Alas, my gown fitted so perfectly well that my appetite was suppressed. I was so looking forward to the food but could not (as much as I wanted to!) completely consume my yummy dinner of roast chicken with ginger-apricot chutney accompanied by a medley of grilled vegetables. Luckily, I did get to fully enjoy the hors d’oeuvres served during cocktails – the crabcakes and vegan rainbow rolls hit the spot! In retrospect, I’m glad my gown prevented a potential pig-out fest.
As for the cake…we went with our favorite…carrot cake! There were actually three different types, with the main cake being a carrot cake; the two smaller cakes were raspberry-lemon and the cupcakes were marble (chocolate and vanilla). All were iced with buttercream icing, the best kind. The cakes were made by Cloren, owner of Peninsula Pastries, whose pattiserie my family has been patronizing for nearly a decade – and for a good reason too as the pastries she and her staff create are simply divine.
Our wedding was remarkable. Many of our families and friends were such party animals that if we could do it all over again, we would make it a longer celebration. Party on ’til the break of dawn!
Note: Most of the photos were taken by our photographer, Alex Greenburg, the rest are from families and friends (first names are noted in the caption).