Five Reasons the Wedding was Awesome #5days5reasons
#2 - Food
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Food for the wedding was delicious, according to us and our guests. It can be broken down into 3 sections.
1) Reception Dinner
The dinner was put together by the chef at The French Twist Food Truck, Michael DeBoer. We each provided a list of 10ish items we would love to eat on our wedding day and he took that as inspiration to put together a theme and a menu we would love, within our budget. This included a lamb dish, a sea bass dish, and a chicken fettuccini alfredo (a personal favorite) as the main course, with two accompanying salads. There was also an escargot and pommes frites appetizer course.
Most importantly, there were real options and backup options from his food truck to satisfy vegetarians, vegans, and gluten-free preferences. AFAIK nobody was without food they could enjoy. The reason it was so good? We gave over creative control to the chef. We trusted him and it paid in spades.
2) Reception Dessert (or for Sabine Johansson, main course)
Courtesy of Ashley (aka Pastry Coates) in two ways: through Lovin' Oven (her business) and a lot of time in the kitchen, it included lots of Gluten-free, Dairy-free, Soy-free, and even vegan options. Overall there were strawberry and chocolate cupcakes, lemon meringue tarts, shortbread cookies, strawberry mascarpone cheesecakes, oatmeal raisin chocolate chip cookies, and Bailey's chocolate cheesecakes.
3) Saturday Brunch
This was where I got to do me. I love making breakfast for folks. This included bagels and cream cheese from Big Daddy Bagels, assorted cut fruits (Ashley prep), and then hot items: Mario's scrambled eggs (seasonings: Adobo, Italian, black pepper, salt, red pepper), diced potatoes, sauteed onions and bell peppers, chicken sausage (Costco), and BACON.
Special thanks to Jamie from Schnibs Pretzels (and a bridesmaid) who not only helped with the bacon prep and service but made 100% of the Cuban pastries (guava, guava/cream cheese, cream cheese).
We all ate well.
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Photo credit: Noelle Dykman