{A Laid Back, Labor Day Menu}

Apart from the whole committing-to-a-lifetime-with-your-soul-mate thing, one of the best parts of getting married is, in fact, the food. We’re really lucky to have found our neighbors at Joshua’s Catering, a green company that is known for their local, seasonal, and organic ingredients. We’ll be adding some flavors of our own by making our own pumpkin whoopie pies, which we tested out last week and Pete’s family approved. We’re also going to be brewing a summer beer (TBD) and canning homemade berry jams for our family as favors.

I figured now would be an appropriate time to share our full menu. It’s an alternative twist on a Labor Day picnic, with locally farmed, grass-fed, organic meats. We’re not having a traditional wedding cake, instead we wanted to have a trio of desserts. Each guest will be served a watermelon gazpacho, whoopie pie, and last but not least, banana crème brûlée—a slight nod to my brother, who is a fan of banana-flavored desserts and was kind enough to approve of us getting married on his birthday.

Starters

  • Grass-fed beef  sliders with caramelized onions and Gruyère cheese
  • Endive and goat cheese with dried cranberries and reduced balsamic vinegar
  • Gazpacho shooter with blackened gulf shrimp


{Intermezzo of peach sorbet}

Salad

  • Arugula and goat cheese with roasted beets, hearts of palm, and a reduced red wine vinaigrette

Dinner

  • Blackened shrimp taco with black bean and corn salsa, served with summer slaw
    OR
  • Chipotle barbecued chicken with truffle mac n’ cheese and grilled asparagus
  • With baskets of gaufrette potato chips to share


Dessert

  • Banana crème brûlée
  • Watermelon gazpacho
  • Homemade pumpkin whoopie pies with cream cheese filling

We were surprised by how difficult it was to find a sustainable caterer that focused on local efforts. That being said, we also had a tasting at Birchtree Catering, where the chef/owner Rasa couldn’t have been any sweeter, but overall Joshua’s Catering was a better fit (plus the owner and chef are super charming and flexible).

For you fellow wedding attendees out there, do you tend to take notice when caterers use locally-sourced ingredients, or not so much?

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We Heart: Our Wedding Vendors

I haven’t really written at all about our wedding plans, so I figured I should share some of our vendors with you guys now that things seem to be coming together smoothly. We’ve decided on an incredibly intimate ceremony and reception in our own backyard this September with our parents and siblings & their significant others (and Betty White). Having our immediate family gathered together at a long farm table, enjoying a locally-grown, delicious meal together is our vision of what our reception will be like. We’re not doing things traditionally by any means, so we’re looking forward to coming up with ways to personalize the wedding to make it our own.

Photo courtesy of Ruffled

Our fantabulous vendors will be attending tomorrow’s Lovesick Expo at World Cafe Live, an earth-friendly, guy-friendly, budget-friendly wedding event. If you’re engaged (or even if you’re not), consider swinging by between 11am-3pm to chat with some amazingly talented people (tickets are only $6.50 online).

First up is the first vendor we booked, Morrissey Photo, a husband and wife team who couldn’t be any cuter. We really love their artistic style and can’t wait to have them capture the day. They’re very laid back and totally up for our ideas, so we are smitten.

Photos courtesy of Morrissey Photo

For our caterer, we wanted to have as much locally grown, fresh food as possible, which is why we went with Joshua’s Catering, based right around the corner in Jenkintown. We were blown away by how much the owner, David, was on the same page as us from the very beginning. Pete had someone to ramble with about red worms and composting and I had someone to gush with about local cheeses and wanting to raise chickens. We’ve been throwing some menu ideas back and forth, and we can’t wait for our tasting.

Photos courtesy of Joshua’s Events

Our florist, Love ‘n Fresh Flowers, is a petite, sustainably managed, urban flower farm and floral design studio with locally grown flowers. We really wanted stunning, quirky flowers—from my bridal bouquet to his boutonniere—so we’ll be working with the owner, Jennie Love, to create some sweet floral accents.

Photos courtesy of Love ‘n Fresh Flowers

It was important to us to have a non-denominational officiant, which is why we were drawn to Journeys of the Heart since they’ll craft the ceremony based on our own style and personality. They work with couples to personalize the ceremony by sharing their individual story creatively and with a good sense of humor.

Photos courtesy of Journeys of the Heart

We selected Naila, one of their officiants, because we connected with her bio instantly (anyone who references “The Princess Bride” and uses the word “goober” in their officiant writeup is a-ok in my book).

Our only non-Lovesick vendor (but still equally as awesome) is Luke Cleary, our ceremony and cocktail musician. When we first started discussing wedding plans, we talked about how nice it would be to have a guitarist playing classic and contemporary songs in our own backyard. Luckily Luke is well versed in old-school numbers, but also knows a lot of our favorites like David Bowie—he even taught a group of students an entire Bowie concert at the School of Rock.

It’s been nice being able to plan everything together with Pete—I’m thrilled he is actually interested in things like boutonnieres and ceremony decor (gasp). He’s even gone a bit crazy on Pinterest lately, which is my favorite way to collect wedding inspiration. I’ll be sure to share some of our DIY ideas soon, we’re really excited to incorporate things like canning (ginger peach jam favors, yes please!) and home brewing. Fun times! Anyway, that’s our geeky wedding news, I’ll be back to posting photos of Betty White in no time, pinky swear.