March 26, 2008

• [7] The Details: Food

  [1] The Details:  Hair + Makeup
  [2] The Details: Bride’s Attire
  [3] The Details: Bridal Party Attire
  [4] The Details:  The Venue
  [5] The Details:  Paper
  [6] The Details:  Decor
  
  Mmm…time for food.  I am a sucker for delicious, beautifully presented food.  However, with our modest budget and guest count, I had to find a caterer who made solid (if not crazy excellent) food for a decent price.  We did it!  We got all of the below food, all china/drinkware/flatware/linens rentals, some disposable ware (please feel free to clutch your pearls now), a few miscellaneous rentals (bar height tables for cocktail hour, a bar, etc.), cake cutting, champagne toast service (which we didn’t use), waitstaff, and bar staff for less than $50 a head.  The food wasn’t uber gourmet and presentation was good but not wow.  However, the food was fresh, good for mass-produced banquet food, service was excellent, and it was a really great value.  I will post my caterer’s information and a full review soon.
  
  [Ceremony]
  
  Water, lemonade, iced tea station, since it was so hot.  It didn’t turn out quite as cute as most drink stations as I left it up to my caterer and use of pitchers they already had, but served its function.
  
  [Cocktail Hour]
  Tray passed hors d’oeuvres.

  • Fresh mushroom stuffed with andouille sausage + fresh herbs
  • Italian pesto bruschetta
  • Oven-roasted quesadilla rolls with avocado and tomatillo salsa
  • Crab cakes with fresh mango relish

  Mashed potato martini bar with choice of toppings, including whipped butter, sour cream, fresh chives, bacon, shredded cheese, caramelized onions, mushroom bourguignonne, demi-glaze, and sauteed California mixed vegetables.
  
  
  Bride + groom who don’t eat all night? Never in this case!  We made sure to join in the feasting.
  
  [photo by family member]

  [Reception]
  Sorry, no fab photos of this food.  It was your pretty standard  (but moist!) chicken italiano or vegetarian lasagna entree with grilled veggies and penne on the side. 

  [Cake]
  The Flavors:

  • Lemon cake with bavarian cream + fresh strawberry filling.
  • Red velvet cake with cream cheese filling.
  • Both flavors frosted in cream cheese frosting, then covered
    in fondant

   
  
  [both photos by friends who love food + dessert as much as i do]

  The Look:
  Clean, unfussy, modern, incorporating chocolate-covered strawberries was a must.
    
  

  [Favors]

  • Diddy Riese cookies.
  • Packaged in plastic.
  • Then packaged in festive, appropriately colored + patterned,
    food-safe waxed tissue paper.

  
  [photo by a friend]

  

  How I did it here. Adapted from this.

  “Enough details already!” you say?  The event action starts in my next installment, I promise.

  [All photos by M. Norwood Photography unless otherwise noted.]

  • 5:10 pm
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