(Photo by our caterer)
We are foodies. There are so many places we'd love to splurge on a good meal here in San Francisco, but we try our hardest to limit our outings! While we couldn't really splurge on the food for our wedding, we were still able to find a caterer who worked with use to create a delicious menu with food that reflected us and the fall season.
If you've been around us lately, you know I am a lover of cheese and Chris is a lover of wine. Therefore it was only fit that we had a cheese course (and, yes, wine) at our wedding. After a few taste tests, we settled on Brillat Savarin, a triple cream, Mimmolette, a hard cow's milk cheese, and Humboldt Fog, a soft goat cheese with a line of ash in the middle. We bought our cheeses from whole foods and left them in the fridge at the barn for our caterer, who provided the accouterments, like crackers, nuts and dried fruit. The cheeses were portioned, stuck with a cheese flag, and placed in the middle of the banquet tables with their accompaniments so that two people on each side of the table could snack away.
(Photo by our caterer)
During the cheese course we also had crudites with blue cheese dressing available for snacking and the beverage service of our limited but open bar began immediately.
In my previous post I mentioned not having any pictures of our bar setup or the cute poms I made to hang on it. Luckily our caterer, Jody's Pantry Catering, saw my post and came to the rescue!
(Photo by our caterer)
After we made our entrance and took our seats, the main food service started. Chris and I requested to be sat at the head of the center banquet table as a semi-sweet heart table. Our wedding party sat in front of us with our friends filling in at the end of the table, Chris' family was seated on the table to his left and mine on the table to my right.
(Photo by our caterer)
The food was served on small plates and set along two long banquet tables setup as action stations. A few servers also walked around with trays of the small plates, visiting our grandparents most often at our request. Our guests feasted on:
salad with red pear, almonds and chevre,
(Photo by our caterer)
mini pulled pork sandwiches with coleslaw,
(Photo by our caterer)
butternut squash soup shots,
wild mushroom raviolis,
crabcake remoloude,
and cider braised short ribs with mashed potatoes.
Our plan had always been to feast at our wedding. We weren't going to be the bride and groom who didn't get to eat! However, in the moment, I was focused on friends and family so I certainly didn't feast, but I did manage to eat the crabcakes, short ribs, and soup. Chris had a taste of pretty much everything, but I don't worry I tasted everything else prior to the wedding so I knew it was going to be great and our guests confirmed this!
Initially I worried about guests carrying little plates around and trying to pile up as much as they could in one trip, to make up for the fact that each plate had only a few bites, but it seemed like everyone was a big fan of the small plates. No one left hungry, people ate as they pleased, and we had so much food left over it fed us for a week. I am all for this sort of food service for weddings. It was fun, gave our guests a lot of options, and encouraged our guests to be up and about.
A HUGE thanks to Jody's Pantry catering. I highly recommend them. Up next, words of love and our fabulous cake by Wendy Kromer!
Photos were taken by RAD photography with occasional additional editing by me, Unless otherwise noted
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