Tuesday, July 6, 2010

My wedding at Roberta's

Priya and I got married on Saturday, and one of our goals for our wedding was to ensure that we had it at a place that had outstanding food--we didn't want regular "wedding food". Through the help of many friends, we were able to have our wedding at the incomparable Brooklyn restaurant Roberta's, where we've had many an amazing meal!

Our menu:

Bibb salad

gorgonzola, walnuts, dried cherry vinaigrette



mozzarella, tomato, basil

Da Kine

tomato, mozzarella, jalapeño, cotto, pineapple, ricotta

Guanciale & Egg

mozzarella, tomato, guanciale, egg

Cheeses Christ

black pepper, mozzarella, taleggio, parmigiano, heavy cream


tomato, mozzarella, soppressata, roasted red peppers

Millennium Falco

tomato, parmigiano, onion, pork sausage, bread crumbs

White & Green

mozzarella, arugula, lemon, parmigiano

Heritage Pork Butt or Eggplant Parmesan

Fork Crushed Fingerling Potato Salad

with lemon, shallots, and herbs

Beet Salad with celery and caraway

And for passed appetizers, we had lemon-pecorino crostini, prosciutto bread balls, Medjool dates stuffed with gorgonzola and wrapped in basil & bacon, and spring pea crostini with ricotta. (Every one was delicious; although I didn't get to try the prosciutto bread balls--still coming off the ceremony nervousness when they were served--I heard they were amazing).

The bounty of food for dinner was also unbelievable--it just kept coming and coming, and I think everyone enjoyed it; afterward, tons of people told us it was the best wedding food they'd ever had. We'd also been really keen on having a good vegetarian entree, not just an afterthought or a cobbling-together of sides, and the eggplant parm really fit the bill--fantastic for anyone, not just vegetarians (and so large that a single order could've fed the table).

For dessert, we had delicious cupcakes (made by our friends Jenna and Lisa and frosted by them and their assistants-slash-husbands Rob and Dan) and Van Leeuwen ice cream (we hired the cart to come to the wedding and give it away) in five flavors: pistachio, ginger, Earl Grey tea, vanilla, and chocolate.

Our rehearsal dinner, the night before, was held at iCi in Fort Greene, and the food there was top-notch as well. We chose from a menu of chilled potato-leek soup with garlic scapes, market salad, roasted Violet Hill chicken with Anson Mills polenta, green beans, and mushroom fricasse, seared Arctic char with summer squash and herbed Israeli couscous, summer vegetable ravioli from Savino's, mini chocolate cakes, and Il Laboratorio del Gelato rhubarb and peach ice creams.

Sadly, the craziness of the wedding meant that I wasn't really photographing food, so there are certainly missing pictures. No matter; the memory is enough!