There's a lot of things about wedding planning I wouldn't want to do again: build a guest list; write deposit checks to vendors; (attempt to) register at Williams-Sonoma (it's a nightmare...don't even bother), but doing our tasting is definitely one thing I would do over and over again. We got to sample three cocktails, two salads, four entrees, a dessert, 5 pieces of cake, and a partridge in a pear tree.
Before we started consuming any solids, we were treated to the sampling of our three cocktail options: this housemade Limoncello champagne number, complete with a lemon sugar rim...
...this Chambord champagne drink...
...and this fresh Ginger champagne bevvie.
All three were the kind of drink I'd happily get sick-drunk off of, but ultimately we decided on the Limoncello drink, because it wasn't too sweet and it will be the perfect summertime refreshment to greet our guests upon arrival.
Once we were well lubricated, and I'll be honest, a bit drunkity, the food courses commenced, starting with the salad course options of greens with asparagus, parmesan, and truffle oil...:
...and this combination of greens with strawberries, fontina, and balsamic dressing:
While the strawberry and fontina salad was good, the asparagus salad with truffle oil was the hands-down winner. With drinks and appetizers selected, next came the entree selections. I was expecting this to be pretty easy too, but everything was so delicious we still haven't made up our minds. Then again, it might have been the fact that we were all drunk from the cocktails (plus the two glasses of wine we got to try). Either way, the entrees were delightful. We sampled...
Grilled swordfish with basil pesto breadcumbs over a parmesan risotto:
{This was a surprising standout for me--I usually don't consider fish at a wedding to be this special.}
North African lamb served with couscous and a balsamic mint demi:
A duet of sous vide beef tenderloin and crab cake:
A gluten free herbed lamb chop with balsamic glaze and almond green beans:
I think Kyle and I thought we'd ultimately choose the duet and just not give options for our dinner, but we were blown away with the fish and the gluten free lamb, so now we're not sure what we want to do. What we do know is whatever we choose will be ah-effing-mazing.
And no meal would be complete without dessert--we sampled the chocolate ganache ring with orange segments and a mango puree (with cilantro microgreens, nbd):
I'm not a fan of rich chocolate anything--I know, I know--but this was delightful! The rich chocolate was cut by the tart orange, so I'm pretty sure this will be a crowd pleaser.
We did taste a few cake options, but I'm getting full just recapping this whole experience, so you'll have to come back to hear more about this one (and the one we're doing on Saturday, because of course the girl with a blog named after baked goods would need options!!!!!!).
Who else has done a wedding tasting? Did you love it? Did it taste the same AT the wedding?? Did you get drunk?!!
