When Clive and I decided on a cottage wedding, we basically signed up for barbecue and all the fixin’s as our menu. Outside of breakfast food, barbecue is my favorite thing to eat. I LOVE veggie dogs with all the toppings (ketchup, mustard, green relish, rhubarb relish and cheeze whiz). I love shish kabob’d vegetables with lots of garlic butter. I still lust after the smell of barbecued chicken even though it’s been nearly ten years since I’ve eaten chicken (and even longer since I’ve actually had barbecued chicken).
My family and I are going to prepare the food on the Friday and Saturday before the wedding (being held on Sunday, July 27). For the meal, there will be a potato salad, a curry pasta salad, a carrot/raisin salad, mixed green salad, hamburgers and marinated portabella burgers with goat cheese. Yum, yum, yum.
Immediately after the ceremony, we’re bringing everyone together to do a champagne and/or punch toast. Because we’re not doing a formal sitdown dinner, this will be when people have the chance to speak if they want to. It also allows us to tell our guests what the rest of the day holds (hopefully they’ve brought their swimsuits!). Along with the punch we’ll offer a few aps, cheese ball and crackers, olives & pickles, and these, if they’re any good. I first saw these in my Spring 2005 issue of Martha Stewart Weddings and liked how fancy and delicious they looked for the one fancy part of our wedding. I also wonder if these would be delicious… but I may be getting in over my head because I have to bake six different kinds of cookies before the wedding as well for our “cookie bar”.
Oh, and we’re having a formal wedding cake too.
The ceremony is at 1pm, appetizers, punch and champagne at 1:30ish, meal at 3, cake at 5ish and if people want to stick around into the evening they can. We’re having a bon fire and will offer even MORE food- hot dogs (hopefully we can find some higher quality locally made weiners) and marshmallows.
I doubt our guests will go hungry.
Oh, and anything Martha turns out well…
