reception menu

We're in the home stretch. Years from now, in a completely unrelated argument, Emmelle will remind me about how I spent the week prior to our wedding week in New York, physically displaced from our last minute preparatory needs. Even now, I regret not being available for this critical stretch.

There are still a few items that need tidying up, but we fortunately completed one key task yesterday - our reception drink and food menus. I actually created these in PowerPoint, and Emmelle purchased a special card stock (approved after testing paper softness by rubbing on our chests and cheeks) for home printing. It makes me wonder if we could have gone this route for our invitations and saved a little coin. But at this late stage in the game, those completed details aren't an issue; I just might make the suggestion for future husband-wives to be.

Anyway, our menu consists of Asian-inspired dishes to complement the Japanese Tea Garden where the reception will take place. The small bites served during the cocktail hour are consistent with the yellow peoples' theme as well (But our theme is purple, so it's actually quite confusing). Many of the dishes have been replaced since our tasting from several months ago, so I'm a little curious how everything will turn out. I've personally never had a memorable dining experience at a wedding so I'm keeping my fingers crossed that the food is forgettable - in the best way possible.

I'm still keen on the idea of serving kimchee and sriracha sauce in some way. Emmelle is vehemently opposed to this idea. I speculate that it has nothing to do with tackiness, but mostly because these essential food items are red and not in line with our purple (and yellow) color scheme. I'll have to put in a special request for radicchio kimchee; the cock sauce can't be salvaged in this situation.

I'll leave this post with some menu ideas that the bride vetoed on the draft table. I thought it would be great if we could elevate the Asian cuisine theme by giving each dish a suitable Asian-inspired name. The names in parentheses, as you can see, did not make it to print:

pork & chive dumplings (dragon droppings preserved in small intestine casing)
shaking beef (panda loin, cubed)
vietnamese style garlic prawns (tiger cub penis)
thai eggplant (jellied thai elephant bone marrow)
asparagus (green-dyed crane legs)

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ardbeg 10 years

Islay (pronounced "I-luh") is a Scottish island made popular by some of the more famous single malt distilleries in the world - Lagavulin, Laphroig, Ardbeg and Bowmore. All of these whiskys share a common thread - the presence of a wonderful peat in each and every one of their whisky expressions. Peat is formed from decay of vegetation (and perhaps murdered humans) and forms regularly in wetland bogs, marshes, swamp forests and the like. Coincidentally, those locations are also perfect places to hide murdered humans.

Why is it important in whisky production? Well, peat is often used as a source of heat and fuel and distilleries burn it to dry the malted barley. The Islay distilleries in particular use quite a bit more than the average single malt maker and basically hit you over the head with the wonderful peatiness of their drams.

It's not a taste that's enjoyed by all and certainly not by a novice whisky drinker. It can generally be described as smokey, salty and briny. I definitely enjoy it.

A couple of months ago, the Mustard Clan gave me a bottle of Ardbeg 10 years. My Ear, Nose, Throat picks up a subtle sweetness, a meaty BBQ smoke, in addition to what I can only describe as a spearmint finish before that hearty campfire smoke lingers on your throat and tongue for a long time. The smoke is very impressive, if you return to your empty glass the next day, the smoke is still very prominent. Actually, that's what I hear happens because I'm not one to leave dirty dishes in the sink, that's not me. It's just not. So I've only heard that. What I have experienced firsthand is the smallest of pours filling up a room with a wonderful peat aroma.

The one element of this whisky that perplexes me is the spearmint finish. I've read some other resources that describe it as more of a citrus (lemon) note - it's an interesting contrast to the brine, and I'm looking forward to tasting some of the other Ardbeg expressions.

Thanks to the Mustards, and thanks for stopping by.

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changes

Changes. Not so much about the big sweeping changes that are taking place, but little details during the wedding ceremony and reception are on my mind today. It's like a move re-shoot - when you are able to see disparate pieces come together for the whole, sometimes they complement each other perfectly, sometimes not so much. I'm sure this will be a key component of the remaining pieces of our planning over the next, ahem, 29 days.

