Mmmmm Food

What would a wedding be without food?  Fortunately for us, our venue, The Nyack Seaport, will be serving plenty of it!  Yesterday, J. and I met with the manager, Valicitie, and we chose all of our menu items, along with all the little details like napkin folds.  J.'s favorite was choosing the napkin folds, of course.

Choosing the food was so much fun!  We did a tasting back in April when we first decided on the location, so this time we just had to make our picks.



Our cocktail hour is going to be a meal in itself.  For the passed hors d’oeuvres we'll be getting: shrimp cocktail, baby lamb chops, ceviche shooters, bacon wrapped scallops, vegetable spring rolls, asparagus wrapped with smoked salmon, teriyaki beef tenderloin brochettes, and for that special touch of class, pigs in blankets.

On top of that, however, we're also getting a cold station with cheeses, meats, crudite, and so forth.  AND we're getting a pasta station with vodka sauce, and sausage and broccoli rabe.  This all happens to come with a chafing dish of mussels and mozzarella tomato and basil.  Oh yeah AND we're getting two carving stations- turkey with gravy and cranberry sauce, and beef briscuit with bbq sauce.

Are you starting to see why we loved Nyack Seaport so much?  I feel hungry just writing this, and I just ate!

J. and I decided that we'll take the first 20-30 minutes of cocktail hour alone in the bridal suite.  I'm doubtful we'll get to eat any other time that day, and J. and I both get crabby when hungry!  We also thought it would be nice to have a few moments to ourselves to be together and enjoy our new married status before we go out to greet the guests!

Once we planned the cocktail hour we moved on to dinner.  We are going to start with butternut squash ravioli, followed by a salad of mixed baby lettuces with oven-dried cranberries and spiced pecans in a cider vinaigrette.  So wintry and festive, right?!  Then we'll have four dinner options:  (1) chicken filled with boursin cheese and spinach, in a sherry cream sauce; (2) grilled NY strip steaks in a demi glace; (3) grilled salmon in a lemon-dill sauce; and (4) eggplant rollantini.  Something for pretty much everyone, we thought.  For the sides, we're having twice baked potatoes and grilled mixed veggies.  One of my absolute favorite things about this menu is that we don't have to ask our guests to choose their food in advance on the invitation.  People always change their minds anyways!

And then for dessert, we'll have our wedding cake of course.  Served with an apple beggars purse, french vanilla ice cream in a chocolate shell with hand whipped cream and seasonal berries.  AND starbucks coffee.

I am SO excited!  Now we just have to make the paper menus (and wouldn't you know, I've got something in the works...)

What foods do you love to eat at a wedding?

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