Hello, fellow foodies! I hope everyone had a wonderful Saturday!!!
Worked a half day at work...from 6am until noon so I could attend my friend Mike and Khanh's wedding at 2pm.
6am - got into work and had a Mrs. May's Blueberry Trio Bar to tide me.
9am - ate a bowl of Envirokidz Organic Peanut Butter Panda Puffs.
11am - 6oz Greek Yogurt with Truvia and Bear Naked Granola.
12:30pm - Whole Wheat Crackers and Gouda.
12:45 pm - more Whole Wheat Crackers and Havarti.
Arrived at the wedding just before 2pm and the ceremony lasted about an hour...everything seemed to go great and they looked very happy!
The reception took place at the Edinburgh Golf Course's Banquet Hall.
Took a walk outside on the terrace and Dave took a few pictures of me. It was a gorgeous day and the flowers and greenery were beautiful out there!
Went back in the hall and Jenny, Bonnie and Sandy were chatting it up.
Here's the lovely white and turquoise tiered wedding cake with orchids:)
The hall was tastefully decorated and tied into the wedding color scheme.
Another shot of the banquet room as guests were starting to arrive.
We found our place markers and were at table 23...me in my seat.
Dave in his seat. Had a great table close to the exit which led to the bar;)
Lovely place setting...silverware, plates and glasses; great ambience!
First appetizer served was Korean Beef Bulgogi.
Next was a Shrimp Shooter with Cocktail Sauce.
Then a Shrimp Shooter with Blue Cheese Sauce.
Berry Bliss Salad with Raspberry Vinaigrette and slivered almonds.
Chunk of Cranberry Bread.
I thought it was cute how the butter was served in balls.
Champagne and Water.
Sauteed Breast of Chicken with Artichokes and Shitake Mushrooms in a Lemon Thyme Sauce with Chive Mashed Potatoes and Asparagus.
Cake and a cup of coffee for dessert...I did go back up and get more cake:/
What a spectacular wedding! Congratulations Mike & Khanh!!!
