Friday, October 29, 2010

Merci Beaucoup!

Our wedding was completely amazing, the stuff of dreams
and we can't thank you enough



Here is a slide show of all the personal photos that were taken and shared on facebook. 


Professional shots should be up in a couple of weeks

Thursday, October 14, 2010

Let the Wedding Festivities Begin!

It was a blast.

Friday, October 8, 2010

Eat This


Here's what we are serving next Saturday. You will love it so go ahead and start drooling.




Menu

Hand Passed Hors D'Oeuvres
Passed By Butlers In Traditional French Waiter Uniforms

Grilled Fillet of Tuna
Fresh gulf yellow fin tuna, marinated in fresh squeezed fruit juices and char-grilled medium rare on site

Petite Crab Cakes Bearnaise
Local crab and aromatic vegetables, fried in a crunchy breadcrumb coating, and served with our savory BĂ©arnaise sauce for dipping


Marinated Petite Rib Eyes
Bite size tender rib eye steaks, marinated in oils and spices and sauteed on site in a hot buttered iron skillet

Sesame Green Beans Tempura
Fresh green beans, in a sesame and beer tempura, served with soy sauce for dipping

Pita Toast with Wild Mushrooms
Wild mushrooms, shallots, and fresh thyme in a wine and cream reduction, served on toasted pita wedges topped with fresh grated Parmesan and Manchego cheeses.

Cocktail Buffet Presentation
Artfully Arranged

Crawfish Ravigote with Mushrooms En Croustade
Earthy Shitake &white mushrooms with fresh crawfish tails in a velvety brandy cream sauce. Served with Gorgonzola encrusted french bread rounds for spooning. 

Baked Brie with Apple Pecan Sauce
Creamy Brie cheese wrapped in pastry and baked to a golden brown, smothered with apples and pecans in a brown sugar sauce.

Chilled Asparagus with Champagne Vinaigrette
Fresh bright asparagus steamed tender crisp, drizzled with a luscious and tangy champagne vinaigrette

Assorted Olive Display
A variety of assorted olives including Grabers, Black, Stuffed Green & Kalamatta

Raw Oyster Bar
Raw oysters, freshly shucked and presented in a pirogue of ice. With cocktail sauce, lemons, and the traditional condiments.


Soup & Salad Station
Served at the station by a uniformed chef

Isidore Salad
Ice cold iceberg, romaine and green leaf lettuces, with apples, pecans, Gorgonzola crumbles, toasted pine nuts, and red grapes. Tossed with a traditional French Vinaigrette

Duck & Andouille Gumbo
Succulent duck breast and Louisiana smoked Andouille sausage simmered with duck stock, vegetables, and aromatics into a unique and rich local flavor. Served in a Brulot cup for sipping.

Chef Station
 Served at the station by a uniformed chef

Shrimp Napoleon with Fried Eggplant & Grits
 Buttery gulf shrimp in a luxurious cream sauce with mushrooms, garlic and artichoke hearts, served over your choice of thinly sliced fried eggplant rounds or creamy southern grits.

Cheese Stuffed Ravioli with Sun Dried Tomato, Mushroom & Tasso Cream 
Fresh cheese ravioli cradled in a cream reduction with smoky Tasso, earthy mushrooms, tangy sun dried tomatoes, and soft Marscapone cheese

Southern Dessert Buffet
Assorted pies, pralines, cakes, cookies, & other little yummies


Sunday, October 3, 2010

Book of Candles

Wanted to briefly share with you one of our favorite gifts from our showers. This is Jeanne's book of candles.




Isn't it special? We totally heart it.
 The poem reads:

"A box of candles for Jason & Greta

A box of candles that come in a pair
In all different colors for you two to share
The white ones burn first
They are wrapped in white lace
To celebrate your first married night
In your new chosen place
The green pair is taller, and also much thinner
Burn with the first company you have over for dinner
The dark blue candles are for after your first fight
Use them to burn while making up all night
Pink candles set the mood and pave the way
For your first married Valentine's Day
Now when your first year of marriage is through
The cream anniversary pair will light for you two
Red candles aflame, both your futures are bright
Celebrate promotions you've worked toward with all of your might
By this time we hope, maybe just maybe
You can light the purple ones, on the birth of your baby
And just when you thought, you'd put these away
Take the light blue ones out for your fifth anniversary day
Now just one more pair left, for the big two five
The anniversary pair that will keep your love alive
Congratulations Jason and Greta
On the start of your forever
May the two of you always be happy together
And burn these candles
Just the way we said
But please don't forget-blow them out before bed!"


cute, huh? This would be a great DIY wedding present. I'm sure I will steal at least some of this. Thanks to Jeanne for her amazing creativity, love and support. We love you!