Sunday, July 6, 2014

Let the Summer of Weddings Begin: Jess & Beopjin

Joe and I have 8 weddings this year. We just had 2 in one week (a Sunday wedding followed by a Saturday wedding) and have a stretch in August through September where we have a wedding every weekend for 4 weekends in a row. So begins: The Summer of Weddings.

Wedding 1 of 8: Jess & Beopjin
Bridgeview Yacht Club
June 22, 2014

Both Joe and I have roomed with Jess at some point. I lived with Jess my junior year at BC and Joe lived with her their first year out of college (obviously in a house with 3 other people). Jess is one of the sweetest people I have met in my life - always the first to help someone. Jess looked beautiful and the ceremony was funny yet touching. 

Ready for the Summer of Weddings.

The groom strutting with a smile on his face.
Jess looking beautiful as always.
A heartfelt ceremony.
Welcome to the married club!
My favorite shot of the night - both looking so happy.

I obviously missed the memo, but apparently (since everyone else knew) the new trend is to have really awesome cocktail hours (so much so, I thought it was dinner). There were ribs, brisket, mac and cheese and the most amazing cornbread I ever had (not pictured were the pasta station, seafood station, and cheese tower). Can all weddings be like this? Because I would be the happiest fat kid ever.

Happy fat kid. I totally got the recipe for the corn bread.

Apparently, the favors were from a bee keeper that Beopjin knows. I love corniness, so this was awesome.

Here's the buzz! My honey and I had a sweet time!

Jess and Beopjin - I hope you have the most wonderful life together. 


This is the recipe I got from yacht club scaled down to a third. They gave me a recipe for 3 hotel sheet pans, but I don't think anyone is making that much cornbread (but I could be wrong).


  • 2/3 LBS. butter
  • 1 1/2 C. white sugar
  • 1/3 C. brown sugar
  • 8 eggs
  • 3 1/3 LBS. creamed corn
  • 1 1/3 C. cheddar cheese
  • 1 1/3 C. monterey jack cheese
  • 2 2/3 C. all purpose flour
  • 2 2/3 C. cornmeal
  • 3 1/3 T. baking powder
  • 1 T salt
Preheat oven to 325°F. Melt the butter. Smooth the cream corn in a food processor. Mix all ingredients together except for the eggs. When mixed thoroughly, whip in the eggs. Pour into the greased pan and bake at 325°F for about an hour.


  1. This is the sweetest post!! Thank you both for being part of our special day and capturing these beautiful moments!! We are neighbors now so please make us dinner with the corn bread!! We didn't get to eat at all on that day!! I really really miss you delicious food!!!!!!

  2. Sweet indeed!! Very smart to feature a favorite food item from the wedding! Looking forward to your next posts in this series... With a possible poke recipe??? Keep em coming :)