I’m so excited… they’re here!!! No, not aliens from Krypton by the name of Clark Kent (yum), but our engagement photos! They are so awesome even though J and I both hate our faces. One of our favourite shots:
And I love this little series of J and I having a… dance off? Pose off?:
High ressies are coming soon… that’s all for now folks!!
Months ago, when we were still looking for our venue, we fell in love – no, make that lust – with the Board of Trade, exclusively catered by O&B. You may remember? I never gave you the scoop on what happened with Mr. Oliver and Mr. Bonacini.
J and I visited the BOT a good 3-4 times (once was for Eight Chefs, one of the more delicious foodical events of ’09), which I would say makes us pretty good candidates for booking a venue. The final meeting with Lisa, the event co-ordinator, was to talk about what kind of menu we were looking at. Going back through my emails, that was on May 1. After we discussed all our wants, Lisa was going to have a chat with the chef, and see what he could come up with in our budget. On May 11, I followed up with an email, and was told it had been very hectic but she was going to sit down “with the chef tomorrow morning”.
On May 12, the next day, she emailed me with a few questions, to which I promptly replied. And then we waited. Loads. Believe it or not, I received a final menu from Lisa on the 26th of June. By this time we had already signed a contract and paid the first deposit to the Westin. I couldn’t believe how long it took for them to get us a menu to just take a look at!
We had pretty much forgotten about the BOT after our first visit to the Westin, because we fell in love, not lust, at first sight. But we still wondered where on earth Lisa went with our menus to take 6 weeks to get back to us?! As delicious as their food is, I’m totally disappointed in the way Oliver & Bonacini handled this. Damn them for making yummy brunch that keeps me going back!
So I’ve been battling with the idea of a wedding cake ever since I got hooked on Cake Boss (you can read about my lack of desire for one here). All I know is that I don’t want a traditional wedding cake nor do I want cupcakes. I have narrowed it down to two ideas: mini cakes, and a macaron croquembouche.
I love miniature cakes. I love all things miniature!!! I came across these beautiful pictures online of some really nice mini cakes.
Some of you may wonder what a croquembouche is… well, let me show you. They are awesome little towers of delicious delight! Usually croqembouches are made with profiteroles (read: cream puffs), but ones made with macarons are available, too. I had some really delicious ones at the O&B Eight Chefs event earlier this year; I think I might just contact that pastry shop for a quote and taste test.
There’s often confusion between macarons and macaroons – the latter is the coconut baked goodie, while macarons are French meringue treats.
We’ve patiently waited, and today our Save the Date video was released!!!! It’s so great I couldn’t resist sharing it. Lots of love to my MOH for styling us for the shoot. Enjoy!!
