As a foodie and someone who spends the majority of their time day dreaming about bacon and sausage and how to telepathically move the food from Cheesecake Factory's kitchen to my living room, I surprisingly had a hard time deciding what I wanted our dinner menu for our wedding to be. I already walked you through our hors d'oeuvres (guess how many times I typed that before getting the spelling right) - which to me, was the easier part of the planning. We had more liberty. We could be fun and not worry so much about elegance and personal preference. Our caterers did a fantastic job of continuing the fun, unpretentious menu plan, but elevating it so it was a bit more sophisticated for dinner.
I loved the idea of doing a soup, sandwich and salad combo for the first course. However, my idea was to do a cheddar grilled cheese, tomato soup, and a mini wedge salad. Our caterer suggested a bit of a twist to make it a little more high end and out of the box, but still fun and pleasing to look at. Instead, we did a taleggio and brioche grilled cheese, cream of leak soup with a chive spring garnish, and a cranberry frisee salad with a cranberry citrus vinaigrette. Yum, yummy, and yummier. The brightness from the vinaigrette helped cut through the heaviness of the cheese and soup. Just a perfect balance and puddle of drool on my PJs.
I loved this. Just loved it and thought it looked so gorgeous. One of my favorite drinks in all the land is frozen lemonade with blueberry vodka. Oh man. Get it and drink it and watch how much fun your taste buds have doing the running man into the wee hours of the night. Anyway, I wanted to incorporate that, along with another nod to my home state, Maine, so we decided to turn that drink into our intermezzo. Here we have Absolute Citron sorbet with a blueberry and mint garnish.
Ah....our entree. What a labor of love. This was SO delicious and even more gorgeous to look at. Since our wedding was on the cusp of fall, I wanted to bring in some color elements that coincided with the season. Here, we have filet mignon with jumbo prawns and grilled autumn vegetables. Everything is resting on a bed of white cheddar grits and accented with a roasted pepper coulis. Beautiful right? I loved the fact we did grits. It was a great alternative to traditional meat and potatoes but provided a hearty, soul warming starch.
I'm the farthest thing from vegetarian, but as you know, my BFF Caitlin is. I let her choose which option she wanted and ended up with a roasted vegetable phyllo purse with a beautiful and fragrant rosemary garnish. From what I hear, this was delicious.
I had a tricky time finding an elegant, comfort food themed wedding menu so if this is your thing (call me) hopefully this provided you with some inspiration. Stay hungry!