Wedding: Dinner and Dessert


When it was time to feed our guests, Chet proudly brought up the huge pots of gumbo that had been slowly cooking in the kitchen below all day. (Including a vegan gumbo!) Pretty much as soon as we set our wedding date he decided he wanted to cook our reception dinner himself. Although many folks tried to tell him preparing food would be the LAST thing he’d want to do the morning of his wedding, I’m so happy he didn’t listen, and I think he really enjoyed the opportunity to feed so many of our loved ones.


We also put out platters of charcuterie, cheese, salad, rolls, and potato salad that we ordered from Good Foods Co-op. Everything was so delicious and looked pretty, too!




For dessert, my mom baked two kinds of cupcakes. The groom cupcakes, per Chet’s request, were peanut butter and jelly. The bride cupcakes were berry shortcake. My mom doesn’t mess around when it comes to cupcakes. The pb&j had a creamy peanut butter center and the bride cupcakes were stuffed with a little pocket of fresh berries.


And the lovely Good Foods Co-op bakery made us this tiny, two-tier cake. Isn’t it adorable?


(Chet’s boutonniere is from Michler’s Florist + Greenhouse. The chalkboard labels were purchased at Office Depot and we got the 3-tier cupcake display on Amazon.)

(Photos by Sur La Lune Photography.)


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