Friday, September 7, 2012


Last week, during the Week of Wedding Work, Part 2, we tackled a very difficult task.

Seriously, it was probably the hardest part of wedding prep thus far.

I'm talking, of course, about our reception food tasting.

Seriously, y'all, this was a very, very hard thing to do.

But before we get to the details...

{personal photo}
We pulled up to SpringHouse Thursday morning before lunch service started and met with Michelle, the wonderful event coordinator.  We talked about layout, decor, the sound system, and, most importantly- food!

{personal photo}
In addition to some delicious appetizers, we tasted a red and white wine, and our signature drink for The Big Day- Maker's Mark and Sprite.

{personal photo}
Front and center there is a mini shrimp po-boy- by far our favorite dish of the day.

{personal photo}
Along with the food, we tasted cupcakes.  From left to right we have carrot cake with cream cheese frosting, red velvet with cream cheese frosting, vanilla with vanilla frosting, and chocolate with chocolate frosting.  We've decided to go with everything but the vanilla- that particular cake was pretty dense (though still tasty).  At first I was afraid there was a bit too much frosting on the cakes- it was nearly impossible to take a bite without getting frosting all over your nose!  But Mr. Geek thinks it's juuuuust the right amount, and that frosting-covered noses will make for cute pictures.

So, at the moment, we want our full menu for the reception to be:

-handmade flatbread with a variety of toppings including arugula with goat cheese, ham with caramelized onions, and smoked salmon
-bite-sized cornmeal hushpuppies topped with remoulade sauce
-wild mushroom tarts topped with truffle creme fraiche
-mini shrimp and oyster po-boys
-a smashed potato bar with a variety of toppings
-red velvet, carrot cake, and chocolate cupcakes

And a bar stocked with:

-cabernet sauvignon
-Sam Adams
-Miller Lite
-Bud Lite
-and our signature drink- Maker's Mark and Sprite

We decided to plan on only 2 bottles of champagne for the toasts- enough for us and our immediate families, rather than pouring enough for everyone only to have it wasted if everybody already has a drink.  (Of course anybody can ask for champagne at toast time if they want some!)

All in all we think it'll be a filling lunch, and if there's not enough sugar, there's always the candy buffet to nibble on!

Was it difficult to narrow down food choices for your reception menu?

Much love,
The Geeks

No comments:

Post a Comment