Paula and I got married!
So I’m interrupting my not-so-regular recipe-posting schedule [although finally the tendinitis/RSI pain is subsiding a little] to bring you these photos of our tamale-centered wedding feast!
Next time I’ll be back with a recipe, though… I promise.
Unlike all of my other blog posts, these are not my photos, but those of our fabulous wedding photographer, Debbie Gardner. And the food wasn’t made by me or Paula (although we thought about doing it ourselves — for about 5 seconds!), but by Pure Joy Catering. We were very happy with both!
Our wedding was on the beach in Santa Barbara — a bit of a destination wedding maybe, but also where we are lucky enough to live! It was such a fun day, and we are so grateful to all of the friends and family who traveled to celebrate with us, and to everyone who helped make our wedding possible and lovely.
I will now leave you with nothing but food photos, and notes about the food — after all, typical of us, it’s the part we’d been fixating on for months leading up to the wedding. And this was not one of those weddings where the bride & bride barely have time to eat — we made sure to partake along with our guests! I mean, neither of us is one to turn down a tamale, even on our wedding day…
Appetizers: Salsas, corn chips, and guacamole,
with cilantro on the side (for some of our guests),
and onions on the side (for Paula).
Caprese skewers with heirloom cherry tomatoes, mozzarella, and basil.
Fresh citrusy ceviche with jalapeños. This was my favorite food of the night!
The two of us, holding our cocktails: Blood orange margaritas.
Ortega chili corn bread muffins served with sweet butter.
Farmer’s Market fresh vegetable and heirloom tomato salad with balsamic vinaigrette.
And the main course: Three types of tamales! Chicken with red sauce,
roasted green chili and jack cheese, and vegan mushroom and cheese. Plus all of the
trimmings on the side including Spanish rice, black beans, and queso fresco.
The delicious meal was thanks to Pure Joy Catering, but Paula and I also
snuck a bottle of Tapatío onto each table…
she we wouldn’t dream of
enjoying tamales, rice, and beans without it!
And for dessert, raspberry cupcakes, …
… lemon cream cupcakes (with candied blood orange slices),
and vegan chocolate cupcakes (which absolutely vanished!).
We also gave away about 280 homemade cookies (in packs of 3) as end-of-the-night
wedding favors, all (frozen individually in her apartment in Chicago and) baked by
my awesome little sister in my apartment the day before the wedding! The cookies were
peanut butter chocolate chip (smitten kitchen), snickerdoodles (smitten kitchen),
and Orange Cardamom Cranberry Oatmeal (coming soon to spontaneous tomato).
Related recipe posts:
|Adobo Chicken Tamales||Roasted Tomatillo Guacamole||Green Chile Cheese Tamales and Vegetarian Tamale Masa (Dough)||Heirloom Tomato Caprese Salad|