Tasting number one did not disappoint! As a baker, a foodie, and avid Food Network viewer back when I had cable, food is a very important part of my life (and well, everyone's since we kind of need it to live). I was looking forward to the tasting of our dinner options, not only to check off some crucial decisions that needed to be made, but because we get to eat! And we might be too busy at the wedding to taste the food then.
Upon arrival at the venue, we were greeted by our wedding coordinator and taken to a private room with place settings for her meal, our day-of coordinator's, my fiance's, and mine. There were place mats, water glasses, and ivory appetizer plates ready to go--all very classy. The incredibly polite waitress on staff even placed our napkins on our laps for us and made sure our water glasses never dipped below halfway full. It was, honestly, a bit of delightful pampering.
The chef came out to introduce each course from hors d'oeuvres options (both hot and cold) to soups and salads, and then three choices for dinner: filet mignon with mashed potatoes, salmon on a bed of polenta, or vegetarian angel hair pasta with an heirloom tomato salad.
In between courses the wedding coordinators discussed different aspects of the wedding and helped me feel much more at ease with all the details they take care of and all the options we have for putting the day together. Afterward, we toured the ceremony and reception venue to talk placement of tables and view the grounds. I took a moment to coerce the fiance into a quick picture under the chandelier. How often would we get a chance to dance alone in a giant ballroom? It felt like a moment of almost magic--a prelude to the magic that would be coming in just 3 months, 21 days, 19 hours, 39 minutes, and 30 seconds. But magic still.
Looking forward to tasting number two tomorrow: wedding cake!
Upon arrival at the venue, we were greeted by our wedding coordinator and taken to a private room with place settings for her meal, our day-of coordinator's, my fiance's, and mine. There were place mats, water glasses, and ivory appetizer plates ready to go--all very classy. The incredibly polite waitress on staff even placed our napkins on our laps for us and made sure our water glasses never dipped below halfway full. It was, honestly, a bit of delightful pampering.
The chef came out to introduce each course from hors d'oeuvres options (both hot and cold) to soups and salads, and then three choices for dinner: filet mignon with mashed potatoes, salmon on a bed of polenta, or vegetarian angel hair pasta with an heirloom tomato salad.
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| A preview of menu options. Sorry, no cake-flavored snow cones at the wedding. That was on our own afterward for dessert! |
In between courses the wedding coordinators discussed different aspects of the wedding and helped me feel much more at ease with all the details they take care of and all the options we have for putting the day together. Afterward, we toured the ceremony and reception venue to talk placement of tables and view the grounds. I took a moment to coerce the fiance into a quick picture under the chandelier. How often would we get a chance to dance alone in a giant ballroom? It felt like a moment of almost magic--a prelude to the magic that would be coming in just 3 months, 21 days, 19 hours, 39 minutes, and 30 seconds. But magic still.
Looking forward to tasting number two tomorrow: wedding cake!
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