Woo! Part Two of our wedding day is here and its all about everyone’s favorite thing food and drinks. If you missed Part One, check it out here.
The side patio became our reception area immediately after the ceremony.
Guests were encouraged to feast on hors d’oeuvres, enjoy a drink and even get a tattoo.
While our guests chatted, Nate and I stayed on the small side yard to sign the marriage license, were congratulated by friends and tried to shake off our nerves.
Homemade Hors d’oeuvres
After a lot of discussion and budget negotiations, we decided to ask our families to help out with a simple appetizer spread instead of having it catered. It included Salt-Crusted Potatoes with Cilantro Mojo, Uncle Tom’s Spicy Hummus and Caprese Skewers with Balsamic Glaze. I am including the recipes at the bottom of the post for those of you requesting them! We received many compliments on the food so I was so glad we focused on a few good recipes. My mom was a major help on the menu selection and she gets all the props on the potato dish.
Our bar was manned by two strapping lads – Steve and Cameron (above). Steve is a friends of ours from way back and we were thrilled they agreed to bartend for us.
Our glass party favors were stacked next to our seating chart for guests to pick up and use at the bar. We also had biodegradable cocktail and pint glasses on hand since we knew it would be hard for everyone to keep track of their glass.
We served three types of wine that we personalized with cat labels. I spent a lot of time finding the best wine for the wedding. I wanted something good and inexpensive which was not the easiest combo. Over 6-8 weeks, I believe I tried about 18 different possibilities before deciding on three. Amazingly, the final selections all came from Trader Joes and I was able to special order cases so it was a really simple process. We served Espiral Vinho Verde ($3.99), Barbera D-Asti ($4.99) and Honey Moon Vigonier ($4.99). We placed the Barbera and Vigonier on each table and the Vinho Verde was served at the bar.
On to the carbonated drinks on tap. Natural Light or “Nate Light” as we call it, was a given. It’s Nate’s preferred beverage and was the easiest decision of the whole wedding. We had two kegs ready to go since we knew this would be a crowd pleaser for our crew. We also got a keg of Bear Republic Racer 5, a really nice hoppy IPA from Healdsburg, CA. It was mainly for those of us who like a little more flavor in our beer than Natty.
Then we had a pony keg of Two Rivers Blood Orange Cider for toasting. Nate and I are not big sparkling wine people and I though a hard cider would work really well for our wedding. The blood orange flavor is our favorite. It’s not too sweet or sour and had a lovely orange color that even matched the wedding!
And wait, there’s more! On top of the beer and wine, we also had well drinks. We kept it very simple with a few mixers and let our guests order whatever combination they liked at the bar.
Our non-alcoholic beverages were served next to the bar. Cans were displayed in my parents canoe and then we had iced tea and lemonade as well.
Decor and Setup
While the guests snacked and we took a breather, our wedding party went to work on the ceremony site transforming it into the dancing and dining area. About 60% of the crew have experience as wait staff or stage crew so we knew they could handle the task like the pros they are.
Everyone had a job. The boys moved the chairs and brought out tables stashed behind the redwood trees into four long rows. Then the girls brought out the tablecloths and decor.
I purposely kept the tablescapes simple. We had bright striped runners, herb pots, votives, two bottles of cat wine, mixed nuts and wine openers. Adie and Nikki had cleverly packed each table’s decor earlier in the day so all the ladies had to do was bring out the baskets and decorate.
When the tables were ready, water goblets and pitchers of ice water were laid out. (Nate and I wanted to make sure our guests had no problem staying hydrated!)
Once the “set change” was done, guests were asked to find their table. Then DJ Scott, announced us and we walked out from the back with refreshments in-hand to sit at our head table.
We hired a wonderful catering company out of Lodi for dinner. They have an amazing paella that they make on site. You can imagine how wonderful it smelled with the garlic and saffron. It was heavenly. We had deliberated a long time on what food to serve our guests and I am so glad we went with the paella. I have never heard so many people rave about a catered event before. Addy’s was just fabulous.
They served their house (chicken, shrimp and andouille sausage) and vegetarian paella. The meal was easily modified for our vegan friends by just removing the garlic aioli. Addy’s also served a green salad and bread along with the dish and guest were encouraged to have seconds. We actually had an amazing amount of leftovers as well so we certainly got our moneys worth.
Nate and I sat at the front with the Jeff, his wife Rachel, my sister Ali and her husband Kevin. We greeted people as they made their way to the paella bar. It was wonderful to be able to look out at all our guests from the head table. The setting was so lovely and only got better as the sun dipped low.
Thanks for reading through this second wedding recap! With summer officially over and school starting today I am working on getting on regular posting schedule.
Salt-Crusted Potatoes with Cilantro Mole Sauce
- 1 pound small potatoes
- 3 cups water
- 1/2 cup Kosher salt
- 3 large garlic cloves chopped
- 1 green chili pepper, seeded and chopped
- Leaves from a bunch of fresh cilantro chopped
- 1 tsp freshly ground cumin seeds
- 1/2 cup extra-virgin olive oil
- 2 tsps white wine vinegar
- Put the potatoes, water, and Kosher salt into a pot and simmer uncovered for 10 minutes. With a wooden skewer, test to see if they are tender. Pour off most of the water, reserving as much salt as possible.
- Lower the heat and keep a watchful eye on the potatoes. The goal is to let the water evaporate so the potatoes are coated in salt. Be careful not to burn the salt or the potatoes. Cook another 3 to 4 minutes, then remove the potatoes and let cool.
- Use a kitchen towel to wipe the excess salt off each potato, leaving only a light dusting of salt on each. Clean the potatoes one by one so the skins don’t break.
- To make the cilantro mole – put the garlic, green chili pepper, and 1 teaspoon salt in a mortar, and pound into a paste. Add the cilantro leaves, and pound until they are incorporated into the paste. Add the cumin, and gradually mix in the oil to make a smooth sauce. Just before serving, add the vinegar, and spoon into a small bowl.
- Serve the potatoes and sauce at room temperature.
Uncle Tom’s Spicy Hummus
- 2 cans garbanzo beans drained
- 1 small (7 oz) can of chipotle peppers in adobo sauce
- 1/4 cup yogurt
- 2 cup tahini
- juice of 2-3 limes
- 1 tsp. salt
- 1 tsp cumin powder
- 2-3 cloves garlic
Put chipotle peppers in blender, and mix with small quantities of milk until evenly-mixed and smooth. Serve with crudité and pita chips.
Caprese Skewers with Balsamic Glaze
- cherry or grape tomatoes
- mini mozzarella cheese balls
- fresh basil leaves, cut in half if large
- balsamic glaze
- salt & pepper
Cut tomatoes in half. Thread the mozzarella cheese ball, basil leaf (fold in half if large) and a tomato half onto a tooth pick. Repeat with remaining ingredients. Season with salt & pepper, then drizzle balsamic glaze on top.