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September 2012 Weddings
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Change of Menu
We had our tasting on Tuesday after pictures and everything was soooo yummy!! Even their water tasted awesome hahaIt was nice to have our parents there with us as well however FI's mom constantly made comments about some people will go hungry because they won't know what they are eating or won't know how to dress and yada yada. We have a lot of small town folks coming to the wedding but the food we picked wasn't uber foreign; it just wasn't killed in the backyard. And we don't have a dress code for pete's sake! Yes, it's fancier than the local fair but we aren't asking people to buy ball gowns. And... IT'S OUR WEDDING! Ok rant over....
To get back to the food.. we were originally going with a combo entrée which includes a breast of chicken and a filet of beef because having an option (other than vegetarian) isn't possible. However, we realized that it's just too much food and it would be so sad to waste it (and money). We were also concerned about pleasing everyone with the way the beef was cooked. FI and I adored the beef but our parents all commented on how they'd prefer it more well done; I can't see us being able to please everyone with this dish. So we've option for a chicken dish that has a nice fall theme and we added a beef canape to the hors d'oeuvres.
So here is our menu:
CanapesJumbo tomato prawn With confit garlic jam Aged Ontario Brebis on walnut cracker Local artisan Brebis (sheep‟s milk cheese) served on homemade walnut cracker topped with fig and ginger jamShort rib cannelloni served with parmesan shavings and a rich cream infused demi-glace
Starter Salad & BreadComposed salad of oven roasted tomatoes, “Ferme Floraple” La Micha goat cheese, fresh basil and a lemon-pepper vinaigrette Sliced artisan sunflower kamut loaves with caramelized lemon pepper butter
EntréeFilled supreme of chicken double-smoked Cheddar cheese and Upper Canada cranberries, with apple cider sauce, spiced spaghetti squash, sweet potato purée and micro greens
Dessert Dark chocolate ganache tart with nut brittle seasonal fruit, Madagascar vanilla cream sauce
Late Night SnackPizzettes Chef‟s choice of individual square cocktail pizzas: Topped with house made farmer‟s sausage, duck confit or tender slices of Alberta beef. Cheese may range from smoked cheddar, goat cheese to mild Artisan Blue. Accompaniments include items such as caramelized onions, wild mushrooms and port poached pears Pizzettes (Vegetarian) Chef‟s choice of individual vegetarian square cocktail pizzas: May include: Blue cheese and roasted pear Wild mushroom, asparagus and fontina Candied tomato, bocconcini and fresh basil Cake pops / cupcakesCoffee/tea
Hungry??? lol
To get back to the food.. we were originally going with a combo entrée which includes a breast of chicken and a filet of beef because having an option (other than vegetarian) isn't possible. However, we realized that it's just too much food and it would be so sad to waste it (and money). We were also concerned about pleasing everyone with the way the beef was cooked. FI and I adored the beef but our parents all commented on how they'd prefer it more well done; I can't see us being able to please everyone with this dish. So we've option for a chicken dish that has a nice fall theme and we added a beef canape to the hors d'oeuvres.
So here is our menu:
CanapesJumbo tomato prawn With confit garlic jam Aged Ontario Brebis on walnut cracker Local artisan Brebis (sheep‟s milk cheese) served on homemade walnut cracker topped with fig and ginger jamShort rib cannelloni served with parmesan shavings and a rich cream infused demi-glace
Starter Salad & BreadComposed salad of oven roasted tomatoes, “Ferme Floraple” La Micha goat cheese, fresh basil and a lemon-pepper vinaigrette Sliced artisan sunflower kamut loaves with caramelized lemon pepper butter
EntréeFilled supreme of chicken double-smoked Cheddar cheese and Upper Canada cranberries, with apple cider sauce, spiced spaghetti squash, sweet potato purée and micro greens
Dessert Dark chocolate ganache tart with nut brittle seasonal fruit, Madagascar vanilla cream sauce
Late Night SnackPizzettes Chef‟s choice of individual square cocktail pizzas: Topped with house made farmer‟s sausage, duck confit or tender slices of Alberta beef. Cheese may range from smoked cheddar, goat cheese to mild Artisan Blue. Accompaniments include items such as caramelized onions, wild mushrooms and port poached pears Pizzettes (Vegetarian) Chef‟s choice of individual vegetarian square cocktail pizzas: May include: Blue cheese and roasted pear Wild mushroom, asparagus and fontina Candied tomato, bocconcini and fresh basil Cake pops / cupcakesCoffee/tea
Hungry??? lol
This discussion has been closed.
Re: Change of Menu
For instance, my FI and I are having an "Outdoor Backyard Wedding" or so thats the theme. Its in Pensacola over looking the Bay, absolutely gorgeous. Vintage white chairs, tables etc...Its a Military Wedding so this some formaility to it but other than that its just Backyard themed. So we decided to do a cheeze and fruit (watermelon) tray during cocktail hour. Then for dinner we have BBQ Grilled Chicken, Oven Roasted Pork Tenderloin with a Blackberry BBQ sauce, Asian Cole Slaw, Baked Beans and Potatoe Salad. Beverages are Iced Tea, Lemonade and of course alcoholic ones.
Both of our parents said, "OH NO Thats not wedding food" But its our wedding and thats what we chose. There may be a few that dont think its appropriate, mostly older family members. But as for all our friends, which are all Military as well, its going to be the start of a wonderful evening!
And besides, if they dont like the food option...they dont have to eat it! =]
But instead of yellow, mine will be peridot!
[QUOTE]I really wish our families would embrace the experience instead of knocking the originality. My parents are good with it but they like to try new things. Different isn't bad.
Posted by mamameech[/QUOTE]
Yea we've had our parents criticize a few of our ideas and you just want to be like "shut up and smile" haha. But that is why it is YOUR wedding and not theirs...you get final say. Oh and as far as the dress code goes we are just putting "cocktail/church attire" on our website. My FI's family and mine are culturally different so he said they wouldn't know what cocktail was. And down here (and being Catholic) acceptable church attire is jeans so my side wouldn't know what we meant by church attire. Haha. We are kinda hoping though that no matter where you are from people know a wedding is for wearing nice clothes. If you FMIL is worried about it, I'd let her call her family that doesn't know and explain! We can only stress over so many details and what-if scenarios before we explode!
[QUOTE] <strong>We have a lot of small town folks coming to the wedding but the food we picked wasn't uber foreign; it just wasn't killed in the backyard</strong>. Posted by mamameech[/QUOTE]
That quote literally made me laugh out loud. :)
Websites/blogs where our wedding has been featured:
http://www.dapperq.com/2013/11/a-very-dapper-wedding/
http://www.onabicyclebuiltfortwo.com/2013/10/wedding-christina-g.html
http://4realequalityweddings.com/2014/05/16/g-christina/
I'm not sure how you are decorating, but I've seen some cute menus written up on chalkboards if you're concerned people won't be adventurous enough to try something without knowing exactly what it is.
The servers can tell the guests what the hors d'oeuvres are (they will be serving them not just placing them on a table) but maybe a little card at the bar would be nice too.
[QUOTE]We had our tasting on Tuesday after pictures and everything was soooo yummy!! Even <strong>their water</strong> tasted awesome haha
Posted by mamameech[/QUOTE]
<div>My brain transposed that to "the waiter". I'm like "uhh...what?" Haha.</div><div>
</div><div>Also, I'm super j of your menu.</div>