On the Lilac Guest list are individuals with dietary needs that at first I was extremely worried about meeting all of them. What kind of a menu would we have if we catered all of these known food issues:

Seafood Allergy

Peanut Allergy

Celiac (Gluten-Free)

Diabetes

Lactose intolerance

Vegan

Photo from dietsinreview.com

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It’s been a busy couple of weeks for myself and Paradise Dude.  Last weekend he went to watch the British Grand Prix, leaving me to fend for myself, and then this week I had my graduation ceremony for the degree that I finished in January (long wait I know). This meant that families were up, driving us mad with endless questions about the wedding, which I’m sure that we’ve answered before or can’t answer yet, like who’s staying in which rooms in the hotel. “Well dad…” my answer started, “how can I know that if I haven’t had all the RSVP’s back yet?” Sensible answer I thought.

But, the two wedding big things that we did get sorted this week, without too much hair pulling and stress, was my first dress fitting and the wedding menu. The dress fitting aside, the menu tasting was something that I was looking forward to, well mainly the dessert part, as I have a huge sweet tooth and love chocolate. And out of the five desserts that we had listed, two included chocolate.

From adamtodd.com

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The menu has, like most elements of our planning so far, not come together without some bumps. We knew we wanted to serve fun food, in a casual, homey environment. While the wedding will still be a classy affair, it is definitely more rustic-chic than casual elegance. It’s a wedding in the mountains, with all of our family and closest friends by our side… and we want the food to reflect our excitement at having our nearest-and-dearest celebrating with us!

From thesunblog.com

Before the details, I must comment on working with caterers. The Lodge that we have booked has an in-house caterer (ok, he’s not technically in-house, but he is their go-to-chef for weddings) that we were strongly encouraged to use. After speaking with said-chef, it became clear that his plan was really not in line with ours… our conversation went something like this:

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