By the end of November, I will have attended six weddings (including my own) in less than five months. I happen to really enjoy these celebrations, though I know others begrudge them as obligations. While some affairs were more simple, others more extravagant, the food at all of them blew me away -- so much so, that if I had more time before my own, I would have swiped some of their ideas!
Let's start from the beginning: I know I've written about Josie and Adam's wedding in numerous posts, but I just can't help it, it was a night to remember. From that wedding, I would have ''borrowed'' the main course. It's true what comfort food does for the soul -- it just makes people happier. In place of their tapas station, I might have added fried chicken and shrimp and grits.
If it were in my budget, I probably would have taken all of Jaimee and Charles' (Jon's college friend) cocktail hour stations. That's right, the convention of passed hors d'oeuvres has somehow transformed into food stations, along with a few passed items. Where should I begin? Unlimited lobster tails and jumbo shrimp, sushi made to order, grilled scallops, caviar, french fries, thin-crust pizzas and pastrami were just a few of the amazing cocktail-hour bites they served.
Starbucks is now ready on demand. The coffee giant expanded its empire Tuesday with VIA, its version of "Ready Brew" instant coffee. Available in Colombian roast or bolder Italian roast, the packets of powdered coffee are sold in packages of three for $2.95.
After two decades of development, Starbucks is so certain consumers will like it that it's pitting VIA up against its whole-bean coffee, asking consumers if they can taste the difference.
"I think it takes great courage for us to take our brand name -- which we value more than anything in the world -- and put it on an instant coffee," CEO Howard Schultz said at a Starbucks VIA Ready Brew launch event Tuesday. "That's not a move of desperation, that's a move of confidence and the fact that we know this coffee will pass the test of time."
Back in March, Slashfood did a taste test and we were "pleasantly surprised" by the flavor. More recently, we did a side-by-side comparison and found the results to be similar. There's no doubt that a freshly brewed cup of coffee takes the cake, but after a recent instant coffee taste test (that we're still recovering from), we would be more than happy to sip VIA.
Find out where VIA is available and how you can get a free sample after the jump.
'The Perfect Scoop' Recipes by David Lebovitz Photographs by Lara Hata Ten Speed Press -- 2007 Buy it on Amazon
Clinging to the very last bit of warm weather, we hoped that making several batches of ice cream would encourage Mother Nature to hold out on cooler weather for a little longer. David Lebovitz, a well-known pastry chef, received much of his training at Alice Waters' Chez Panisse in California. Now based in Paris, Lebovitz merges all things sweet and makes them manageable for the home cook. "The Perfect Scoop" is a testament to how ice cream should be made: creamy, sweet, savory and with unlimited creativity.
While ice cream takes center stage, Lebovitz also includes recipes for sorbets, sherbets, granitas, sauces and toppings. Boasting both classics, such as Malted Milk and Tin Roof Ice Cream, and more modern flavors of Crème Fraiche, Goat Cheese and Roquefort Honey Ice Creams, this book lends itself to a wide audience. Strawberry and Mojito Granitas will be a big hit at the next autumn barbecue, and adults and children alike with be excited to see the bright fruit sherbet and sorbet combinations.
See what we tested and find out whether the book's worth buying after the jump.
I've heard of brides getting so overwhelmed and busy the day of the wedding that they actually forget to eat. I found this notion pretty hard to believe until I started participating in weddings myself. All of a sudden you're rushing to get into a car to go to your hair appointment, then there's makeup, then you have to put on your dress and be ready for photos at a certain time. Before you know it, you're sitting down to the first course and your first meal of the day; and even then, you're busy making sure the bride has everything she needs.
With that said, I couldn't let this happen to me or my bridesmaids. The solution: have breakfast catered in my hotel room where everyone will be getting ready. Platters of fruit, danishes and croissants, along with yogurt and homemade granola, should please everyone. Even if the girls don't have time to formally sit down at the table and eat, they can grab a yogurt and eat it while they're having their hair done. The wedding day is long and arduous. The more energy we all have, the less cranky and more pleasant it will be for everyone.
Did you eat the day of your wedding? If not, was it because of the lack of time or were you too nervous? For those of you who have been bridesmaids, what would your ideal wedding-day snacks be? Let me know in the comments.
