our wedding: part five

cakemain
today is the fifth and final post on our wedding- and it’s time for the good stuff: food! food was probably one of the first and main things about which aaron and i agreed. we both wanted southern comfort food- something relaxed, typical of the region and delicious. and when it came to the cake? homemade comfort. we wanted something that looked and tasted delicious- no fondant, no edible sugar flowers- something that looked like a loving grandmother had made and that you couldn’t wait to eat. [all images by belathee unless otherwise noted]

cakeduo
i’ll dive into our food pictures (and now i’m hungry for cake, argh) cake-first. mainly because the second we agreed savannah would be our wedding location, the first person i emailed was cheryl at back in the day bakery. cheryl was one of the first people i met in savannah and has remained a friend ever since. she’s someone i can always count on for great taste both in and out of the kitchen. after having a tasting (in cupcake form!) with my parents, aaron was able to fly down with me to taste things and pick flavors. we settled on a rich chocolate cake and cheryl’s delicious italian buttercream icing. but for me, the best part of the cake was letting cheryl have free reign over the decoration. i had my hands in almost every other part of the wedding so i wanted the cake to be a surprise. all we did was tell her our colors (shades of green) and that i liked things that looked like stitching. and then i let her have at it. luckily, i was also able to include one of my favorite southern artists, katie runnels, in the project as well. i’m a huge fan of katie’s work (and got to meet her for the first time the week before our wedding when we both spoke at scad!) and was so excited to have her work on our topper. she found a seriously gorgeous pair of vintage paper wedding figures on ebay and then turned them into a sweet topper- complete with our named embroidered in green thread underneath. when i finally got to see the cake the day before the wedding (the martha team shot a few things early) i was blown away- it was such a perfect little slice of heaven. tasty, adorable and perched atop a weathered cake stand made by paul, liz demos‘ husband. a big big thank you to all of them for making our wedding cake such a special treat. [image above left by tara donne for martha stewart weddings]

hammain
pork1
the one vendor that was entirely new to me was chef nick mueller. our planner tricia suggested his food and after speaking with him i was sold. we shared a love of local, seasonal ingredients and nick’s family-run catering business was just the sort of local business we wanted to support. rather than meeting us at a hotel or a cold kitchen location, nick invited us to his home to taste a wide variety of options for the wedding menu (which is listed in full after the jump)- it was such a great way to get to know nick and the delicious food he cooks. there’s more of nick’s amazing food below, but if you’re in the georgia area and need a great caterer, i really suggest nick- he was so sweet (and very patient with my requests to NOT have chafing dishes and wires on tables) and now has a seriously cool restaurant on the second floor of his home. more below…. [image above left by tara donne for martha stewart weddings]

CLICK HERE for the rest of the post (including our wedding menu, betsy dunlap’s signs, and more tasty food pictures) after the jump!

pork
shrimpandgrits
our menu was all about delicious (and slightly updated) southern comfort food. below is nick’s full menu for us (stay tuned later today for a recipe from the wedding!)

  • crab cakes with lemon dill aioli
  • petite sugarcane cured bacon “BLT” w/ roasted tomato confit & ginger aioli (RECIPE HERE!)
  • miniature fried oyster po’ boys on french bread from back in the day bakery
  • fresh mozzarella and sweet grape tomatoes with aged balsamic
  • smoked barbecued pulled pork with house made vidalia onion barbecue sauce on yeast rolls
  • tangy buttermilk cole slaw with apple slices
  • sauteed sweet potato and silver corn cakes (made on the spot with whipped butter and locally made cane syrup
  • roasted corn and baby spinach salad with red pepper, caramelized onion and goat cheese
  • marinated and grilled skirt steak with watermelon and red onion relish with bulls blood micro greens (adapted from a frank stitt recipe)
  • buttermilk grits bar with poached shrimp, red eye gravy, bacon, white cheddar, peppers and roasted corn
  • georgia peach cobbler with whipped cream
  • sweetened and unsweetened ice tea with fresh mint sprigs

signmain
signandslaw
i was so thrilled to have betsy dunlap write the food descriptions (and other signs around the reception) for our buffet stations. combined with the vintage serving utensils borrowed from the paris market and brocante, it made for a really relaxed, but elegant, setting.

corncakes1
the delicious sweet potato and corn cakes were a huge hit. who can resist something freshly sauteed and topped with whipped butter and sweet cane syrup?

tablelinens
i have a real hatred of silver chafing dishes. i know, super annoying and picky. but thankfully nick accommodated my desire to serve everything in oversized vintage or simple cream-colored bowls. luckily the garden had a carriage house that the caterers could use to keep food warm. hooray for no chafing dishes with sterno! i worked at a country club as a waitress for too many summers- the smell of sterno just brings back horrible first-job memories.

saladduo
a delicious spinach salad from nick and our table settings. image above left by tara donne for martha stewart weddings

peaches
just in case there were guests who weren’t into chocolate cake (what? crazy!) nick made a seriously amazing georgia peach cobbler. this was the dish i probably heard the most about- it was a big hit. and after a few bites i tasted why.

*thanks so much to everyone for their kind comments this week- it’s been so much fun to share our wedding details and relive that special day all over again. xo, grace*

susan

just want to be the first to say — yummmmmm! and so very very pretty. katie’s topper is lovely!

chika

grace, it’s been such a treat to get to have a look at your sweet wedding this week, but i must admit that yes, this food post is the most sigh- and droll-inducing. the cake! the BLT! the cobbler! ah-mazing. seriously. thanks so much for sharing!

Allie

Those mini pulled pork sandwiches – to die! They’re sooo cute – I’m going to make some now :)

Rachel Dangerfield

Oh my goodness. It’s breakfast time where I’m at, but I would happily eat any of those items. YUM!

