Thursday, September 9, 2010
A Wedding Menu: Part I
Shannon and I are in full wedding reception planning mode. We have a little under two months until our reception (less than one month until our wedding!), and we both know the time is going to fly.
Did I mention that between now and the reception, I'm in charge of a week-long series of programming, out-of-town for a conference where I'm presenting three times, and we have a smattering of other obligations both personal and professional? If not, I've now mentioned it. It's going to be a wild, crazy two months.
Luckily, we both have very supportive families that are working to help us in any way that they can. I have to admit that their willingness to lend a hand has been invaluable.
We spent the three-day weekend at my parents' lake property enjoying some light camping - I say "light" because we have a bathroom with a shower - and the fresh air. It was a brilliant weekend to be outdoors. Mid-to-upper 70s, sunny and breezy. In the midst of all that outdoorsy enjoyment, somewhere between the S'mores and the wine and the BBQ pork tenderloin, we talked a bit about the menu for our reception. It seemed to make perfect sense at the time.
Shannon and I are committed to the backyard BBQ theme that we've established for ourselves. We want our food to be exactly what you'd find in any picnic-type environment. Simple. Fresh. Awesomely yummy. So what does that mean?
It means my dad has offered to slow smoke beef brisket and make his famous baked beans. It means my mom is going to help us inject a few turkeys with some tasty brines before we deep fry them golden brown. It means that my parents offered to pull out all the stops and make their unbelievably sinful homemade potato chips in mass quantities to help us feed the 200-ish people we're inviting to attend our backyard festivities.
I. Am. So. Excited.
My parents make the best homemade potato chips. Really. They sold them at my sister's softball tournament for something like $4.50 a basket, and people came back for a second basket. Even a third. So good. The fact that my parents offered up their chip-making prowess just about made my weekend.
While the rest of the menu hasn't been officially designated - we still need to talk salads and cupcakes among other things - we have a really fantastic base from which to build.
It's going to be delicious.