MexicoKaren
Head Chef
Sounds like a true labor of love! I know we have all been thinking of you and appreciate the news. Now, get some well-deserved REST.
The Wedding
- Thread starter Chief Longwind Of The North
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
buckytom
Chef Extraordinaire
congrats and well done, gw. i wish we could have all been there to enjoy your food, but we were there in spirit nonetheless.
ya know, no one here doubted that the food would be great, but c'mon... somehow i don't believe the bit about the groom's father.
god bless your new, larger family.
ya know, no one here doubted that the food would be great, but c'mon... somehow i don't believe the bit about the groom's father.
god bless your new, larger family.
mudbug
Chef Extraordinaire
no wonder the hot tub was so empty lately
sorry I missed all the other excitement, GW. Best wishes to you and yours!
sorry I missed all the other excitement, GW. Best wishes to you and yours!
QSis
Washing Up
I bet you are physically and emotionally exhausted, but satisfied and glowing!
Looking forward to seeing the pictures of a lovely time, GW!
Lee
Looking forward to seeing the pictures of a lovely time, GW!
Lee
OP
OP
Chief Longwind Of The North
Certified/Certifiable
Thanks everyone. I do have pictures of the special plate we made for My DD and new SIL (that's not sister in law!)
I'm not a photographer extraordinaire so I will explain what you are seeing. The platter was filled with Linguini that had been tossed with a good extra-virgin olive oil. This was then mixed on the platter with a very smooth Alfredo sauce made from heavy cream and parmesano-Regianno (the best we could find). All was topped with a mixture of lightly saute'd shrimp (20/lb. size), scallops that were lightly browned, and freshly steamed muscles (very alive when it was started and so very fresh). Everything was arranged as artistically as I knew how. For the final touch, I placed freshly cleaned and peeled jumbo prawns that were stuffed with a mixture of dungenous crab, red and orange bell peppers, onion, panko bread crumbs, and egg, with a touch of sugar and flour to hold all together. The shrimp were then dipped in egg-wash and coated with panko crubs. They were then lightly fried in oil and baked for fifteen minutes to make sure the stuffing was completely cooked. They came out wonderful (thanks everyone for the stuffing recipe ingredients). The stuffed prawns circled the linguini and seafood. The kids loved it.
To my happy suprise, the groom and my DD had eaten at a nice restaurant and had a dish that was nearly identicle to what I and my son made (he steamed the muscles perfectly and also made the Alfredo sauce without breaking it). This dish has a name that I can't remember. It is, of course, Italian and turned out to be his favorite meal.
You will like the pictures. I loved the good time, and that my daughter has found a wonderful young man that truly believes that family comes first.
)I'm not a photographer extraordinaire so I will explain what you are seeing. The platter was filled with Linguini that had been tossed with a good extra-virgin olive oil. This was then mixed on the platter with a very smooth Alfredo sauce made from heavy cream and parmesano-Regianno (the best we could find). All was topped with a mixture of lightly saute'd shrimp (20/lb. size), scallops that were lightly browned, and freshly steamed muscles (very alive when it was started and so very fresh). Everything was arranged as artistically as I knew how. For the final touch, I placed freshly cleaned and peeled jumbo prawns that were stuffed with a mixture of dungenous crab, red and orange bell peppers, onion, panko bread crumbs, and egg, with a touch of sugar and flour to hold all together. The shrimp were then dipped in egg-wash and coated with panko crubs. They were then lightly fried in oil and baked for fifteen minutes to make sure the stuffing was completely cooked. They came out wonderful (thanks everyone for the stuffing recipe ingredients). The stuffed prawns circled the linguini and seafood. The kids loved it.
To my happy suprise, the groom and my DD had eaten at a nice restaurant and had a dish that was nearly identicle to what I and my son made (he steamed the muscles perfectly and also made the Alfredo sauce without breaking it). This dish has a name that I can't remember. It is, of course, Italian and turned out to be his favorite meal.
You will like the pictures. I loved the good time, and that my daughter has found a wonderful young man that truly believes that family comes first.
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MexicoKaren
Head Chef
Oh, those kids are adorable. And the food is gorgeous - just your description made my mouth water, and then I saw the PICTURE. Goodweed, you didn't make it easy for yourself, did you? Took on a big challenge and made it work. You are inspiring! Thanks for sharing this with us.
OP
OP
Chief Longwind Of The North
Certified/Certifiable
OP
OP
Chief Longwind Of The North
Certified/Certifiable
The pictures lost were those of the table at the reception. They included pyramids of profiteroles filled with chocolate/hazlenut flavored pastry cream, cheesecake flavored pastry cream, stabilized chocolate whipped cream, and stabilized chantilly cream. Then there were trays full of yeast raised douhnuts, flavored with vanilla and nutmeg, and glazed with a simple milk/powdered sugar glaze. There were key-lime filled filo-dough tarts, and strawberry cheesecake tarts, and finally, pinwheels made from puff-pastry covered with strawberry cheesecake filling, jelly-rolled into a log, and cut into 1/8" thick rounds, baked until all puffed and golden. I wish I had those pictures as well, but they were lost. All in all, it was a lot of work, but well worth the smiles on the faces of her guests and especially on the faces of my DD and new SIL. I would go through it all again in a New York minute. But wish the whole thing didn't cost so much.
It's gonna take time to recover from this one. And just wait, BT, your time is coming.I'm thankful to a wonderful family that supported me, and the kids, and for a son who knows how to cook as well as I, some things not as well, and some things better. And I'm thankful to a host of friends at DC who support me as well.
Seeeeeeeya; Goodweed of the North
OP
OP
Chief Longwind Of The North
Certified/Certifiable
congrats and well done, gw. i wish we could have all been there to enjoy your food, but we were there in spirit nonetheless.
ya know, no one here doubted that the food would be great, but c'mon... somehow i don't believe the bit about the groom's father.
god bless your new, larger family.
Had a hard time believing it myself. But it's true. Scouts honor.
Seeeeeeya; Goodweed of the North
Did you try the ZAR data Recovery ? I lost some pictures and thanks to the kind people at Olympus telling me about this site, I was able to get them back!
babetoo
Chef Extraordinaire
beautiful bride, breautiful food and a beautiful job.
babe
babe
MexicoKaren
Head Chef
Sorry you lost all those pictures, Goodweed. Would have given all of us something more to drool over! I visited my son and his family in China last year and lost most of my pictures while DIL was transferring them from my 2 gig memory chip to her computer. She just didn't understand how to do it and grabbed the chip from the computer while it was still processing. Lost all my Beijing and Great Wall pictures, Wuhan Horticultural Garden, Two Cranes Tower, etc. I was really heartsick for awhile, but you have to forgive - right? There are a few programs out there to recover lost digital pics - have you looked? None of them worked for me because the chip was physically damaged, but you might google it - some are free downloads.
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