My thought du jour has been all about the wedding recessional song, the rousing number that will take our wedding party back down the aisle with Emmelle and me following closely behind as husband and wife. Our music team, especially Wonq, has quietly suffered through my wild aspirations of closing with a Beatles medley.

I don't think it's going to work.

So my new thought that we will attempt to bring to fruition:



Can this work?!?!?!

While we are here, I should mention the following as well:

Bridal party entrance: I Want You Back
Bride and groom entrance: Dope Nose

(I haven't been able to get Emmelle to approve a more suitable Groom's March as of yet).

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negative one month wedding anniversary

It’s April 20, 2011.

According to my math, Emmelle and I are 31 days removed from our blessed union (I actually just counted off the days in my Outlook calendar). We've fallen into a predictable ritual over the last week – come home from work, cook and eat, execute on some wedding logistics, sleep – which will remain our routine for the next month.

I feel calm and steady, probably because I’m having a difficult time grasping that this significant event will finally come to fruition shortly. I also feel a sense of relief; I can’t help but feel that we are in a state of limbo, removed slightly from reality until we return from our honeymoon. Some examples: all of the exorbitant spending, the gifts being shipped to my office on a daily basis. There will definitely be some sort of consumer withdrawal when this is all over. As much as I look forward to the wedding ceremony and reception, I’m looking forward to building a home, saving, focusing on my career, diverting my consumer spending habits to critical items such as cuff links and time pieces (ahem, that’s plural).

And Emmelle? She is nothing short of amazing. Emmelle is dug in deep into her fox hole and completing all necessary tasks with proficiency and efficiency, really in a way that only she can. I have read and heard from multiple sources the meltdowns that some prospective brides experience leading up to the big day. Not this girl. She’s a machine and potentially going through a trial run for a career change to event planning/wedding coordination. Her even-keel nature has shone brightly through during this entire process.

What else? Hhhmmm. My hair is probably longer than it’s ever been in my adult life…Emmelle has received a series of facials recently…I’m still a shirt and tie short of a wedding day ensemble…I’m also a whole suit away from a wardrobe change…we’ve gone on some neighborhood jogs for minutes at a time (I don’t see a difference in my body, however)…

…

There’s 31 days left and there will surely be plenty of documentation on that day. But I’d like to remember the next 30 days as well, all of the details that we need to complete, any disagreements, any overwhelming emotions that linger, let’s use this as a keepsake just like all of the photographs and wedding day material.

More (frequent) updates to come in the coming days and weeks.

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love letter

I remember a summer's day
I remember walking up to you
I remember my face turned red
And I remember staring at my feet
I remember before we met
I remember sitting next to you
And I remember pretending I wasn't looking

So we'll try and try
Even if it lasts an hour
With all our might
We'll try and make it ours
Cause we're on our way
We're on our way to fall in love

I remember conversations that only you will understand. The ones we've shared quietly drifting off to sleep, the ones that we laughed at together when the light turns green.

I remember decisions that we made. The ones that mean something. The ones that will impact tomorrow and the day after. Cabrillo. Lima. Madeleine cookies...

I remember watching the sun dry up the March rain and being happy. I remember my body splayed across my large bed and being happy that it's only for a moment.

I remember feeling that it's almost time and being happy.

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botegga in yountville

Ash Wednesday. No meat. I've been successful thus far. What better way to cure that insatiable carnivorous craving than to write about it?

A couple of weekends ago, Emmelle planned a wonderful Sunday afternoon for us highlighted by a splendid Thai massage and an afternoon meal at Michael Chiarello's Bottega restaurant in Napa Valley. We've been waiting to eat here for a long time, even having had to cancel a reservation a year earlier. Who wouldn't want to eat here? We have a finalist from Top Chef Masters' inaugural season in our own backyard!

