bride-foo

Cacharel

Met with Cacharel last night. I was all wound up that the reception was going to be terrible. However, after trying all the food we're going to serve, I feel much better.

The menu will now include hors dourves passed while the guests are waiting for J & me to arrive after pictures, caesar salad, a chicken entree with eggplant in a cabernet sauce (absolutely delicious!), green beens with almonds, a pasta station - two kinds of pasta and two sauces as well as the cakes. And, of course, wine and beer.

So, Jean-Claude is forgiven and I am a happy bride again.

Votive Cake

This is the first picture I've found that resembles the cake I had picked out awhile back. (Photo obviously by Duncan Photo, who also happens to be shooting our wedding.)

Feed me, Seymour, feed me

We've received quotes from two caterers, and they are pretty comparable in terms of the price we're paying and the amount of food we're getting. Since the ceremony won't start until about 7:30 p.m., we're not serving dinner or anything -- just heavy hors d'oeuvres and a dessert buffet. The dessert buffet will be provided by the company baking our cake (probably Michelle's Patisserie), so the quotes were just for the actual finger foods. Which would you prefer?

Caterer #1:

• Empanadas in two varieties -- cojita cheese with red chile and carmelized onions, and shredded beef with chipotle chile and white cheddar.
• Three-cheese quesadillas -- fontina, white cheddar and jack cheeses with roasted chiles and onions.
• Blackened catfish enchiladas -- topped with ancho chipotle chile sauce and jalepeno Monterey jack cheese.
• Miniature fingerling potatoes -- twice-baked and folded with sweet cream and garlic, finished with smoked mushrooms and chive.
• Italian sausage "spiedini" -- grilled and skewered sausage garnished with Pecorino Romano cheese.
• Teriyaki-glazed chicken skewers

Caterer #2 (with much less description):

• Chips and dip -- black ben chipotle dip, spicy sausage dip and plain ol' queso.
• Seasonal fruit tray
• Assorted finger sandwiches
• Assorted quesadillas
• Swedish meatballs
• Shredded beef empanadas
• Potstickers -- dumplings with chicken and veggies (not together; two separate varieties of potsticker).
• Pigs in a blanket

Both quotes included waitstaff, dishes and such (acrylic, I think) and assorted punches for a punch bar. Sorry, folks -- no alcohol. And Karen -- the tip is NOT included.

So which would *you* prefer?

Let them eat cake!

Mom and I met with Jaime of Creme de la Creme Catering this evening about wedding cakes. I think we may be going with her for the bride/groom's cakes. Her white cake w. chambord was to die for. What's even better is I feel confident she would be able to translate my ideas into reality. She's reasonably priced, but perhaps a teeney bit more than I budgeted.

We're going to try one more place on Saturday, then make a final decision. Keep your fingers crossed!

Wedding Cake Martini

1/3 Godiva Dark Chocolate Liqour
1/3 Godiva White Chocolate Liqour
1/3 Stoli Vanil
1/3 Chambord
1/3 Disaronno Amaretto
1/2 Half and Half

Serve shaken and chilled. Yields 3-4 servings.