italiano

This is why I'm a little bummed I didn't try everything food-wise:
MENU
1. Antipasto, cheeses & fruits - display including marinated vegetables, salami & italian meats, provolone, fresh mozzarella, brie topped with sugared pecans, Italian olives & pepperoncini, four cheese tortellini with dipping sauce of sour cream, lemon, cracked pepper & parmesean, seasonal fruits with sour cream, brown sugar and caramel sauce, chevre topped with sun dried tomatoes, Stilton with dried apricots
2. Warm brie & phyllo tartlets with cinnmon fuji apples & sugared pecans
3. Herb polenta topped with garlic and herb chevre, sun dried tomatoes and kalamata olives
4. Deep fried cheese ravioli with fresh roasted tomato dipping sauce
5. Honey roasted red grape & lemon ricotta bruschetta
6. Miniature filet mignon wellington with madeira sauce
7. Warm puff pastry package with chevre, dates and maple smoked bacon
8. bruschetta - chicken breasts stuffed with basil pesto, thinly sliced and served on toasted baguette with baby greens and dijon aioli
9. Hickory grilled pork tenderloin bruschetta with orange ricotta & topped with compote of cinnamon cranberries, dried cherries, golden raisins and pecans
10. yukon gold potato, applewood smoked bacon and fontina tartlets.

jealousssssss.

(p.s. we gave the caterers our budget and number of people, they let us choose 10 different items from their proposed menu. It was reasonable, pretty and YUM. very satisfied)

disjointed recap

Last week was a good week. Maybe it's because I got to spend all day Sunday with husband, walking everywhere in in our little town (church, crepes, frozen yogurt, cheap rentals at going-out-of-business blockbuster). Maybe because we got our wedding photos (amazinggggg!!! too. many. to. choose.) Maybe because I found out difficult co-worker was quitting and Friday was his last day (goodbye negativity!). Maybe it's because we've been spending time with and celebrating 2 weeks with this little guy:

{Meet Raphael! our adopted little one}

Unfortunately that meant neglecting le blog. So...yes wedding photos are in. Also received a disc of the film shots that best man took. so overwhelming. and so happy! Our photographers did such a good job capturing the joy of the day and our loved ones. I actually had to dig through the fb posted shots from family and friends to find some of the detail shots of the decor (because priorities=people thankyouverymuch...also food, but photographer got some awesome food shots because duh, we're on the same wavelength)

So here's some more fb photos until I have time to sort through the 300+ edited shots: 

{see awesome vintage fox fur stole bridesmaid Shawntel let me borrow, it belonged to her great-grandma! Also, behind me, a non-alcoholic beverage: lavender lemonade}

{plates full of our delish hors d'oeuvres/fruit/cheese, wine from the bar}

I will admit, I only tried 3 of the hors d'ouevres, a slice of cake, a couple pastries, one glass of chardonnay and one glass of champagne. I didn't do so awesome in the "eat tons of food at my wedding" department. I really love to eat but I didn't realize how much I would spend making the rounds and chatting with everyone. I did eat In-N-Out burger before the ceremony though (it was next door to our hotel!):

So that kind of balances it all out right? Husband and I might have also splurged on room service later that night. mostly because I've never had room service at a hotel before!

Anyway, back to the decorations:

{gift table at the entry, with some branches (mixed with artificial branches that had twinkly lights) in the background including the antique birdcage}

{this was a big hit. It was a display that we rented from a beverly's fabric store for $30, we filled all the buckets with bunches of flowers and had squares of brown paper off the to side so guests could take home bouquets. just about everyone took some home, and had so much fun putting together bouquets! There were hardly any flowers left by the end of the day}

{cake table! The awesomely yummy cake that grandma made. Everyone was so impressed that my grandma made it}

A little "before/during" cake action:

The state of my parent's kitchen Thursday before the wedding, grandma took over. p.s. that Kitchenaid mixer? yeah it's 40-45 years old. Can you believe it?! The cord was one piece of electrical tape away from electrocuting us. But it worked awesomely.

Pretty cakes! The bottom was vanilla with lemon curd filling, the middle was carrot cake with cream cheese frosting filling, and the top was chocolate with chocolate fudge filling (which we left at Husband's mom's house on accident).

{all photos by family/friends/myself}

lovely lavender

For the reception we're planning on serving beer and wine (and possibly prosecco for tasting!). BUT if we had the resources for a signature cocktail, I think I'd go for the Lavender Honey Cream I found on Coco + Kelley.

