A little taste of heaven

So, I don't think I mentioned that the fiancee and I are getting married at Lansdowne Resort in Lansdowne, VA. The resort sits on an amazing scenic golf course and has views of the Potomac that runs through northern Virginia. The resort is not only super scenic, filled with anything you could possibly need, but is home to some pretty fantastic chefs.

So it was only natural that the fiancee and I were SUPER excited for our food tasting that took place on Friday. Both being 'foodies' - we were eager to taste all our menu options and make sure that our guests enjoyed all the different foods and wines that we paired together. I've been to a few food tastings, but never anything like how they do it at Lansdowne! They begin by bringing out samples of all of the Hors d'oeuvres, then bring you small samples of the appetizers, salads, entree and dessert. However, what made it special was that for each item, they brought out a full size plate of each item - so that we could see exactly how the appetizer/salad/entree/dessert would be plated and the portion size that would be served. The food was fantastic ... and far from traditional dreadful hotel rubber chicken.

ANNND one of the best parts... they box up all of the full-sized viewing plates for you to take home! That's right, we went home with quiet a few containers of steaks, salads, desserts, and even two halves of wedding cakes! Talk about heaven!!

So I'm excited to report.. here's what we'll be serving at our wedding:

Our "signature cocktail" will be a garden mojito (little mojito shout out to Donna!!). One of my favorite drinks (who am I kidding, I love ALL drinks), a think a mojito will be a refreshing thing for guests to enjoy as the enter the reception from the outdoor ceremony.

Hors d'oeuvres:
Charred Beef on Parmesan- Potato Crouton
Rice Paper Vegetable Rolls, Spicy Peanut Dip
Kaffir Lime Shrimp with Tequila Aioli
Greek Chicken Souvlaki with Tzaziki
Pesto Grilled Vegetable Skewers
Pear and Almond Brie Crisp
Spinach and Artichoke Tart
Ratatouille and Goat Cheese in Phyllo

Plated Appetizer:
Seafood “Martini” -Lemon Poached Lobster, Jumbo Shrimp and Scallops in Brandy Cream Sauce

Plated Salad:
Baby Spinach and Dried Cranberry Salad with Goat Cheese Medallion and Apple Cider-Hazelnut Dressing, topped with candied pecans

Paired Dinner Entree:
Grilled Petite Fillet Mignon and Half of a Butter Poached Maine Lobster, Light Dijon Mustard and White Wine Jus

Plated Dessert:
Tropical Fruit Tart with Grand Marnier Pastry Cream, Raspberry and Mango Sauce

And the Absolute best part (DUH:: wedding cake)... our three tier wedding cake will feature alternating layers of the below cakes:

-White Chiffon brushed with Grand Marnier Bavarian Cream and Fresh Strawberries
-White Chiffon brushed with Chambord and Layered with Raspberry Marmalade and
Raspberry Butter Cream Filling