OK, so much has been discussed about our casual, family focused wedding, and the inspiration for our menu. Also, I think I have made it pretty well known that our caterer, Donna Marie, is an absolute dream to work with, who, when I told her about troubles we were having with our venue, told me that “if worse comes to worse, I have a barn that we can put some tables up in, and we can do your wedding there!”… unheard of right??

So the bottom line is, to stick with our casual feel, while trying to avoid a ‘typical wedding meal’ of dry hotel chicken, we have come up with a cajun themed menu. My mom and step-dad have thrown cajun parties ever since they went to New Orleans, probably ten years ago now. Ian first had it when they put one on for my going away party, a couple of months before we got engaged… he loved it, and so did his parents. It is a tasty menu, in which diners get their hands dirty, and I hope it will give our guests something to talk about.

The other really exciting component is the fact that we are serving family style. We definitely did NOT want buffet (it seems to take wayyyy too long, and we want our evening to have momentum!), and plated just didn’t seem the best way to set-up the cajun menu. Family style service is essentially how you would serve a meal to your family… each menu item is served at the table, from large serving dishes. This means guests will be passing the ribs, getting to know each other, and hopefully enjoying themselves!

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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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