An Edible Marriage

Well, since my last post I graduated college, got married, went on honeymoon, packed up my entire life, and moved to California where the new hubby and I have been in limbo for a few weeks between a storage unit and my dad's house. Needless to say, things have been a bit crazy...

Anyway, first things first - I must give props to the deliciousness that graced our wedding:

Edible Flower Bouquets - I wanted my bridesmaids and I to have completely edible bouquets, so I grew lots of edible flowers in my own yard, but ended up using flowers grown by the folks at Colinwood Farm.

Also, my friend Sarah figured out how to make roses out of bacon!! She put a dab of hot glue on a skewer, topped the glue with lettuce, and topped the lettuce with bacon baked in the shape of a rose bud. The glue gave the structure integrity while the lettuce acted as a barrier between bacon an glue. Brilliant!  While I was freaking out before the wedding, my bridesmaids assembled our bouquets with bacon roses, pea vines, bachelor buttons, squash blossoms, calendula, nasturtiums, and my favorite - columbine! Then immediately after the ceremony we chowed down.

Madres Catering - These ladies were an absolute pleasure to work with. They were totally chill and down for anything. They used local and/or organic produce and let us provide the meat and bread from our favorite folks at the farmers market (Skagit River Valley Ranch, Stokesberry Farms, and Tall Grass Bakery).  After our ceremony, we were greeted at our reception venue by Madres' lovely staff and a selection of appetizers. We chose to have a "heavy appetizer" style reception so our guests could be free to eat and drink as they please without having to conform to a set dinner plan. Here is our menu with pictures where I have them:

Salad Cups! 

Soup Shots 

Shots of zesty tomato soup that I found to be an important injection of calories between hugs and conversation!

Crostinis with:

Shredded chicken tinga

Roasted cumin mushrooms with parmesan

Dilled salmon

Polenta Triangles with Roast Tomato Chutney (so good!)

Bacon Wrapped Cesar Potatoes

Roast potatoes with Cesar dressing, wrapped in bacon (delicious!)

Sausage Bites with a Trio of Dips

Skagit Valley sweet and hot Italian sausages wrapped in pastry dough

Slider Bar:

Cuban pulled pork

Beef patties

Vegan roast veggies

Condiments

Tall Grass Bakery brioche or mutli-grain slider buns

NON-ALCOHOLIC BEVERAGES:

Heather's Groovy Drink Mix

(Heather is one of the owners of Madres, she is a wizard with a blender and whatever happens to be in season!)

Dry Sodas

ALCOHOLIC BEVERAGES:

Homebrew!

Made by me, Alex, and our friends!

(and supplemented with Elysian beer and Charles Shaw wine)

The only one not on the list is the beer we toasted with - a brew that Alex and I concocted together:

Lavender Ginger IPA

(Also Sarah designed this gorgeous drink menu!)

Trophy Cupcakes - Dessert was a couple hundred mini cupcakes of three different flavors: Snickerdoodle, Triple Chocolate, and Hummingbird (a more savory dessert cake made with banana, pineapple, and coconut).

In addition to Trophy cupcakes, Alex's sister made gluten-free vegan cupcakes ( you can see a few at the edges of the photo above, at the base of the tier).

T'was a delicious wedding indeed!