Ok, ladies and gents.
This is the first of many posts. Get those bibs ready... it's chow time.
Let's start with the hors d'oeuvres...
My 8 hour day with caterers, discussing the eco-friendly possibilities of our wedding meal can be summed up in just three words:
Keep it simple.
At least for us Midwesterners, simple means sticking to "what we know." Don't strive to impress. Just strive for what you enjoy-- what best conveys the overall vision of your wedding and best expresses you as a couple.
(Therefore, there may or may not be small slices of deep dish pizza served at the end of the night... ).
Rather than opting for cerviche or escargot, just share what most tantalizes your palate. Or share food that best expresses your culture and traditions. Your guests will appreciate this personalized flare, too.
So, you've probably caught on to my vision by now, but in addition to the "local, sustainable" fare, I am currently working with the caterers to create a "destination" hors d'oeuvres theme-- delicacies that embody the flavors of our favorite vacation spots: a mini Meditterranean shawarma (yes, the vegetarian will agree to meat at her wedding... as long as it's grass fed, free range, and local!), Italian bruschetta, Uruguayan empanadas and phyllo puffs with brie and apricot...
--To be continued once my growling stomach is appeased--
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