Finally, I'm back after a full year of wedding madness, and three months of newlywedded bliss, sustained in part I am certain by the best wedding feast ever. With our devotion to soul-nourishing love grub, me and Jon's wedding menu was a testament to our southern roots and un-heart healthy classics, with an ever so slight gourmet twist. We lucked out with the first unrainy day during this year's crazy May monsoon, and were blessed with a perfectly breezy sunshiny day. Beggar's Banquet, an amazing catering company out of Orange, VA, surpassed every single one of our expectations and then some...hmm, I think that may have something to do with the fact that this place is helmed by two moms with a passion for food – my kinda gals. They started us off with adorable baby cucumber cups piped with blue cheese mousse, garnished with crisp bacon, and fried green roma tomato "stackers" with sliced Granny Smith apple and boursin cream on crisp whole wheat croute. On the line were the real beauties: pulled pork bbq with rolls and three mouth-watering sauces, including a traditional bbq, white horseradish and bourbon-mustard sauce, ooh yeah, and it gets better, if that's possible.
The spread included steamed spiced shrimp with Old Bay, lemons, and cocktail sauce of course; homemade slaw; sliced red potato salad with capers, red onions, fresh herbs and vinaigrette; homemade macaroni and cheese with fresh bread crumbs (this stuff was no joke), the real deal southern-style collards, traditional deviled eggs, and homemade baked beans, with chipotles and topped with practically a whole slab of bacon. Love was in the air and so was the sweet smell of bacon – sweet bacon love at its finest.
