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!

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More


    See More



    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            Culinary Arts (AS)
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            Intensive Sommelier Training
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            Culinary Arts
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            • Flexible Scheduling
            • Financial Aid