Previous wedding day posts: Hair & Makeup // My Wedding Dress // Our Wedding Ceremony // Our Wedding Pictures // DIY Wedding Decor
Our wedding food was my favorite part of the reception for sure! (Okay, the people were the best part. But the food was a close second.) We hired a local, organic Twin Cities caterer who adapted their menu to make everything gluten-free for E. They were our biggest budget item, and I’m so glad that we prioritized good food. It reflected our healthy foodie-ness, and the food was fresh and beautiful and totally delicious!
Instead of a typical sit-down meal or standard buffet with entrees/sides/salads, we had a buffet of “small bites” of various sorts. I was worried about having enough food, considering that we were serving a late lunch (1:30pm) and people were hungry, so I ordered A LOT of bites! A few too many, but we saved the leftovers and ate them all week afterwards, so it wasn’t terrible 😛
The Menu
Green Salads
- Millet & Quinoa Salad with Balsamic Vinaigrette
- Wild Rice & Apple Salad with Fennel Vinaigrette
Warm Hors D’oeuvres
- Potato Cup with Creamy Leeks & Parmesan
- Crustless Spinach Quiche Bite
- Goat Cheese Stuffed Mushroom
Cold Hors D’oeuvres
- Grilled Shrimp Skewer with Gremolata
- Coffee-Rubbed Steak Skewer with Chimichurri
- Chicken Salad Endive Cup
- Sweet Potato & Cilantro Pesto Canape
- Beet & Goat Cheese Canape
Fresh Fruit & Veggie Platters with Dipping Sauces
Everyone raved about our wedding food! It was perfect for the time of year (a hot summer day) and filled people up without weighing them down, so to speak. And of course E’s gluten-free relatives loved that they didn’t have to worry about cross-contamination.
Most of the stuff was IBS-friendly for me, too! My favorite item on the menu? Hands down the goat cheese stuffed mushrooms. They were light, creamy, garlicky perfection. I need to learn how to make them. (Or maybe my recipe guru Kristy could create a recipe? Pretty please! :P)
The Cake
We ordered our wedding cakes and cupcakes from a local Edina bakery that was on “Cupcake Wars” a few years ago! They aren’t a certified gluten-free facility, but they’re very careful. I was sold after our tasting there in November. Their gluten-free cake is moist (ugh, but how else to describe it!) and soft and doesn’t have any icky gluten-free-flour taste at all. And their buttercream frosting is bomb.
On our wedding day, I turned to E and said, “Are you sure they remembered to make these GF? They don’t taste like it at all!” But they remembered, and E didn’t get sick, and lots of people at our reception didn’t even realize they were eating gluten-free cake!
Our cutting cake was vanilla cake with vanilla buttercream. We had two flavors of cupcake, chocolate with chocolate buttercream and lemon blueberry with cream cheese frosting. Then we had a big chocolate sheet cake because everyone likes chocolate (except for my crazy husband)!
Again, I went a little overboard on the quantities so E + me + my immediate family were eating leftover cake with our leftover hors d’oeuvres for days. Not complaining about that though!
I’m going to do one more wedding post after this, about what we did the evening after the wedding (since it was an afternoon wedding). Our families all invited us to various reunions they were hosting, but we ended up throwing our own casual dinner for friends. It was such a good, relaxed time after hours in suits and dresses.
Vendors Mentioned
Photographers: Studio 220 Photography
Caterer: Common Roots Catering
Bakery: Sweet Retreat Cupcake Boutique
Anything else you would like to hear about wedding-wise? What’s one of your favorite recipes lately? Currently I’m loving this three bean salad from bon appétit. It’s light and refreshing as a lunch, and also works as a side dish for dinner!