Letting Go in Order to Get Hitched
After six years, most of them raising our two children, my partner and I are taking the marriage plunge this summer. Being a professional chef and a control freak about food, I always figured I’d cater my own wedding. Parenthood has given me a hard dose of reality. Getting dinner on the table is an accomplishment, so pigs will fly before I’m the one to serve our nuptial feast to 80 of our close friends and family (without getting a divorce the next day).
Having kids has restricted our time, energy, and monetary resources so we have had to modify our pre-parenting wedding visions. While I may plan the menu, order the food, and season the sauce, my first vow to my fiance ©e has been that the only food I plan to touch on our big day is what’s on my own plate.
Having restrictions isn’t so bad. It helps us make decisions in this you-can-have-it-all world. Our budget inspires creativity. A chef friend of mine, whom I trust, has agreed to cater our wedding in exchange for my services at a job of hers later in the year.
We live in on a gorgeous piece of land in Vermont so we’re going to have the reception at home. The menu will be country simple: barbequed baby back ribs and chicken, grilled corn on the cob, garden grown cucumber-red onion salad and platters of sliced beef steak tomatoes, my mom’s red bliss potato salad, cornbread, homemade pickles, strawberry lemonade, and a keg of local beer.
Guests will bring a pie of their choice to go with vanilla ice cream. The cornbread will be ultra moist with the addition of creamed corn and the barbeque sauce will be flavored with apple cider vinegar and maple syrup.
We’ll serve drinks in mason jars, decorate with red checked tablecloths and sunflowers I’m about to plant, and have our friend’s band treat us to original music with a bluegrass flavor.
Our goals for the day are to be present with each other, our kids and our guests, to be relaxed and positive, to eat well, and above all, to have fun.
Browse Culinary Arts Schools & Colleges
- Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
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- Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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- Hands-on culinary education with focused attention on each student
- An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
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- Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
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- A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
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- Accredited by the American Culinary Federation (ACF).
- Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.
With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.
- Preparing individuals for career opportunities, technology training, and certifications for the medical, culinary arts, HVAC repair, legal, and cosmetology fields since 1934.
- Has many lecture classes with a maximum of a 30:1 student to teacher ratio, and most lab classes with a maximum of an 18:1 student to teacher ratio.
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- Financial Aid