The closer I get to my wedding, the fewer things there are to eat. Most likely this is because I have cut myself off from all of my favorite treats, but it’s also because we’re done with the tasting, sampling and testing portion of the wedding planning process. From here on out, it’s all about printing paper goods, confirming with vendors and corralling the bridal party.
But that doesn’t mean I’m not still fixated on these items. Printing all of the menus, the gift bag cards, the church programs and every other piece of information guests might need during the wedding weekend involved an amazing future sister-in-law and a day at Staples.
Continue Reading The Food-Focused Bride: Down to the Wire
After my Cheese Bridal Shower, I knew I also wanted to have a cheese table display during the cocktail hour at the wedding. Lucy’s Whey is a store that stocks only American-made cheeses, and coincidentally enough, they have a location both in my office building and about a mile from my venue in East Hampton, N.Y. With a few cheeses in mind, my fiance and I went to their New York City location in Chelsea Market where the team put together a selection of some of their favorite cheeses – and mine – so we could come up with six options to serve.
Continue Reading The Food-Focused Bride: The Making of a Cheese Table
Since we’re having a destination wedding (we live in New York City but are getting married 2 hours away in East Hampton, N.Y.), I wanted to create welcome bags filled with local products. These items can really start to add up, especially when almost every guest is booking a hotel room. I picked my four favorite salty or sweet items that I thought best represented the East End.
North Fork Potato Chips (pictured above) was started as a solution to a decline in potato sales in the 1970’s. This family-run business began with a classic kettle cooked chip with real sunflower oil and the company has since expanded to include flavors like Cheddar & Onion, Rosemary & Garlic and Barbecue. I’m sticking with the classic variety for a crowd-pleasing late-night snack.
Continue Reading The Food-Focused Bride: Locally Sourced Wedding Gift Bags
When my aunt offered to throw me a bridal shower in New York City, I didn’t hesitate with my venue selection. I’ve taken classes at the Artisinal Cheese Center before and always thought it would be a great place to have a party. Having been to my fair share of showers over the years, I thought it would be nice to have an activity weaved into the event (that would also help me avoid embarrassing shower games).
We started with a cocktail reception of sparkling wine, fondue and a few mild cheeses. Then, when everyone entered the room, we sat at round tables with a plate of cheese and a wine selection at each place setting. Two whites and two reds were featured: Sauvignon Blanc, Verdejo, Pinot Noir and Malbec. I have a few pregnant friends and I wanted to make sure they were able to enjoy the experience as well, so the venue selected a variety of juices that they thought best reflected the wines that the rest of us were tasting.
Continue Reading The Food-Focused Bride: Wine and Cheese Bridal Shower
While I’m usually a healthy and active person, the thought of walking down a long aisle in front of more than a hundred people has prompted me to kick up my workout routine and focus more on eating healthy. Since I got engaged eight months ago, I’ve been going to the gym a few times a week, cutting back on takeout and even making big batches of kale salad on Sunday nights to eat for lunch during the week. But I still have a ton of questions about looking good for the big day, so I reached out to Dana White, a nutrition consultant, registered dietitian and certified athletic trainer to ask her all of my calorie-burning questions.
Cameron Curtis: How can I slim down to look good in a dress without adding on too much muscle? I still want to look good in a strapless dress but not feel bulky. It seems like on the scale I weigh more, but I feel and look fitter.
Continue Reading The Food-Focused Bride: Getting in Wedding Shape and Eating Right
I am getting married in 81 days. Yes, the countdown is on. And while I’ve been slowly trying (albeit unsuccessfully) to phase alcohol out of my wedding diet, I’m certainly looking forward to all of the options on the big day.
First, the signature cocktail. As I’m not a fan of naming my drink after myself, my fiance or my marriage, we’ll just be serving Sangria. Since stone fruit will be in season around Sept. 7, I’m going to serve a modified version of a traditional White Sangria (pictured above), adding in peaches and plums, if they are available. I suppose I could call it Wedding White Sangria, but it would taste exactly the same.
Continue Reading The Food-Focused Bride: Cocktails, Wine and Beer