{via coco + kelley}

"Lavender Honey Cream
1.5 oz. Square One Botanical Vodka
1 oz. heavy cream
1 oz. egg white (pasteurized - or leave out, but it will change the consistency a bit)
1 oz. lavender honey simple syrup
lavender blossoms for garnish

First let’s make the simple syrup by combining 1/4 cup lavender honey with 1/4 cup boiling water. Stir gently until honey is dissolved. Let cool and store in a squeeze bottle.

For the cocktail - Add all of the ingredients to a cocktail shaker & fill with ice. Shake gently for 30 seconds. Strain into a chilled cocktail glass. Garnish with a few lavender blossoms. Serves 1."

It would fit in quite nicely, and it sounds so delicious!

progress

Ok this whole job thing is catching up with me. Seems like there's never enough hours in the day.

Save the dates ordered! We decided to go magnet-style. And I threw in the towel and ordered them as opposed to printing them myself, because I want to mail them out by the end of the month and this time of my life is not conducive to DIY manic. Once they arrive I'll review the company I used. A little peek?

And that is another peek of the elusive engagement photos. Perhaps tomorrow I'll show you the rest! This one is particular is everyone's favorite for some reason.

We also received a sample menu from the caterers...The pricing seems decent, it'll work with the budget. We'll definitely have to work out the menu items...it was all over the place. Fancy, yummy sounding food, but nothing at all what I envisioned.

I have a slight obsession with Excel spreadsheets. I use them for EVERYTHING. I'm the overanalyzing type in case you hadn't guessed. So the wedding budget has been open on my desktop pretty much constantly as I tweak and alter categories and numbers. I've been honing it in as I get a better idea of how much different things will cost. I'm pretty excited because right now it's $100 under our target price right now, including my dress, his suit and our rings. Obviously we're 6 months away and there's a zillion little things that will come up, but it's a good place to start right?

rolling along

I love my little apartment, my kitchenette and my cooking items in all their mismatched glory. But I think I really understand the joy of a wedding registry now. brand new, shiny, high-quality things that all work properly and are in colors and patterns of our choosing... things that will be OURS and not just hand-me-downs or cheapie items that don't quite work. Also that we don't have to necessarily pay for. And I've decided that I WILL use all the fancy stuff we registered for. Like that china? Dude it's Tuesday night, bust it out. And the super nice wine glasses, um, it's saturday afternoon? I don't believe in shoving stuff away in storage for someday. I'm using it now! Also why sometimes I put on a nice fancy dress to sit around and watch movies in...silly i suppose.

We're really rolling on wedding to-dos. My mom will be contacting the florist. Fiance's mom is waiting on quotes from the caterers and rental company and confirmation for the honeymoon. I've contacted the darling pastor of the church we'll be married in so we can meet up and start planning the ceremony when Fiance and i visit home next month.

Fiance and I still get giddy about being engaged. it's been over 8 months, with less than 7 to go now!

And work is going marvelously, I love my job. I could work there for the rest of my life and be totally happy.

Supper

Sunday suppers will be the death of me. If I ever get to visit New York and they are still hosting classes, I would totally plan my trip around it. Check out this awesome rustic italian inspired dinner.

Dark wood surface, white dishes and tasty food:

"Pasta Frittata
Warm Robiola Cheese
Herbed Flatbreads
Asparagus with Frankie’s Olive Oil
Meatballs + fresh tomato sauce
Boozy fruit
Affogatos
Sandwich cookies
And of course martinis"

I would like to add just about all of this to our wedding menu. Can I make asparagus an appetizer food? It looks so darn pretty with those lemon wedges.

I LOVE the idea of cooking together. If you were having a super small wedding, or a rehearsal dinner at home it would be so lovely to cook the meal together.

And check out that olive branch arrangement. I love this look and there are actually olive trees and tuscan inspired landscaping in the town where Fiance's parents live. I love some olive branch inspiration.

Also can I steal some of these ladies' dresses? Especially the one on the right. It would be just lovely for some engagement photos :).

cocktails

Eeek! Things I love about discovering this little world of weddings online: Super brilliant advice. Today on ESB a reader asked for advice about what to serve at a cocktail party. So smart lady that she is, calls on Celia, a cocktail and culinary expert (!) to lead the way. SUCH GOOD ADVICE! She recommended super easy no-cooking-required platters to serve up, how much to serve based on the number of people and wine pairings via her sommelier husband. The roasted veggies, charcuterie and cheese suggestions sound amazing. This one has definitely been filed away for future use.

(both photos via 100 layer cake)

yes please

Bite-size creme brulee? I'm in!

(here)

I need to find a good recipe for this. And a sugar torch. And find someone to replicate it 100 times.
My favorite dessert ever...(and the best one I ever had was in Paris, of course)

foodie

Today is one of those days.
Time to look at pretty pictures. of food.

 

(via snippet and ink)

purple artichokes used as bowls? awesome.

