First Meal After Vows: Ribs and Chicken

Things are getting crazy around here. I’ve taken the next three weeks off from my personal chef clients so I can get ready for my wedding, and then honeymoon at the Cape till September. With most of the non-culinary wedding details behind me, this week I get to focus on the food.

I’ve made shopping and to-do lists that will get me through the day of the wedding. My mother’s going to get a bunch of ingredients at Costco on Wednesday (like the ribs, chicken, soda, olive oil, and napkins). I’ll pick up whatever she hasn’t gotten on Thursday, including the wine, marinade ingredients for the lemon parmesan chicken and the tomatoes for the summer tomato platter, which will give them time to ripen a bit more.

I plan to get the corn on Friday, which is not ideal, as the sugar will start to convert to starch, but I don’t want to have to do that on the morning of the wedding. I don’t know if we’ll have time to shuck the corn, but with out-of-town guests milling around, it shouldn’t be a problem.

Friday morning, the maid of honor (a chef too) and I will make the dressing for the cucumber salad with fresh oregano, mix the sangria so it will improve overnight, make the strawberry ice blocks for the lemonade, and marinate the chicken (and the tofu in balsamic honey herb glaze). We’ll also get out all the serving dishes and utensils and give them a wash as they’ve been stored away since the last large catering event (before I had kids).

While we’re working in the kitchen, the groom and his best man will set up the buffet tables, the bar, the grill, and the guests’ tables and chairs.

Before we call it quits on Friday, we’ll also arrange an antipasto platter with imported provolone, marinated fresh mozzarella balls, dry salami, sungold tomatoes, pepperoncini, and artichoke hearts for the evening bonfire for anyone who’s in town the night before the wedding. That, along with some crusty bread, brownies from my soon-to-be mother-in-law, some bottles of shiraz-cabernet, and a keg of summer ale, and we’ll be set to start receiving guests at 8 pm.

Another chef friend will be the food queen on the day of the wedding. She’ill finish the salads, pre-cook the ribs, toss the cucumber salad, boil the corn on the cob, put everything into bowls, platters, and baskets, and garnish. Other items on the menu that are being brought by guests are cornbread, potato-egg salad, and lots and lots of pies for dessert (with vanilla ice cream, of course).

I can hardly believe it’s happening. I hope all the planning and hard work put in up till now will mean that I don’t have to do a thing on my wedding day except enjoy my !husband!, my children, and my family and friends. Wish me luck!

Featured Culinary Schools

Searching Searching ...

Matching School Ads
5 Program(s) Found
  • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
  • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
  • Offers programs in design, media arts, fashion, and culinary.
  • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
  • Over 50 campus locations nationwide.
Show more [+]
Good for Working Adults
  • Flexible Scheduling
  • Financial Aid
  • Transferable Credits
1 Program(s) Found
  • Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
  • Offers programs in psychology/social work, business management, medical billing, criminal justice, and more.
  • Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
  • Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
Show more [+]
  • Online Courses
1 Program(s) Found
  • Offers more than 150 self-paced, career-relevant programs that are connected to a supportive 24/7 online community of students and faculty.
  • Profiled in many publications such as The Boston Globe, Fox Business, and  Inside Higher Ed.
  • Nearly 25,000 graduates each year.
  • Accredited by the Distance Education Accrediting Commission (DEAC).
  • Founded in 1890 in Scranton, Pennsylvania    
Show more [+]
  • Online Courses
5 Program(s) Found
  • Its first location, in Paris, officially opened its doors as a culinary school in 1895.
  • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
  • Provide hands-on training from instructors who are certified, master chefs.
  • Offer flexible schedules and online programs.
  • Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
Show more [+]
Good for Working Adults
  • Flexible Scheduling
  • Financial Aid