Food, food and more food...

Trying to figure out what to do about the food is the next big step in wedding planning. We had a food tasting last week and it was wonderful. We talked about wedding details, timelines and entertainment. We have mariachi's playing for the first two hours and a live band the last three of the reception.

We are going against all etiquette at our wedding. Yep, really breaking the rules and having a Cash Bar. Don't tell Auntie Martha, Cousin Emily Post or even the illegitimate siblings at "Wedding for Dummies" this. It's supposedly a big no-no in wedding circles not to have a host bar, but there is no way I'm going to pay for someone to get drunk at my wedding. I have such an intolerance to drunken behavior in general. In all honestly, cash bars are the norm here in NM anyway. If someone has tons of money to spend you'll see host bars with all the liquor a person can drink.

We are also welcoming children to attend. I don't think there will be that many children, but I like to hear the laughter of children and I really enjoy their energy.

Still... planning a wedding is far more difficult than I thought, especially for a procrastinator like myself. I think we're ahead of the game. Though, I need to contact the church about our pre-marital classes. Eek.

There will be appetizers served along with Sangria for the first hour after everyone arrives. After the Wedding March (La Marcha), we will all be lead back into the ballroom for dinner.

Salad

Fresh field greens with blue cheese crumbles and piñon nuts
with shredded carrots, red onions, black olives and roma tomatoes
(there may be a milder cheese substituted for the blue cheese crumbles.) 


Dressing Choices
Red chile ranch-- it's very mild and is a bit more sophisticated than plain ranch. 
Fresh herb vinaigrette


Classic Chicken La Fonda
Breast of chicken filled with bacon,
red onions, green chile, jack and cheddar cheese,
lightly breaded, flash fried and oven baked,
accompanied by mild green chile cream sauce
and oven-roasted new potatoes.

Vegetable Plate
Roasted chile poblano filled with
sautéed spaghetti squash, oyster mushrooms, leeks
and sweet corn. Served with roasted garlic polenta,
gabanzo bean salad, roasted tomato coulis
and balsamic reduction.

**If you want a Vegetable Plate, please let me know so I can make sure to order it for you. Same for a Children's Plate. 


After dinner, we'll cut the cake, immediately followed by toasts and then the cake will be served, so that those who don't want to stay for the dance, won't be waiting all night for the cutting of the cake and toasts.

We'll provide coffee and tea and maybe a few other non-alcoholic beverages during the meal. We might do a champagne toast, we'll see. The bar will be stocked with several good beers and all the other spirits one could want, it just won't be an open bar.

Those are the options that I'm mulling around in my head. I'd love feedback, if anyone stops by, leave me a comment.