Two years ago today we got hitched with some of our closest, wonderful family and friends there to share in the day and throw confetti at us. And help everything run smoothly – a trillion thanks for that. Especially to the moms and dads. The rehearsal dinner was exquisite. The speeches were killer (both nights!). The dance floor was hot, sweaty, and joyous. The band was pure amazing. Even the grandmas were moshing, albeit in their own way, to a polka and “Yellow Rose of Texas.” Two of the numerous uncles, one a Jesuit priest, got up to the mic and whistled and sang Otis Redding. There was a spontaneous outburst of Jets and Sharks song and snapping during picture hour. The rain didn’t matter a whit, and crammed in the back of a car with loads of tissue paper, abandoned sportscoats, umbrellas, and my huge rumpled dress, we waved to a school bus full of co-revellers en route back to the hotels. I didn’t even taste the cake. I married my best friend. It was the best day of my life.
Because this is a (somewhat) food-centric blog, I figured I’d put up the menu from the evening. I remember the polenta as being delicious; everything else is a lovely blur.
Sashimi Tuna Cones: Spicy Ahi tuna blended with ginger and cilantro in a crisp shell
Panzanella Spoons: Cherry tomato, English cucumber, perlini mozzarella, basil and micro-croutons tossed in a light red wine vinaigrette
Water chestnuts wrapped in bacon (you have to get something wrapped in bacon. Water chestnuts were the compromise).
Crispy Eggplant with Minted Tomato Confit and Goat Cheese: Small rounds of eggplant rolled in seasoned Japanese panko breadcrumbs and fried, then topped with diced tomato, julienne of mint and a small mound of goat cheese
Tapas Shrimp: Jumbo shrimp sautéed in extra virgin olive oil, garlic and lime juice
The Love Note: A phyllo envelope of Asian pear, goat cheese and caramelized shallots
Slow Cooked Duck: Slow-cooked duck served on a corn pancake and topped with grilled pineapple chutney
Pistachio Chicken: Chunks of white meat chicken coated with pistachios and finished with Sambucca liquor
Salad of field greens with balsamic vinaigrette and toasted pine nuts
Rosemary chicken or Moroccan-style braised brisket of beef
Soft parmesan polenta and string beans with toasted hazelnuts and shallots