food, food, and more food!

Back in June we blogged about the foods that would be served at the reception. Here are actual photos of it along with some of the yumminess that was served at the tea ceremony.

Some of the highlights at the tea ceremony were Brodard‘s famous nem nuong spring rolls and a favorite all around of Thanh Son Tofu‘s pandan tofu pudding dessert all delivered by Thanh himself! Now that’s what you call VIP service, baby!

Sesame Seared Ahi with Wasabi Aioli on a Crispy (edible) Wonton Spoon

Coconut Shrimp Lollipop with Orange Plum Sauce

Butter Lettuce Salad with Caramel Roasted Pears, Aged White Cheddar, Sugared Pecans and Maple Apple Cider Vinaigrette

Dual Entree of Grilled Filet Mignon with a classic duet of Bordelaise and Bernaise & Seared King Salmon with Meyer Lemon Buerre Blanc. Served with roasted asparagus with smoked sea salt and potato gratin dauphinoise.

Red velvet wedding cake

Mini apple cobblers in a martini glass. This was my favorite and I almost didn’t even get to try it. While I was changing into my beyonce outfit, Rob had come down to the bridal suite to bring me one. This is when he got semi suspicious b/c someone said he wasn’t allowed in so he passed the dessert to someone to bring in to me. Thanks, babe!

It was just unfortunate that a lot of our guests received their entrees cold. I think there was just too many guests to be able to deliver everything out nice and hot. Overall all the edibles turned out very well, including the champagne/cider greeting, the pre-poured cognac at each seat and the open beer and wine bar.

Photos courtesy of Kim Le Photography.

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