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!