Being the food-lover that I am, I have to dedicate a whole post to wedding food and drink! Jason and I are both passionate about food and about using local and organic ingredients whenever possible. We wanted our reception dinner to reflect the value we place on fresh, sustainably sourced, and delicious food. When we found Ken's Creative Kitchen in Annapolis, we knew we'd found the right caterer for us. Ken's takes pride in using local and organic ingredients (many sourced directly from area farmers) to create simple yet amazing dishes. We had so much fun working with Ken's to devise a menu (of course, we had to do a bit of taste-testing before we could make our decision...). Here's what we finally decided on.
Between the ceremony and reception, there will be a cocktail hour during which guests will sip fresh-squeezed lemonade and refreshing mojitos.
Miniature Sliced Tomato, Mozzarella, Pesto and Fresh Basil Crostini
Caramelized Vidalia Onion, Applewood Smoked Bacon and Gruyere Tarts
Sautéed Jumbo Lump Maryland Crab Cake with Lemon-Parsley Aioli
Wild Seasonal Field Salad
Mache, Arugula, Mizuna, Red Oak Leaf, Watercress
Burgundy Amaranth, Baby Red Romaine and Frisee
A Variety of Fancy Miniature Tomatoes
Nasturtiums and Pansies
Goat Cheese Medallion with Olive Oil and Fresh Seasonal Herbs
Choice of Entrees
Seared and Roasted Salmon Fillet
Roasted Red Pepper-Basil-Garlic Butter Medallion
Velvet Potato Puree
Roast Breast of Chicken Tuscany
Stuffed with Prosciutto, Fresh Mozzarella, Sundried Tomatoes and Fresh Basil
Fresh Cherry Tomato Sauce
Fresh Basil Garnish
Sage-Parmesan Polenta Triangle
Oven Roasted Seasonal Vegetables with Sea Salt and Extra Virgin Olive Oil
Throughout dinner, guests will have their choice of beverage: several types of wine or craft beer from a local brewery.
Now the really fun part: dessert! After considering some fun cake alternatives (like a tiered cupcake arrangement, a "candy bar" with a variety of sweets), we decided to go the traditional route with a big old-fashioned wedding cake. Let's be honest...when else, besides your wedding day, do you get to have your own humongous customized cake? After a mouth-wateringly delicious taste test, we decided on a round, three-tiered cake from Sweet Sue's Bakeshop. On principle, Sue uses only buttercream frosting because it tastes so much better than fondant. Love that! After much deliberation, we settled on flavors for our three tiers: chocolate cake with Junior Mint filling (she crushes up real Junior Mints to make the filling and it is to-die-for), yellow cake with hazelnut buttercream filling, and chocolate cake with mocha cappuccino filling.
For the design of the cake, I drew inspiration from this photo:
Cake will be accompanied by a prosecco toast!
Can you tell I'm a wee bit excited about the food and drink aspect? A few people have warned me that I won't really have time to eat anything at my wedding because I'll be too busy, but I firmly intend to enjoy a full meal before dancing the night away!
Image credits: 1/2/3/4/5/6/7