Jan. 18th, 2012

pinksonia: (Rachel)
I just got back from my first second official Maid of Honor duty: a tasting for reception food. Some how, it was not really what I was expecting -- not that I know what I was actually expecting because it is not like I've done this kind of thing before.

The venue is the largest park in New Orleans, so there were hundreds of people at this tasting. The Wedding I was there for will be in June, while the people sat across from us at the table were actually getting married in two weeks, and presumably there were people at all points in between. They had a pasta, carving, and crudites station as well as two bars and a random ice sculpture set up around the edges of the room, and then waiters rotated with trays of hors d'oeuvres.

Most of the stuff was very rich, which I think ended up making the grilled tuna my (and pretty much every one else at the table's) favorite simply because of the change of pace. The only truly awful thing I tried was the cajun spring roll -- somehow those two cuisines just don't need to be melded. Well, and the cake, but I don't like cake in general, so I'm probably not the one to make decisions on that score. Everything else was somewhere on the spectrum of yummy, though by end none of us were particularly eager to try anything else. Over all, my most important task was trying the champagne because the groom was driving and the bride had a cold, so neither of them wanted that task. That is the kind of task I can do. :-)
pinksonia: (Rachel)
I just got back from my first second official Maid of Honor duty: a tasting for reception food. Some how, it was not really what I was expecting -- not that I know what I was actually expecting because it is not like I've done this kind of thing before.

The venue is the largest park in New Orleans, so there were hundreds of people at this tasting. The Wedding I was there for will be in June, while the people sat across from us at the table were actually getting married in two weeks, and presumably there were people at all points in between. They had a pasta, carving, and crudites station as well as two bars and a random ice sculpture set up around the edges of the room, and then waiters rotated with trays of hors d'oeuvres.

Most of the stuff was very rich, which I think ended up making the grilled tuna my (and pretty much every one else at the table's) favorite simply because of the change of pace. The only truly awful thing I tried was the cajun spring roll -- somehow those two cuisines just don't need to be melded. Well, and the cake, but I don't like cake in general, so I'm probably not the one to make decisions on that score. Everything else was somewhere on the spectrum of yummy, though by end none of us were particularly eager to try anything else. Over all, my most important task was trying the champagne because the groom was driving and the bride had a cold, so neither of them wanted that task. That is the kind of task I can do. :-)

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