The bagpiper came out of the woods, through a meadow of tall grass and wildflowers. He lost his footing on the hill, went down on one knee, and kept playing. He got a standing ovation from the wedding guests.
The officiants asked everyone to take a moment of silent reflection and in their own way to bless Leah & John's marriage. They called in the friends and family who couldn't make the trip, and the family and friends who'd passed away. I missed the rest of the ceremony - I was working.
Leah used to work with us at the kitchen. She decided to skip the traditional cake and go with a dessert buffet. More brides should do this. Three kinds of truffles, two kinds of barque, two kinds of chocolate bars, tiny brownies, tiny blondies, lemon curd tartlets with blueberries, pecan pralines, tiny lemon chess tarts, tiny coconut cream pies, three kinds of hard candies, and a smores bar. The guests loved it, praise flowed freely, and Chef and I ran our butts off keeping the table stocked.
The folks from Aspen Specialty Foods & Catering loved it too, and it was mutual. We kept trading food back and forth in the prep area. Craig, Sandy and their 16 year old assistant were super nice, super professional, and super talented. We sent them home with leftover goodies, they sent us home with tapenade and red pepper hummus.
The host's son, Connor, who is about 9 or so was very enthusiastic. He kept coming to check on our progress, beg for samples, tell us how excited he was about dessert, ask if he could help. I did give him a job - protecting the tables while we were setting up. He was thrilled. He sampled everything - every appetizer, every hot dish, every cold dish, every side, every condiment, every dessert. He made Chef a smore. He caught the bouquet. Yes, he did.
Chef has a Garman GPS system he calls Nanny McVee (for v-chip). She has an English accent and sounds rather put out. It was handy to have as we drove on twisty mountain roads up to Evergreen, but it's rather odd to be told to 'turn left' or 'turn right' when the road is merely curving.
I got home a bit after midnight; tired, sore and overall very pleased. I love being praised, and I really love it when Chef introduces me to people. "This is Kate, my sous chef".
2 comments:
OMG dessert buffet! That is SO what I'm doing! You know, when/if I get married...
Seriously. I was going to do the "tiered trays with cupcakes" thing but I wasn't too keen on it...in the end, it's still just cake. The dessert buffet sounds so much better.
I wish I had gone with desert buffet too. I'm not the most traditional gal on the planet but when the pressure to save the top tier occurred I reluctantly caved. We took it out of the freezer 3 years later saying 'well I guess that was a mistake'. The cake was yummy but tarts & all that other stuff sounds so much better!
Yea for Connor, perhaps he'll be your intern someday :-)
Post a Comment