A Blue- and-White-Themed Candy Bar. Photo: Sarah De Heer.
With 23 days to go until Jon and I say "I do," we're still debating our favors. While we have narrowed it down, I've decided to offer an array of items instead of just one. In the meantime, Jon and I have attended two very special weddings (Jon's good friends from high school and college), and both offered candy bars on top of handing out favors.
Both sweet tables were decked out with some of the best and most color-coordinated treats. The first wedding focused on a blue-and-white theme (colors of the wedding) with sweets such as malt balls, chocolate-covered pretzels, nonpareils and shark gummies.
The second wedding offered more nostalgic options such as Dots (my favorite), gummies, rock candy and what seemed to be a total hit with the crowd -- Ring Pops! Sitting back on a couch during the afterparty, I was tickled to see our friends walking around in their Sunday best with Ring Pops on their hands.
Several weeks ago, I covered my co-worker's wedding in Louisville, Ky., and raved about how she doubled her wedding cakes as centerpieces. It got me thinking: Everyone attending our wedding knows that both Jon and I are serious foodies. I want to incorporate food into our decor too, but I don't want to overdo it (and believe me, that wouldn't be hard!).
With the cost of food eternally increasing, I need to come up with other ways to incorporate our passion into our cocktail hour and reception. With the help of eBay and Amazon, I think I'll be able to pull it off. I have a vision of filling up old crates with bright, white hydrangeas and placing them by the bars.
Taking that idea one step further, I started a search on eBay for wine crates and stumbled across an antique Dad's Root Beer crate, which just so happens to be one of Jon and my father's favorite root beers. Five days of bidding and this puppy was mine!
Surprisingly, I find that more and more of my friends are skipping the rehearsal and the rehearsal dinner altogether. While it does save money and even some hassle, I couldn't help but have everyone gather around for another meal to celebrate our nuptials.
If Jon and I were getting married in our home state (New Jersey), I would have loved a backyard barbecue with all the fixings. But since we're getting married in Washington, D.C., we decided we'd have to forgo the backyard shindig and opt for a restaurant. But which one to choose?
With cost as the ultimate factor, Jon and I needed this restaurant to mean something to us, on top of trusting it to produce a show-stopping meal. It didn't take long for us to realize that Acadiana, located in the heart of D.C., would be the spot. Read on for our menu and why it means so much to us.
'Cooking From Above Classics' Recipes by Keda Black Photographs by Frederic Lucano Hamlyn Publishing -- 2007 Buy it on Amazon
Taking its title literally, "Cooking From Above" showcases classic dishes such as scrambled eggs, spaghetti with tomato sauce and breaded fish fillets, and depicts each step of the cooking process with a photo taken overhead, to show the reader what each step should look like, including the finished product.
This book is geared to be Cooking 101 for novices, and really isn't for the skilled gourmet. Most cookbooks lack how-to photos, which can be crucial for beginners. Author Keda Black "offers this top-down view as if readers were standing at the kitchen counter with a teacher."
See what we tested and find out whether the book's worth buying after the jump.
As my wedding comes to the six-weeks-away mark, Jon and I are finding that we're watching our money and trying to cut back where we can. One major place that I found for saving money is the supermarket. I asked myself last week, "Are there items I can save on and still get the same results?"
Of course, cereal was my first thought. With some brands and stores charging close to $5 a box, the generic brand never seemed so appetizing. But what else is there -- canned tomatoes, ice cream, butter, vinegar, olive oil and/or pasta? The list seemed endless.
So who better to ask than the blogosphere, where this has probably been tested many times. What items can Jon and I swap out for the more affordable generic store brands, and when is it worthwhile to splurge? Leave your thoughts in the comment section.
'New Orleans Classic Gumbos & Soups' Recipes from Favorite Restaurants Text and Photographs by Kit Wohl Pelican Publishing -- 2009 Buy it on Amazon
The best Creole-Cajun dishes are oft found in Louisiana: gumbos bursting with fresh seafood, sausages and chicken slopped together with rice, soups with an intense depth of flavor -- all representing comfort food at its best."New Orleans Classic Gumbos and Soups" showcases some of the best recipes from eateries around the region and brings them to home cooks in a non-intimidating approach.
