We both agreed that we wanted it casual, tasty, and plentiful. We love prime rib and roasted chicken as much as the next person but between our budget and the feel we are going for, we knew a simple meal would be more fitting. We tossed around a couple of ideas, looked at some of our catering options in Durango and ultimately decided on BBQ. Enter Serious Texas BBQ.
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| Image via Buzztown |
We started talking with our neighbor one day a few months back, who happens to be part of the Serious Texas empire and it just made sense that we serve a local staple at our wedding.
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All-Inclusion Invitation Suites
“Make an elegant invitation statement without the fuss. Stylish invitation sets with matching envelopes, reception and response cards included.”
Many months ago, in honor of our first married Valentine’s Day, I set out to bake these yummy treats for my beloved hubby.
Upon sharing our Valentine’s Day plans with the hive, I received more than a couple of requests to share the recipe and am happy to finally oblige.
*The Filling
Homemade Blueberry Filling from Scratch
(using supplies I had on hand, feel free to make changes)
What You’ll Need:
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In a previous post, I explained some of the reasons we decided to get married in Vegas. I left one off of the list: one of our favorite restaurants is in Vegas. We are having our dinner reception in Bouchon Bistro, which is located in the Venetian. Go there next time you are in Las Vegas (or Yountville or Beverly Hills). It’s amazing!
Image via What Las Vegas
Mr. Mole and I first went there last winter when we were visiting his family for the holidays. The whole trip was full of food: noodles at Beijing Noodle No. 9, steaks and monkey bread at Craftsteak, dim sum in Chinatown, and lobsters at home on Christmas. We saved the best for last. On our final night in Vegas, we went to Bouchon. This dinner was one of the best dinners that I have had in my life, not merely because of the food but also because of the warm atmosphere in the room.
Create the honeymoon of your dreams.
I love hearing about the rehearsal dinner! Mr. Raccoon’s family offered to be in charge of ours, and it sounds amazing!
First, I’ll tell you about some of the places that were almost chosen.
Zydeco’s 5:
Images via michellej Flickr / Fun City Finder / Metromix Indianapolis
We had a chance to go to a bridal tasting and try the food at the winery!
No one else seemed interested in taking photographs, so I tried to snap some ninja-style with my phone when no one else was looking. I promise the actual displays were much more attractive than how we piled everything onto our plates!
There were pretty standard crudites and domestic cheese and fruit trays.
Here’s the situation.
We have a venue, but no officiant.
We have invites, but no save the dates. Truth.
And? We have a rehearsal-dinner concept picked, but not the actual meal for our reception.
Edit: I’m pretty sure it’s impossible to do cheese wrong. Nom. (Image via icanhascheezburger.com)
Backward? Maybe. But hey, that’s how we roll.
So…about that rehearsal dinner. We want to do a Maryland-style crab feast!
I agonized over favors! First, there were none. Then, there were many. After writing this post and getting plenty of feedback on my options, I settled upon the one that would require the most effort, but the least amount of money: Homemade fudge.
Let me clarify: By “effort,” I mean melting chocolate, pouring it into a pan, and sticking it in the fridge. Yeah. Sooooo hard.
I used my mom’s fudge recipe, since it was the only fudge I can ever remember liking. I had it so much growing up that any other fudge just tastes too sugary, or too “off” to me.
The recipe:
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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.
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A New York wedding can be many things. A traditional New York wedding consists of TONS of delicious food, is held in a beautiful chandelier-ed ballroom, and consists of lots and lots of partying. I mentioned before that I don’t want a traditional New York wedding and am going for a more rustic-chic look. This is not to say that I don’t LOVE attending a New York-style wedding. I’ve found that they are some of the best to go to, but I may be a little biased on that. I thought I would give the hive a taste of what a “New York style” wedding is, something that Miss Fox and I mentioned that may have left people from other parts of the United States/earth stumped. Plus, who doesn’t love some wedding visuals on Weddingbee?
Here goes! Let’s refer to my friends as Mr. and Mrs. Bear. I’ve known the Bears for quite some time. Mr. Bear and I went to high school together, and then we moved on to the same college. Mrs. Bear was my first college friend (after my roommate). Sometime during the first week of freshmen year I had a dorm party. Mr. and Mrs. Bear both attended, they met each other, and the rest is history! So, if you’re counting, that would mean they have been together for almost eight years. We have all been waiting patiently for this wedding day. Prepare for picture overload!
The day was pretty dreary until right before the ceremony was set to begin. The sun came out just in time for them to get all those first-look/wedding-party pics. Good karma juju at its best!
The sun coming out on the beautiful property at The Swan Club
I know that title isn’t nearly as sophisticated as it should be, especially considering our venue.
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| Image via My Chicago Wedding |
The tasting was sophisticated and classy. But the food was so good, I just wanted to dance up and down and go, “mmmmmm, yummy.” In fact, I still do. So there you have it.
I don’t know where my camera is. I thought I’d left it at work and was kicking myself for not having it for the entire five days I was off (birthday celebration, woot!), but I’m back at work and still can’t find it. So all pics from here on will be taken on my super-cool new Blackberry that was a birthday gift to myself. I apologize in advance.
Mr. Kettle and I picked up Grandmother Kettle and drove out to Joliet for the tasting. There, we met Momma and Daddy Kettle, Mima and Poppa Kettle, and FSIL Grand. Yeah, we took eight people there. I tried to take pictures, but it was an afterthought.
I just got an email of the menu from our contact at Arcadia. All I can say is YUM-O. I don’t know how I…rather, Mr. Aardvark and I are going to pick and choose from this list! Seriously!
We are having a buffet style dinner and are picking food off of the regular menu (the menu they have while they are a restaurant and not my wedding reception venue).
One of the appetizers is called the “Garden and Goat Quesadilla” and it’s described as having pesto, mushroom, and fresh salsa.
Umm, hello? That sounds amazing! Also I love the name so that will probs have to be on our “For Sure” list. Not into goat cheese? They have AMAZING pepperoni rolls that I could eat all.day.long.
Their pulled pork and brisket are also STUPENDOUS! I am not really sure how I will choose one type of BBQ…maybe I will have to flip a coin.
But best of all are their pizzas! So good, and so many choices… Now, I know you are thinking what I am thinking right now…Aardvark, pizza? At a wedding??? Surely this will happen:
OK, I may or may not have a problem with my brain running away with thoughts faster than I can sort them into orderly piles. However, I was at work yesterday, in a timeline meeting, and realized it was almost APRIL!!! AHH!! How did that happen!?
What’s that you say? It’s only October, and that is not really April or anywhere near April, for that matter. Well, I think you are mistaken—the whole rest of our engagement can be broken up into pretty small chunks. And everyone knows small chunks go by WAY faster than big chunks of time! Would you like me to prove this? OK:
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