On Sunday, we had our big "food day"! We started off with our cake tasting, where we met with Elke of Crumbs Bakery in Goleta. We had already chosen Crumbs, but needed to pick a cake design, size and flavors.
We really had no idea what we wanted our cake to look like. To tell you the truth, I really didn't care about the design all that much, just that it tasted good! Luckily, they had some books of previous cakes that they had created for us to look through. After only a few minutes, we chose a cherry blossom, 4 tier round cake! I forgot to take a picture of their design, but it looks a lot like this picture I found on Flickr:
We'll be using a silver cake stand, unless they can get a cake stand from Clara French, the same ceramic stands I have been drooling over! Elke said that they are completely willing to purchase a custom cake stand, if they think they'll be able to use it again! Then we'll be able to rent it from them for our wedding. How amazing would that be!!After choosing our design, we settled in on the tasting. I had forgotten how yummy their cakes are!! We tried everything from vanilla to strawberry to banana to chocolate, and even a brownie cake! In the end, we decided on three layers: chocolate with raspberry filling (the bottom, largest layer), lemon with raspberry filling (the first and third layers), and carrot with cream cheese filling (the second layer). Then, Lisa told Jacob that she wanted to get him a groom's cake as a gift!! So Jacob is going to have a brownie cake with chocolate filling, design TBD. So, if you're keeping track... we'll have (1) wedding cake for 100 people, (1) groom's cake for 25 people, and (1) gelato cart with 6 flavors (180 scoops). Sounds like a PARTY!
After Crumbs, we headed down to Pure Joy Catering, where they were hosting an open house food tasting for all of their couples.
What a GREAT time!! I am so glad we were able to try all their yummy food. They had the station concept set up, which was great because that's what we're going to do. I seriously can't even remember all the yummy food we tried, but I do know that the chicken, pasta and meat stations were the clear winners (sorry fish!) We had some AMAZING portabello mushroom raviolli, tri tip with different salsas, a great spinich and goat cheese stuffed chicken, and of course... the appetizers. Oh. so. good. Of course, they had your standard filo pastries, chicken on a stick, tuna tartar, etc... then they had the comfort food! Mini hamburgers, amazing macaroni and cheese, and mouth watering quesdillas! Those were definitely the clear winners.
After we had gorged ourselves with food, tried a few of their cocktails (still searching for a winner here), and ate some more sweets (can't pass up a dessert table!) we checked out their photo booth that they had setup. Too pricey for our budget, but still equally fun!
We also ran into Caitlin Simpson and her parents, an old friend from when I was about 8 months old until I was in high school. I hadn't seen her in about 10 years! I am still in shock that we saw them! We spent a good 30 minutes catching up and chatting about our weddings. The crazy part is that they are getting married just a week after we are, and was thisclose to getting married at the Historical Museum (someone else swiped their date...)!! How amazing and coincidential is that.To wrap up this crazy weekend, we headed to King Tux to pick out the tuxes, ties and vests. We initially thought we were going to do pink vests/ties, but the color was more pepto-bismol than I had invisioned:
Hard to see, because the picture is overexposed- but the pink was not a nice pink.So after much hemming and hawing, we decided on a standard black tux, with an suit dress shirt, and and ivory tie/vest for Jacob and a sage green vest/tie for the groomsmen, ushers and little Henry.
1 comment:
you did a great job picking out the cake design. simple and elegant. it is really beautiful! and sooooooo scrumptious :))
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