I love the place settings as well. And Betsy’s calligraphy? Always amazing.

brandeye

wow, i loved hearing about every detail of your wedding! i told my husband i want to have another wedding ;-) so we might do a big bash in 5 years for our 10 year anniversary.
the food sounds and looks so delicious!
congratulations on what looked like an amazing wedding!!!

katie

these posts have been such a treat all week! thank you for sharing such a special and absolutely beautiful day with us!

Cat W.

Love it, and it’s all making me hungry. Our (prospective) caterer offers a grits bar as well, which I think is kind of exciting. In fact they offer a whole upscale Southern BBQ hors d’oeuvre menu. I can’t wait!

julia

i will remember that peach cobbler for the rest of my life! It was incredible. The rest of the food too!

Perefect Bound

I think the food is one of the most memorable parts of a wedding! We had the mist fun planning our menu and as a result, every bit was twice as delicious. Grace, that cake couldn’t be more sweet! And if I could, I would take a fork to my computer screen and help myself to some of that peach cobbler. Huge congrats and make every morsel of you marriage but just as juicy!!

grace

thanks guys :) i would send you all a plate of cobbler and cake if i could. with a pork biscuit. yum…

g

Casey

Mmmm peach cobbler…. even up north (in Massachusetts) we manage to have some damn fine peaches every summer. I miss them already!

Laura.

oh, what a relief to see a delightfully handmade-looking cake! i am so tired of fondant–both in look and taste. when did the trend become something that looked like it popped out of a machine instead of lovingly crafted by hand? (sorry for the rant, i’ve just made a LOT of cakes) the little stitches of color are brilliant–everything about it is so sweet and wonderful. now i want cake, too!

Rachel

I am with ya on the no chafing dishes or sterno! Looks fabulous. Your wedding is amazing…still searching for the MS Weddings issue!

grace

rachel

it’s so weird- the issue has been out for weeks in SF, LA and other cities, but i still can’t find it in my neighborhood here in brooklyn…

g

Kristina

Oh god, checking this website was unwise – it’s like smitten kitchen over here – my mouth is watering and I’m starving now!

Did you do the calligraphy for the cards, etc.? Because it’s gorgeous.

Freck

Everything looks so yummy! Your cake is too adorable, I’m definitely filing that away in my “Special Day” file wedding planning in the future! Congrats again!

cheryl Day

Thanks again for being my dream bride & for the lovely post. ALSO I have to add that my most A-mazing email from you was the night you found “The band”. It was SOOo much fun to share in all of the caring details that you planned so gracefully :D

grace

thank YOU cheryl! you have been such a joy to work with and i look forward to catching up the next time we’re in town! hoping i can convince ac to go back to savannah again for our 1yr anniversary ;)

xoxo
g

jess

I usually skip over the wedding posts, but the photography for yours drew me right in. It looks like you had a beautiful day, and the idea to rent a photobooth was pure genius.

k

Really nice… You are not being picky – I have never been to a wedding with sterno or chafing plates. Yuck.

Megan

Loved the wedding! It is is exactly what I want my wedding to be like. Did you eat family style or have buffet?

katie runnels

Thank you, Grace! This has been such fun and excitement all over again! I was honored to be a part of your festivities! I can’t get over Betsy’s calligraphy-stunning! And I gotta find a recipe for those sweet-tater corn cakes- omg!! Thanks for your kind words this week and Congratulations!! XoXo

grace

megan

we ate buffet style, with 4 food stations. but the cobbler was served family style. all the snacks on the menu (the first 4 listings i think) were served by waiters out in the park for cocktail hour.

g

Nick Mueller

Grace, You and Aaron were a delight to work with – Tracy and I enjoyed cooking for you both – so much – Your inspiration meshed with ours – and it was a delight to cook and present the food for your wedding. – Our fondest regards – Nick & Tracy

Newly Domesticated

was this served buffet style? I want to do heavy small bites like this, but couldn’t figure out whether to do it buffet or what. It all looks so delectable!

grace

thank you so much nick- hope to eat in your new restaurant the next time we’re in town :)

g

Pikaland

Thanks so much for posting this up Grace — everything looks absolutely lovely, and the food looks so yummy!

Congratulations again on the wonderful wedding!

*gemmifer*

I’ve been away from D*S for a while but am thrilled to come back to all these posts about your wonderful and lovely wedding. Congratulations to you and your husband and here’s wishing that the sweet memories live on for you forever!

Lucia

oh sweet lord!! that wedding menu is amaazing and those pulled pork sandwiches look soooo tasty! In the UK, we have to go all the way to london to get pulled pork sandwiches – its making my mouth water! Congratulations on your wedding:) it looks like an absolutely fantastic day:)

Beverly

Grace:
I went to SCAD for graduate school five years ago and, as soon as I was engaged, knew Savannah is were I wanted to get married. Your wedding was such an inspiration to me, I just had to take a weekend trip back to Savannah to see the Harper Fowlkes house for myself, and I am so glad I did! My fiance and I fell in love with it and were able to book a Sunday reception there. We only have 40 people in our wedding due to budget constraints, but feel it is a perfect fit for us since we are a military family and since we are a small group. Any advice you have for us, now looking back? One question I do have for you is if you’d always planned on having an exposed tent? I am worried about the possibility of it raining, but don’t want to enclose the beauty of the space! Thanks so much, once again, for being an inspiration!
Beverly

grace

Hi Beverly! Could you shoot me an email? Happy to help with any advice I can but it’s probably too long for the comment section :)

Designsponge AT gmail DOT com

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