So, about a month ago, Kevin and I picked the venue for our wedding. It was between a rustic, waterfront inn OR a stone, country inn.
I love stone.
I love water too.
Did I mention that Oscar can be a part of the wedding here?
We went with the Stone Manor Inn and cant wait until next June 2011!
Time to test out some caterers. The best part, right? A few weeks ago, I won tickets to a Bridal Show from the Baltimore magazine via twitter. I ended up meeting Paul, the chef/owner of Dionysus Kitchen, and was impressed. I loved his passion and approach to food. I contacted him online when I got home and was talking with him on the phone the next day.
We decided to set up a tasting and were invited to the his family's home for a 5-course meal. The goal of this tasting was "not to sell you on a particular menu, but to illustrate our ethic of cooking from scratch using as many locally sourced ingredients as possible."
We were eating with two other couples and had a great time talking with everyone. We had numerous things in common and realized how small the world really is.
I will attempt to describe each course with as much detail as we were given, but I would never be able to do it justice.
First course: roasted beets, blue cheese, walnuts, vanilla vinaigrette, fresh chives.
Second course: trumpet shaped pasta (forget the name!), fresh chickpeas, asparagus, parsley, parmigiano-reggiano, truffle oil.
Third course: tilapia croquette, fresh tarragon, savory strawberry sauce, spinach puree.
Fourth course: Pear soaked in wine(?), three types of cheese.
Fifth course: Banana Bread Pudding.
I enjoyed every bite. A few highlights:
- I tried fresh chickpeas for the first time. Never knew they were green!
- Wine served with each course, one being a homemade red wine.
- Paul keeps a bag full of all kinds of cheeses in his freezer for making pizzas over the fire. (I want to move in!)
- I pet a chicken in the coup behind their house.
The menu flexibility appeals to us in a big way because we could incorporate our favorites! Also, knowing all the effort this caterer puts into reducing waste and using local & organic ingredients is a big positive.
Looking forward to the next tasting and getting all of these big decisions out of the way!