Planning our wedding was stressful. And exciting. And maddening. And fun. And frustrating. Some things I could just not get motivated to take care of. I didn’t care a lot about what some would consider “traditional” wedding decisions. Where people would sit. What type of guest book to get. So I dragged my feet and hemmed and hawed about certain decisions–but when it came to wedding food, I knew exactly what I wanted and how I wanted it done.
First things first: Wedding cake. Does anybody even like that crap anyway? Does any person legitimately enjoy eating cake? And wedding cake is the worst of it–75% frosting, 25% frills and fondant. I couldn’t see myself paying a couple hundred dollars for something I wouldn’t eat anyway. Our solution? Wedding pie. We ended up ordering them from Barb’s Pies in Ferndale, Washington, and they turned out perfect. My father in law made a tiered stand for them and the whole set up was better than I could have imagined. I got that cute pie sign from the World Market last February, right around the time we decided on pies and it was totally meant to be at our wedding.
After I had the pie idea nailed down, I moved onto dinner. It was an outdoor wedding at gorgeous Vartanyan Estate Winery and so I knew I wanted something outdoor friendly–but also elevated. Kabobs was the first thing that came to mind. Thanks to my lovely mother in law, we were able to pull off the food like a well oiled machine. She had a whole brigade of friends show up to man the grill and serve everyone.
We had beef and chicken kabob marinated in easy, but assertive marinades. The chicken was dusted in Emerill Lagasse’s “essence” and smoked before being grilled the next day. The chicken was marinated in lemon juice, dijon mustard, fresh rosemary, garlic, and salt and pepper.
My only regret that day was not getting to eat more of the spread. I think I had a bit of cheesecake and a bite of salad. It was nice to see everyone else chowing down, though.