I’ve always been kind of… particular. I like to think it’s a charming little quirk to what would otherwise be a bland personality. Some of my “quirks” are 100% natural and I have no explanation for them, and can’t hide them even if I try. Others though, I admit are a bit fabricated, but after exhausting so much effort in making them a part of me they are now here to stay.
Serious OCD about things that don’t matter (stacking of dishes in cupboards, folding of sports bras, odd number tv volume, etc) is a defective gene I’m stuck with.
My heavy Cleveland accent (ayy-ccent) falls somewhere in the middle, as it has always been buried inside of me, but became exacerbated during college due to the delight of separating myself from the folk of the OH/PA border. Drinking is a serious culprit of extreme vowel shifting and is always quite funny to intoxicated non-CLE friends.
My crazy palate and eating habits? Some combination of attention-seeking and wanting-to-be-a-pain-in-the-ass-to-everyone-that-wants-to-make-dinner-plans. But now that is here to stay as well.
You’re in for a fun ride, B…
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Planning a menu for 120 people of extremely diverse lifestyles has been a challenge to say the least. Not to mention our insistance on hosting a hybrid party of our past and current lives. Keep in mind this means upbringings of:
Down-home, back woods, tuna-noodle-casserole and Friday Football Games (mine)
Columbus suburb, amateur-restauranteur, more kids in his graduating class than in my whole town (his)
Mafia-filled, violent crime encrusted, strip mall extraordinaire, armpit of Ohio ((and EWWW Steelers fans)) (college)
Metro, Starbucks and luxury SUVs on every corner, condo-living (post grad)
Southern-f’ing-California, who’s easy going, surfer-dude attitude has yet to be adopted but may be inevitable (present)
So ANYWAYS, we did a quick sizing-up of our food-itude (I just made that up) and decided on a few things.
– Plated dinners are out of the question. Baked Tofu and Eggplant Rollatini will send 99% of the party down the street Panini’s for “meals with MEAT”
– It has to be awesomely tasty, and I must con at least half the guests into trying something they don’t normally eat (and enjoy it!)
So this is what we came up with. Drum roll please…
< SPOILER ALERT! : Actual wedding menu below. If you want The Big Day’s cuisine to be a surprise, or if you are currently a little bit hungry, turn around now. This is your warning! >
Butler-passed TBD Signature Drink and assortment of Great Lakes beers
Station 1 – Soups and Salads
Chillean Caesar, Asian Bib tossed in Ginger Sesame Vinaigrette
Chicken Tortilla, Wild Mushroom
Station 2 – Sushi
Assortment of Seafood & Vegetarian Sushi Rolls and Sashimi
Station 3 – Mediterranean Bar
Hummus – Traditional, Spicy Red Pepper, and Roasted Garlic
Spiced Marinated Feta & Fresh Pita Bread
Station 4 – Asian Fushion
Fresh Vegetable Stir Fry
Thai Sweet Chili Beef & Szechwan Chicken
Spring Rolls with Peanut Sauce
Ginger Rice & Lo Mein
Station 5 – Mexi-Cali
Chicken & Vegetarian Quesadillas
Warm Smoked Chicken Dip
Pico De Gallo, Black Bean & Roasted Corn Salsa, Habanera Pineapple Salsa
Homemade Tortilla Chips
Display of Wedding “Cake” Petit Fours
Seattle’s Best Coffee and Tea
What do you think? Are you drooling yet? Luckily it’s almost lunchtime here :)