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Wednesday, June 3, 2009

Andrea and Michaela's Weddings (Not to each other)

Two down, Fifteen to go.

We kicked off the wedding season in grand style Saturday. Andrea and Marc celebrated their union at Hence Cellars with 175 guests and a huge appetizer buffet. Michaela and Taylor filled Areus for a 130 person family style meal blowout.

Taylor and Michaela's Menu
- passed appetizers during cocktail hour
- whole leaf ceasar salad, poached salmon, poached shrimp, seared scallops, garlicky croutons
- red wine glazed grilled beef tenderloin with bordelaise sauce, rosemary grilled chicken with herbed vinaigrette, israeli cous cous and spring vegetables
- blanched asparagus, roasted walla walla spring onions, sauteed morels

Andrea and Marc's Menu
- too many appetizers to list... here are the highlights
- deviled whole egg, caper, shallot, dijon, mayo mixture
- french styled pulled pork
- paninis, turkey and bacon, portabella mushroom and roasted red pepper
- shrimp and scallop skewers with lemon butter

New (not so) Favorite Things:
  • My son was born 5 1/2 years ago. After a short nicu stay and a healthy period of growth the head lady and I threw a party in his honor. I was a teacher at the time, but did the food for the 70 or so guests out of our little kitchen. It was a Spring theme, asparagus, grilled oysters, a picnic ham, and one of my favorite things ever, deviled eggs (a version ever so similar to Chef Rick Mahan's at Waterboy in Sacramento). To be tricky, I perfectly hard boiled 150 eggs, had my 80 year old grandmother peel most of them (she always wants a job, to this day she reminds me of her slow egg torture) (which left us with 100 perfectly intact eggs), sliced off a bit from the bottom, sliced off a cap from the top, scooped out the yolk (which left us 80 intact eggs), made the deviled mixture, piped the mix into the standing eggs (which left us with 70 intact eggs), and put the original top back on. The end result is a standing hard boiled egg, unblemished, filled unbeknowst to the guest with pure delight. I was thrilled with the result, but downcast due to the amazing amount of time and effort it required. I vowed never to do them again for more than say... ten people. But I am stupid, and forgetful, and temporarily lost my mind when discussing the menu with Andrea and her mother (Anne from Amore Flowers). And so I agreed, no proposed, to do my special eggs for 175 people. And the day before the reception I spent 5 and 1/2 hours working on eggs... only eggs. So again I proclaim (and will probably forget) to never again do my special eggs for more than 10 people.


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