Posted by Eunice Moyle, whose wedding is featured in the Spring 2010 issue!
Delicious fried green tomatoes with cherry tomato relish and olive chow chow.
Our wedding was catered by Fork & Spoon Productions, friends of ours who really got our concept (we really wanted a down home feel to the food with a little carnival flair). The meal was served family-style, and all ingredients were locally grown and organic. They came up with all kinds of delicious ideas, such as warm doughnut holes and hot chocolate served at the end of the evening, hand-churned ice cream (the guests got to churn the ice cream during the cocktail hour -- it was a big hit with the kids!), and a summer pie buffet.
Sabrina and I made the cake topper, with help from our friend Lian of Publique Living -- he took the illustration of Daniel and me from the save the date poster and laser cut it out of basswood. I stained it a deep indigo with calligraphy ink, and we mounted it into a styrofoam base covered in a pale green metallic crepe paper and trimmed with two tones of fuchsia grosgrain ribbon. The arch was created using floral wire, crepe paper, and tiny crepe paper flowers that we made. The actual cake was made by Kelly Zubal of Inticing Creations.
1 Eunice's sketch of the cake.
2 A test of the cake topper by Publique Living.
3 The finished piece atop the Tahitian vanilla cake with mocha buttercream filling. The pink fondant with white stars and navy blue stripes were also based on Eunice's design. The sea foam colored band was paper that was punched using a lace-edged punch.
The summer pie buffet featured sugar-dusted lattice-top blueberry pie, strawberry rhubarb crisp with almond-ginger crust, mini butterscotch puddin’ pie with meringue, and s’mores with bittersweet chocolate ganache and house-made marshmallows.
We wanted the waitstaff to have a French bistro/sailor feel, so we found these great navy and white striped Russian naval shirts on Ebay and paired them with white bistro aprons. Here's one of the waiter's holding a Syrah, which we jokingly named Que Sera Syrah, made by sommolier Jeffrey Porter at a local vineyard. I designed the labels for the bottles.
The menus were also inspired by classic French bistro styling. They were written on boards painted with chalkboard paint that we mounted into vintage picture frames; we found the frames at the flea market and spray painted them hot pink. They were written by Michele Papineau, who did all the calligraphy on my invitations, and mounted to tent poles.
Fork & Spoon made this delicious sweet gypsy pepper jelly to be served with home made biscuits. I designed the labels and they bottled it in classic mason jars. You can get the recipe and download a template for the labels on marthastewartweddings.com.
From: michael | 3/11/10 at 8:16 pm
My gosh this stuff is astounding. Cheers!
From: Cake Topper | Hello!Lucky | 4/2/10 at 9:08 am
[...] of the most unique elements of Eunice and Daniel’s wedding was their adorable cake topper (featured on the Martha Stewart show!). Lian of Publique Living took the illustration of the couple [...]