Sunday, November 2, 2014

Off to P A for Nate and Amanda's Big Day

Wedding 7 of 8: Nate Ball & Amanda Hudome
St. Norbert Church, Paoli, PA
Spring Hollow Golf Club, Spring City, PA
November 2, 2014

After a brief break from weddings, we're back at it. Last weekend, Joe's roommate from his senior year got married. It was a beautiful church ceremony followed by a wonderfully fun reception at a gold club the bride's grandfather built! As a recent photo nerd - the lighting at the church was awesome!

Caught the ushers...who caught me...catching them...

The groom and the best man.

Praying together - what a beautiful moment.

Exchanging rings. Here's to forever.

It's official, welcome to the BC Alums who marry BC Alums club!

BC'08 + Friends

2 more weeks until these cuties get hitched!

Obligatory photo.

Ryan and Jess before they started boogying with the grandmas.

The first! (to get married). We're really all just copying them.

Ruby boys less Craig. Looking fly boys!

First dance. It was adorable.

Nate faking getting cake all over Amanda.

With the lovely bride and groom.

The boys, all together. 50% married to BC girls. By the end of the month we'll be at 67%.

Obviously, we need to get a Blue Steel photo.
One last BC photo for good measure.
A wonderful wedding with wonderful people. Ready to do it again in a couple weeks.

Saturday, October 18, 2014

Recipe: Wontons

Sometimes I miss my mom, and when I can't get home to see her, I tend to make food that reminds me of home. Wontons were popular growing up, but usually served in soup. On my last trip to Flushing I discovered wontons in this style at White Bear and I've never looked back.

  • 3/4 lb ground pork
  • 1/2 lb shrimp
  • 1/2 head of medium sized napa cabbage
  • 1 T of minced ginger
  • 2 T of minced scallion
  • 2 t of sesame oil (if you like sesame oil like I do, add some extra)
  • 1 t of white pepper
  • 1 1/2 T of soy sauce
  • 2-3 T of sake
  • 1 package of wonton rappers
First, dice your cabbage finely. You can use a food processor if it's easier, but I find using a knife is faster for me. Add some salt to the cabbage, mix it, and let it sit - you want to release some of the water in the vegetable. 

Next you want to mince your scallion and ginger together. Then, you want to mince your shrimp (you basically want to chop it until it looks like ground shrimp). I like to chop the scallion and ginger right into the shrimp - I feel like I'm incorporating the ingredients better.

In a bowl mix together the ground pork, your shrimp mixture, the sesame oil, white pepper, soy sauce, and sake. Take your cabbage and squeeze it out over the sink to get out the extra moisture. Add the "dehydrated" cabbage into meat mixture. Mix like a crazy person until your filling looks uniform.

Now to make the wontons: I present to you my first ever video tutorial, filmed by Joe. I fold them this way, but you don't have to. Before you fold them - put some water on the stove to boil. By the time you have made enough for dinner, your water should be boiling (if not, you are fast or don't eat a lot).


When the water is boiling, add your wontons while stirring. Once they start floating I like to let them cook for another couple of minutes to ensure they are cooked through. I usually cut one open to make sure before I take them all out.

Once they're done I like to top them with the below hot oil and chili and fried garlic sauce. You can always have them in soup. If you're feeling aggressive you can fry them. I find them to be delicious with just some hot oil.

Go back for seconds - they're healthy. Sort of.

Saturday, September 27, 2014

Restaurant Review: Blue Hills

A couple weeks back we went to Blue Hills as part of our Anniversary-thon (have to do it up big for the first one, right?)

I really enjoyed the place. I loved the ambiance, the attention to detail in each course, and the whimsical nature of the food served. Gags was much less impressed, and found the 4 oz. pours of his beer into a wine glass awkward, the course in the special room gimmicky, and he felt a little underwhelmed for the price tag.

If you're celebrating and want to feel like you've been transported to a different world, I'd recommend it. If you like meat, I wouldn't. It's one of those things, I would definitely do once (and maybe again), but it would have to be a special occasion.

The Meal

Vegetables from the garden.
Grilled nectarines wrapped in house cured prosciutto.
Weeds. Served with...
Charcoal mayo.
A trio of something with tomatoes.
Liver with chocolate.
Probably my favorite dish: tomato burger. Delicious.
Apparently this was a play on man and woman. Two different tomato shooters.
Heirloom tomato with basil seeds.
Tomatoes with some type of cheese...there were a lot of tomatoes...I'm guessing they were in season.
Oysters three ways. I think one was a BLT oyster.
Home made ricotta (which apparently is served year-round) served with...
Brioche toast. I love warm bread.
Fish tacos with kohlrabi as the shell. Superbly creative, but a little light on the fish.

Another favorite. Farm fresh egg with chorizo. 
The special course! Duck.

You get to have a course with just your date in the barn. Even though Gags found it gimmicky, I found it romantic.
Goat - usually I hate goat because I find it gamey, but this was actually pretty good.

First dessert course (kind of savory, kind of sweet). Corn ice cream and tomato sorbet were both refreshing.
Anniversary cake aka special occasion cake aka everyone got one.
I actually thought the white chocolate egg shells were actual eggs.
So as you can see, NY hasn't been good for my wallet, but I've found some great little joints as well that I will share soon!

Monday, September 15, 2014

Rounding Out the Summer of Weddings

We're 75% through our weddings this year, with two more the past two weekends (read: we had weddings for 4 weekends in a row).

Wedding 5 of 8: Phil Lamy & Valerie Xenakis
The Granite Rose, Hampstead, NH
August 30, 2014

The best man from our wedding got married in a beautiful ceremony in NH. Joe (who was the best man) gave a wonderful toast and we boogied the night away.
Joe walking his God Mother and the Groom's Mom down the aisle.
I love catching the groom waiting for the bride.
Valerie looked gorgeous in her mother's dress.
Exchanging vows.
Mr. and Mrs. Valerie Xenakis everyone...I mean Mr. and Mrs. Phil Lamy.
What a heartwarming first dance.
With the Bride & Groom!
Wedding 6 of 8: Brian Lee and Lydia Chan
Colonial Church of Bayside / East Buffet , Flushing, NY
September 7, 2014

B Lee and I go way back, to when we were 3 or 4 when I used to get baby sat by his friend's mom. We became actual friends at BC and he and Joe were actually roommates for a year. Lydia was a stunning bride and it was awesome to see another BC couple get married!

Lydia had multiple outfits and looked stunning in all of them, but the dress was my favorite.
B Lee looks so happy.
That one time where B Lee vowed to Lydia he would laugh with her in times of sorrow.
Old BC Friends!
With Jess!
With the Bride and Groom!
And that rounds out our wonderful summer of weddings, but we have two more left for the year! Until then, it's time to eat, eat, and eat.