OK - it's been a while, but we're back. Sure, we never left, but we've logged back in and are ready to post another post. This one is about food: dinner, cakes, all that good stuff.
Food is extremely important to both of us. We are of the sort who carefully selects their food and opts for local and organic options at every opportunity. We research our food and try to correct health concerns by modifying our diet. Given this, we've tried to put a bit of extra thought into the catering and meal choices.
Food is extremely important to both of us. We are of the sort who carefully selects their food and opts for local and organic options at every opportunity. We research our food and try to correct health concerns by modifying our diet. Given this, we've tried to put a bit of extra thought into the catering and meal choices.
Back when we were selecting the venues food was a big factor. For outdoor venues the sky was the limit (although the clouds were fairly low then), but for indoor settings each venue had their own in-house catering service. At the Kingswood Lodge the food provided the last handful of nails for in the coffin: the taste was poor, there was a lack of organic or vegetarian options, and, our favourite, the location for the buffet would have had every golfer and their caddies walking through the party.
In the end the Delta came out on top. Their kitchen offers gluten-free options (the gluten-free margherita pizza at DJ Purdy's is great!), delicious vegetarian dishes, and the head chef makes a point of growing herbs on-site and shopping at the market every Saturday for local produce. Clearly this place was for us!
Not everyone is vegetarian - we know this - and not everyone wants to be - we know this also - but for one meal of one day we would like to request that everyone give it a shot (though you don't have to). As the invitations pointed out there are two options for meals (you're kind of locked-in to your choice, so resist the urge to change your order, please!):
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(1) Atlantic salmon: wonderful East Coast Atlantic Salmon, served with asparagus and baby potatoes.
(2) Vegetarian: succulent somethings over a luscious bed of I-don't-know-whats. OK - we're still working that one out. There are a bunch of great recipes on the table, and it's looking like they'll all be amazing dishes. If you're thinking, "I don't want to be hungry after eating the veggie option", fear not! We have your back. The other day we made one of the options (lentils with grilled aubergine) at home and it was so good Kait had thirds. Oh yeah.
(1) Atlantic salmon: wonderful East Coast Atlantic Salmon, served with asparagus and baby potatoes.
(2) Vegetarian: succulent somethings over a luscious bed of I-don't-know-whats. OK - we're still working that one out. There are a bunch of great recipes on the table, and it's looking like they'll all be amazing dishes. If you're thinking, "I don't want to be hungry after eating the veggie option", fear not! We have your back. The other day we made one of the options (lentils with grilled aubergine) at home and it was so good Kait had thirds. Oh yeah.
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Now, with the dinner out of the way, let's discuss the cake.
The cake will be made by the wonderful folks at the Happy Baker, a great spot in downtown Fredericton.
In recognition of the many different diets that will be joining us we are putting together a cake for everyone. The current plan includes three cakes: one chocolate and vegan, one lemon and gluten-free, and one large vanilla for the rest of us. After the cake cutting, we'll be having the cake served as dessert by the wait-staff.
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