  

(via cupcake wedding)

cheese disguised as a cake?!?! I'm all for it.

  

(feather love photography)

cheese. mmm. mercury glass candle holders. more on that to come.

  

(i don't remember?)

fiance LOVES tomato soup. and I love grilled cheese. well any combination of cheese and bread. quesadilla, pizza, etc...

  

(via brides cafe)

pie table. yes please. my grandma is rad at making...like every single pie known to man & woman. She already bakes for an army for every major (and minor) holiday, might as well continue the tradition.

  

(feather love photography)

crackers. olives. cheese.

  

(via oncewed)

self-explanatory.

 

(via ritzy bee)

this is cute. little snack pack for the bridal party (or US). although hopefully it won't be necessary because we will be stuffed from eating AT the wedding. (duh. we paid for all of it, we better enjoy it!)

cheesin

One of my favorite food blogs, Sunday Suppers, recently created a to-die-for cheese spread for a Martha Stewart feature.

love the cheesecloth tablecloth!

 

Love the muted, rustic colors

 

 

They even made little platters with illustrations

(all photos via sunday suppers)

blanc de blancs

Happy New Year!

There is a winery in California named after Francis Ford Coppola. One of it's products? A sparkling white wine inspired by his daughter the lovely Sofia Coppola.

The best option of Sofia comes in a little pink can with its own straw. So cute for bridal party get togethers!

(via wine.com)

now bring us a figgy pudding

I promise this will be my last food related post for a while! The holidays are getting to me...
So another fruit that really intrigues me is the fig. I have not had extensive experience with them, but my goodness they're beautiful. Their color and texture is fabulous.
"Figs and Chandeliers"
The colors in this are a bit dark but it's still very simple and elegant.

(via erin ever after)

I think this dish is made just for me. "Honeyed fig and lavender crostata". doesn't it look heavenly? This is brought to you by the geniuses at Sunday Suppers. If we were doing an EXTREMELY small wedding (which we're not) I would totally do this for the reception. Based in New York, about once a month they host a dinner party where they bring in a professional chef, photographer and decor/food stylist. You buy tickets and then you actually make the dinner and eat it together. How fun!

Purple fingers

Once I get ahold of an idea my mind tends to race a million miles a minute. I LOVE fruit, and berries (except I'm allergic to raspberries...I don't understand!). I love sweets as much as the next girl but I don't really have a sweet tooth. For dessert I'd much rather reach for some fresh fruit, especially blackberries. I remember picking them for hours upon hours in my grandparents backyard. If the wedding remains at the end of the summer we should still be able to get some great in season items.

blackberries in a bouquet? I would need them to be artificial because I come from a long family history of being messy.

(via snippet and ink)

of course a snippet and ink board. My grandma is a pro jam/jelly maker. Maybe we could commission some as favors?

(via snippet and ink)

Simplicity at it's finest.

 

(via oncewed)

To add to the hors d'ouerves table. berries in their original farmer's market crates. My kind of decorating.

(corbin gurkin photography)

straight from the source

I'm going for a laid back mood. A dressed up casual affair, simple but elegant. Midday without a sit down meal, I'm really loving a farmer's market feel. Like that elegant bride editorial i posted.

of course ms. kathryn at snippet and ink has me covered:

(via snippet and ink)

Lots of fruits and veggies. The seed packets are a cute addition.

I'm hoping to be able to supply our food from local sources, even though the local farmer's market doesn't operate during the winter time.

dessertssss

i love the soft sophistication of this snippet and ink board (plus it also features my ring!):

It's called "Champagne and Dessert", two key items I would like to have at our reception. Since we're not necessarily "cake people" but definitely food/dessert people, I want to have an array of options that I definitely plan to enjoy. Once again Martha comes to the rescue with some great cake alternatives.

Other wishful options include mini creme brulee and piles of french macarons in lovely colors.

(corbin gurkin photography via duet weddings)

olives

Continuing with that olive branch cake from yesterday, I definitely feel a slight Tuscan/Italian edge to my inspiration. The area where I grew up is heavily influenced by Tuscany, especially in architecture, and there are wineries everyone, plus we're not that far from Napa Valley. Wine, herbs and olives. Olive branches are really pretty, the leaves have a silvery tint. I've collected some great ideas.

A little sprig used at place settings

(jose villa)

A giant floral display of olive branches. Super easy!

I love the idea of an olive oil tasting during the reception. There's a shop in El Dorado Hills called Mia Sorella which specializes in imported olive oils. I'm going to check it out over winter break!


(above three via here)

and of course another lovely inspiration board by Kathryn at snippet and ink.
This one entitled Olive Garden (no relation to the restaurant :D)