Here is how a typical conversation with a bride and groom transpires. I ask what they like food wise, what the feel of the reception will be like, and if any themes are possible to build around. Carolyn let it slip that her future husband has a crazy long and confusing Greek name, something like Korfilaiatisisas (but not really, I never once tried to pronounce it, people mangle my seemingly simple Lastoskie daily). So I proposed a greek buffet and they loved the idea. Leann told me she loved mashed potatoes, and heard we made really good ones, but then she mentioned many family guests were from the Southwest, so we tossed the mashers idea out the window and went with a simple Tex-Mex theme.
The Greek Bazaar was in the Dunham Cellars Hangar Room (they are still undecided if wedding receptions will be held there often, but it is a great spot, beg and plead to let them be your host). Here is a shot of the reception room.
Mill Creek Garden played host for the Tex Mex Reception, awesome hosts as always. We didn't bring the camera to the reception, hopefully some will be emailed our way.
New Favorites Things
- Greek Mothers. Pete's mom approached me towards the end of the evening and offered beautiful words regarding our food and service. I thanked her profusely and asked if the buffet was Greek enough (as this was our first crack at a Greek themed... anything). "It was soooo Greek!" she exclaimed. "Oh my goodness, my husband even told me this is better and more Greek than his cooking!" Kinder words could not have be offered.
- The Grill at Dunham. We grilled/roasted 20 whole chickens that had been marinating in oregano, lemon, pepper, and salt for 24 hours. That machine is incredible, it sounds like a jet engine when the burners are on. I can't wait to use it again.