More Fun & Excitement

In the past week, items have flown across the wedding desk at a rate that would overwhelm the New York Times' Business Bureau Chief. Carrie and I (along with Linda) have been tasting with the caterer in Tahoe (a seven course extravaganza), we've met with the photographer, chosen our save the dates and researched live entertainment. The incredible Mike Ferrier wooed our palettes with a dazzling array of appetizers, salads and entrees starting with roasted chicken breast jack scallions in a quesadilla under a cilantro lime sauce, parmesan risotto cakes topped by smoked chicken-apple sausage under a marsala honey glaze, phylo cups filled with gorgonzola, leeks, pine nuts and a cider reduction, citrus smoked diver scallops with a chipotle lime aioli on a pita chip, a baby green salad with sherry maple vinaigrette, sun dried pears, gorgonzola and toasted pecans, grilled chicken breast with a mushroom marsala sauce and finally the grilled Atlantic salmon with tomato caper relish under an orange pesto glaze. We've opted to work with the incredibly innovative and lovely Penny Sylvia to capture the inexplicable highlights of the day. Penny has a charismatic energy that goes far beyond the proverbial "extra mile". I'm confident that she will seamlessly transfer some of the most memorable moments of our lives into a forever state that we'll always be able to reflect upon.

This is a picture of Carrie and I in the kitchen at As You Wish Catering while sampling the incredible, succulent and delicious menu. We hope that your lodging plans are solidifying as we type this blog. We are excited to provide you with more information soon.