Food! Part 2

Now, you know what we'll be munching on during cocktail hour. Ready to find out what the real food will be? Cuz it's going to be awesome, too.

There won't be a bread basket to get passed around and man-handled by everyone at the table. Instead, each person will have a martini glass filled with slices of artisanal bread wtih some herbed butter pooled at the bottom. I couldn't find any pictures of this, but just picture it...yeah, pretty great, huh?

Salad will be a seasonal fall salad - baby spinach, apricots, dried cranberries, goat cheese, and walnuts, tossed in a cranberry vinaigrette. Yumm-o.

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For the main course, each guest will have the option to choose (on the RSVP) from one of three meals. First up, the vegetarian option - a stacked vegetable napoleon served on top of Isreali couscous. I know it will include eggplant, but I'm not sure what other veggies will be there. Nonetheless, it looks good. We initially were oging to have a pasta dish with roasted veggies, but I feel like the vegetarian option is always pasta, so when David told us about this as a new option, we jumped on it. Change things up a bit, ya know?

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Another choice is blackened tilapia with a smoked corn relish. I am slowly expanding my seafood horizons, and tilapia is the first fish that I've tried that I really like. I'm working my way up to salmon.

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And last but not least, beef tenderloin with a sea salt rub. Lord knows I love me a good cut of steak.

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Each of the entrees will be served with twice-baked potatoes and roasted vegetables. I think it's all gonna be delish, but of course can only choose one meal, so I'll be going with the steak. Matt's going to get the tilapia. And then we'll trade bites, like we always do.

Stay tuned for the cake, coming soon!

Food! Part 1

I cannot wait for the food that we're planning to serve at our wedding. We worked out an awesome menu with David from JDK, and I think that everyone is going to love it. David asked us what our favorite foods are; what do we like to cook; what are we "known" for among our friends - he used our answers to all those questions to build our appetizer menu. Have I mentioned yet how much I love working with David? Cuz I do.

Anyway, with no further ado, here's a sneak peek at our appetizers...

First up, asparagus and herbed-boursin cheese wrapped in phyllo dough. This one originated from our "pee-stinkers," a really yummy recipe that we like to make and take to parties. Our recipe (courtesy of my mom) is made by cutting the crusts off of white bread, rolling it flat, and smearing Cheez Whiz in it. Then, you roll the asparagus in it, dip it in butter, and then coat it with Parmesan cheese. Then you bake it for about 30 minutes until the bread gets just crispy. It's amazing. It's also white bread and Cheez Whiz, so when David said they've got a fancier version, we went that route. It'll look something like this:

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Up next, a crab cake with aoili lime sauce, served on a small Asian spoon. We chose this because I don't eat much seafood, but I do eat crab cake. Our probably won't be quite this fancy looking:

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And now we have butternut squash soup shooters. David suggested this because it's a great fall option, and its one of their award-winning recipes. So...yummy:

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We're also having gingered chicken meatballs. We told David that Matt loves to make homemade meatballs, just like his grandfather used to do. So he suggested the gingered chicken meatballs to change it up a little bit. (No pictures, unfortunately)

And last but not least....the piece de resistence (as far as I'm concerned)! Cherry tomatoes and mozzarella skewered on a pipette that will be filled with balsamic vinaigrette. You eat the tomato and mozzarella, and squeeze the pipette at the same time - like your own personal caprese salad!

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So those are the butlered hors d'oevres that will be served during cocktail hour. Follow-up post coming about the actual dinner. And....the CAKE!!!