I actually remember watching Chiarello on PBS a few years before food became a staple of television entertainment and always thought that he made great, exquisite food (I could also sense that he's probably a bit of a prick). Even now, I'll always stop and watch until at least the end of a segment if his Food TV show happens to be on air; everything he makes appears stunning, and he executes complex techniques so effortlessly. Even now, I feel like I can prepare a great rack of lamb and serve it to a group of ten on my backyard deck. I've never tried and I don't have a backyard, but Chiarello tells me I can. Not even Rachel Ray's thirty minute calorie bombs instill that sort of confidence in me.

I digress.

Our experience was enjoyable. It was a busy Sunday afternoon, and weekend wine aficionados packed the large dining area. Hands down the best thing we ate was the sumptuous Green Eggs and Ham (below), which coincidentally, appeared on Food TV's Best Thing I Ever Ate program.

In general, I try to limit our epicurean excursions of Italian places to uniquely exceptional establishments. I can't stand slurping down a pricey plate of pasta when I know that I can execute it better in my own kitchen with my dull knives and substandard skills. However, when we do dine at finer Italian (or Italian-inspired) restaurants, I absolutely love the notion that the pasta dish is a build up to the main course. An appetizer. It's my type of cuisine.

Somebody get me a pasta maker. And a flight to Rome.



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mobile uploads

Did you know that you can take pictures on your mobile phone and either upload/email them to your computer or directly share it through a social media platform? Of course you didn't; that's why I'm around to teach you these things. What a great time to be alive, right now, in 2011, where we can for the very first time, start to pilot this fascinating technology.



I accompanied my parents on Saturday morning to meet an acquaintance from Korea at the Union Square Hilton Hotel. I'd never been there before but knew that it's frequented largely by international travelers. While seated in a quiet section of the lobby, I noticed a large congregation of Korean Air stewardesses form a huddle around their pilot to my left. There were probably about 15 young ladies reviewing itineraries and giggling at the captain's lame jokes (I actually didn't hear a word he said).



Cars were cleared by the city on Emmelle's street on Sunday due to a Honda commercial. We got a sneak peak at the 2012 Civic; I can't wait to see if we can recognize her neighborhood when the spots (I'm assuming they are for local dealerships) air.

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may 21, 2011 - someone else's perspective

Emmelle and I just booked our honeymoon travel to Paris, France. However, I stumbled upon this CNN video which suggests that Paris won't be around after our wedding date - neither will planes, the sky or anything. That's tough; I've always considered the honeymoon to be a just reward for all of the planning and preparation that has consumed this past year.

It would be extremely helpful to know when exactly the rapture will arrive on May 21. I'm really hoping that we'll be able to squeeze in the father-son dance that I've been rehearsing. This also severely jeopardizes the planned talent show portion of the reception.



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stronachie 12 years

A few weeks ago, I trekked out in the pouring rain to my local BevMo store for a new bottle of whisky. After staring at the same set of bottles in the store for twenty minutes or so, I left with the Stronachie 12 years (pronounced "Stronachie 12 years"). I am actually familliar with this bottle; I purchased one for Emmelle's uncle just a couple of months ago after a whisky merchant recommended it as a good combination of sweet and smoke. I remember liking it when I sat down with Emmelle's family to drink it; or at least I remember liking it because I made a point to. Remember, whiskies are for strong and virile men! While still a novice in the single malt game, I definitely know that I prefer a peatier, saltier dram. Thus, I was disappointed with the sweeter properties of the Stronachie and seemingly similar characteristics to the first two single malts I had purchased (Highland Park 12 years and Yamazaki 12 years). That's not to say that this single malt is bad, I think it's just what I'm not looking for at this point. And I can confidently say that I enjoy the first two more. And for whatever reason, I've had an incredibly difficult time identifying what I'm tasting with this single malt. What I can detect: some cinnamon/nutmeg nodes, a distinct oak flavor, malt and a smoke that coats your mouth with every nip. (I read in a tasting note online the presence of raisins, which I certainly agree with. I wish I could have identified that on my own. I stink at this.) Ultimately, this is a decent scotch for me, but I don't think I'll be purchasing it again anytime soon. I'll try to keep this around for guests. Come over and drink it. Return to the GreensandBrowns home page

wedding rings

Wedding rings are in...but cannot be worn. Or can they?

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