Recipes like Tulane Chicken Andouille Gumbo and Red Bean and Sausage soup will keep you coming back to this book for the ultimate weekend dinners. Be sure to buy the freshest ingredients possible, especially seafood: It plays a key role in the outcome of dishes, and makes the extra effort well worth it.
See what we tested and find out whether the book's worth buying after the jump.
Very rarely does a wedding come along that stops me in my tracks. Usually they're too over-the-top, too stuffy and not personal enough, more for show.
The unforgettable wedding of my friend Josie to her now-husband, Adam, gave me hope again. It took place at the 21c Hotel and Museum in downtown Louisville. The ceremony was short and to the point, but a tearjerker for sure.
And the food -- oh the food! I can still taste it. After the completion of the ceremony, bags of popcorn and peanuts were up for grabs, along with refreshing Izze sodas in red hues with gray-striped straws to match the decor.
Read on for the complete menu along with jaw-dropping photographs.
David Beckham's fans already know he's an ace on the soccer field, eye-candy on the billboards, and that he even pays it forward with his and wife Victoria's children's charity. So could he raise the score even more? He just did -- he cooks, too.
In a recent People Magazine Q&A with David Beckham, a reader asked if he'd divulge a passion that people would find surprising.
Beckham professed he enjoyed cooking. "My signature dish for Victoria is grilled prawns or lobster and fresh vegetables," he says. "And for the children and for myself it's pasta with fresh tomatoes sauce and olives."
If that didn't make you salivate, Sunday lunch in the Beckham household will. It consists of "roast beef, roast potatoes, vegetables and gravy and Yorkshire pudding."
Recipes from friends and family. Photo: Sarah De Heer
There are certain things in this world that make me very happy, and among them are recipes that have meaning or stories behind them. Knowing this, my best friend decided to skip the wishing well for my bridal shower and instead included recipe cards with the invitations, simply asking guests to add to my collection.
Out of all the gifts I received -- and I received many -- these recipes take the cake. They were not only cute (Etsy), but they fit perfectly in my wooden recipe box.
Two weeks later, after all the thank-you notes had been mailed, I finally got around to really reading through the recipes. It was fun to see that the people who knew me the best really took the time to write down something they knew I would love. Others who don't love to cook got creative and still managed to please my palate!
Find out some of my favorite recipes and clever ideas after the jump -- and feel free to add to my collection by sharing a recipe with me in the comments section.
'Cupcakes, Cupcakes & More Cupcakes' Recipes by Lilach German Photographs by Danya Weiner Imagine Publishing -- 2009 Buy it on Amazon
This book joins the club of an already saturated market of cupcake cookbooks. With ho-hum flavors like pumpkin, marzipan, blueberry and peanut butter and jelly, it proved a tad underwhelming.
On a positive note, one entire chapter is devoted to healthier cupcakes, including recipes that are whole wheat, dairy and gluten-free to please almost every palate. The remaining chapters are broken down into Classics, Cupcakes for Kiddies, Cupcake Celebrations and Cupcakes for Connoisseurs.
Takeaway tips: A basic cupcake essentials introduction includes a breakdown of Equipment 101 as well as dissection of ingredients and serving and storage suggestions. Most readers will find reading the ingredient section quite helpful. For example, many people use large eggs in baking recipes because that's what they typically pick up at the grocery store. Author Lilach German recommends using medium sized eggs that are cracked at room temperature.
See what we tested and find out whether the book's worth buying after the jump.
Most caterers will over-estimate the amount of food you'll need for your happy nuptials -- at least that's what we've been hearing. So what do you do with all of those leftovers? You've paid for the food, and it really is a shame to see it go to waste. I've recently heard some great suggestions.
A colleague of mine utilized Tupperware: If you're having an out-of-town wedding that the majority of your guests are coming out for, it's nice to send them back to their hotel room or back home with something to nosh on. Simply leave containers out near the food and have it made known that everything is up for grabs. They'll appreciate it when they get those midnight cravings!
It's also a great idea to donate the leftover food to a local soup kitchen or homeless shelter. Though, brides beware, not all states permit caterers to donate leftover food. Jon and I found ourselves in this situation. We wanted the food to go to good use, but Washington, D.C., law declares we're not allowed to donate directly to shelters.
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