Hope everyone is having a good weekend!!! The weather in the Mid Atlantic is crazy!!!! I’ve heard that we have 25 inches of snow and counting back home in NoVa! I was pretty lucky to escape the heart of the snowpocalypse! I drove down to Hampton Roads, VA Friday around 11:30 AM when the snow started to come down. It was pretty rough driving down, I was in snow till about Fredericksburg. Then it died down a bit. Getting closer to Richmond, it turned to rain/sleet. When I hit Richmond, it started snowing again and then it just snowed and sleeted the rest of the way home. Anyhow, I made it down safe and sound. Why did I brave this weather to come down? Why for our tasting of course!!! 🙂
We’ve been looking at 2 caterers, the only 2 approved caterers for the Half Moone. Today was our tasting with Catering Concepts in Virginia Beach. When we left Poquoson, VA it was just started to snow. As we got closer to Virginia Beach, it started to come down harder. We walk in to meet our event specialist, Conie Duncan. I just love her!! 🙂 She had our table all set up and ready for us. She showed us the plates and silverware we’d be using. Then after the first meal came out, we went over displays, layouts, colors, fabrics, etc. And Tommy enjoyed the food. It was really good food too!!! We’re going with a very asian inspired buffet. We decided to go with a buffet style reception because we wanted people to be up and about, mingling. I’ve not always been a fan going to a wedding and having assigned seating. What’s more uncomfortable than sitting at a table with a person you don’t have anything in common with and having a constant awkward silence? Or sitting at a table with a drunk obnoxious person who just won’t shut up? We wanted our guests to be able to sit wherever they want, get whatever they want to eat, and if they want to move between tables and visit with each other, they can feel completely comfortable doing so. It’s a family and friends affair. (with a bit of focus on me and Tommy 🙂 ) Sometimes a wedding is the only time family members can all get together, so why isolate each person to a single seat? That’s our thought process, anyhow. I will miss being able to do the name tags and table numbers, I kind of looked forward to doing that… Well at least I can do the “reserved” signs for the bridal party, parents, and grandparents. 🙂
We got to meet Chef Eddie Byrne and Sous Chef Marco Lepiz when they brought out the second meal. Chef Eddie made this carrot garnish thing that was amazing! I’m not a huge fan of carrots, at least not cooked carrots, but the way he shred it, blanched it, and seasoned it with honey and 5 spice…. oh it was yummy. I could eat it all day long! It might be the Chinese 5 spice I loved. I’m really big on tradition and had to explain to him one of the items I really want to make sure we have on our menu- Roast Pig. At a lot of our family events, we always have a roast pig. It’s definitely become a sort of family tradition. I’m sure they’ll be able to do this, as I had explained to chef that it’s not so much as pulled pork barbeque, but cubed roasted pig. I even hooked them up with an Asian store in the area that had roast pig so they could try it and sent pictures. All in all, everything went very well. We’ve got a couple more edits to make to the menu and we should be all set. I’m very pleased with Catering Concepts so far.