Weddingbee

To continue the trend of posting food selections, Mr. Coconut and I met with our caterer earlier this week for a tasting and finalized our wedding menu!

Of course, in all the chaos I forgot to bring my camera. I know, I know. I’m probably going to get fined for that, right? I totally deserve it.
Read more…

Last week we had our tasting for the reception and man, it was G O O D! Mr. H and Mom H attended the tasting with me. We were seated at a round table with the same linens and chairs that we will be using for our reception. As the chef brought out different courses based on the items we had previously sent the hotel that sounded tasty, one of the event hosts made sure to keep our glasses filled with wine.Here’s some of the food that we sampled:

smoked turkey taco with queso fresco and mexican crema

Read more…

I’m going to turn to the only people that could possible have any fathom of an answer for me. We are having 82 guests, and an hour between the ceremony and the dinner (all at the same location). Right now our hors d’oeuvres menu looks like this, which includes fancy ones and platters, but I’m wondering if it’s overkill. I have no concept of what 82 people could eat in an hour, and afterward we are having a buffet dinner…

Read more…

After wholesaling and antiquing came my favorite part of the day, menu tasting. We chose four appetizers, two soups, and three entrees to sample. I also brought along a sister who is allergic to gluten/dairy/egg (you know, basically everything), and a mother who is allergic to dairy. This meant a lot of extras left over for me.

Poached lobster with avocado mousse on cucumber rounds, and miniature baked brie with fruit compote.

I wish I could build a menu completely out of appetizers. Not only do I like when food is served in teensy tiny portions, but you are able to get so many flavors in your mouth before you start to feel full. The baked brie rounds were a little hard to eat, so the chef is going to make them even smaller for us. Won’t they look cute?

Read more…

You asked, so I’m delivering. Let’s talk about food, baby!

As a prelude, here’s a hilarious wedding menu-related storyline from one of Mr. St’s favorite comics, Achewood:

(click to enlarge!)

We have that very same question about our wedding menu, too! How to have a great wedding menu that is not too stuffy, but still adventurous, delicious, and local to boot.
Read more…

Off to the side and where our buffet will be, I’d like a setup similar to this. We’re having a local Italian bistro cater our wedding and I would love to have the buffet area set up like a Tuscan farmer’s/flea market. Not that I’ve ever been to Tuscany, but in my mind, this is how their markets are set up.

Read more…

Mr. Pomegranate and I love our food - and we like it to be fresh (Mr. Pom’s BeeTV Cooking Show aside). We’re big supporters of finding food locally - be it through farmer’s markets or our CSA subscription - as it is not only an eco-friendly way of consuming, but it is also pretty darn tasty! You’ll always get what’s in season and that makes it extremely fresh. This is one of the reasons why we love our caterer so much - he gets all of his restaurant’s produce from the same organic CSA that we belong to.

Not expecting a true “tasting” per se, we jetted over to Mulvaney’s Building & Loan (the fruits of the Culinary Specialists catering labor) right after work and dove into a glass of wine at the bar while waiting for the catering manager to appear. Margo was a delight with her warm, friendly demeanor - even more appreciated was the very professional air about her. We had just sat down at a table for four, when a waiter plunked a very large plate of my (now) favorite appetizer displayed on the menu: In-House Irish Smoked Salmon with Accompaniments.
Read more…

Obviously, I cannot stop talking about food, so you can see why most of our budget is going towards edibles. On Friday, I talked about the reception menu. Today it’s time to drool over our Dim Sum brunch!

(image source)

Read more…

These are snapshots of some of the yummy dishes we served at our big fat Chinese wedding!

You are what you eat… or at least that seems to be the hope in some circles! When it comes to Chinese wedding banquets, every course served is symbolic of some kind of special wish for the couple. Though I originally envisioned a Southern-style yet modern glam reception and having a Chinese banquet separately, we melded the two visions due to parental preferences (and budget constraints too ) . This meant we would have quite an eclectic group of guests in attendance. For some of our colleagues and friends, it would be their first Chinese wedding! So I thought it would be helpful to create menus, to orient them to the symbolism and also to help them enjoy the full experience! Read more…

Most people like to brag about their hometown and its unique delicacies or traditions that make it stand out from the rest. Here in Philly (no one from here actually calls it “Philadelphia” ), we’ve got Rocky, the Art Museum, the Iggles (that’s “Eagles” to you non-Philadelphians), soft pretzels, The Declaration of Independence, the Mummers Parade (a strange but absolutely fabulous New Year’s day tradition), the Liberty Bell, Tastykakes, da Phightin’ Phils (the baseball wielding Phillies), and, of course, the mouth-watering Philly cheese steak (I like to call it a “heart attack on a roll”).

While our wedding isn’t actually in the city of Philadelphia, I have lived in the area my entire life, and it’s just, well, home. The city is also where Mr. Cupcake and I met, it’s where we fell in love, and it’s where we got engaged…so it’s only natural that we would try to incorporate some aspects of Philly culture into our wedding, particularly with a little tasty late-night treat for our guests. Read more…