July 6, 2008

Save the date! We're tying the knot!

This page should answer most of your questions. If it doesn't, please comment and I will respond--or you can just call my mom. :)

MENU

passed hors d'oeuvres

• New Potatoes with Monterey Jack and Cilantro
• Tomato, Basil and Kalamata Olive Crostini
• Polenta Hearts with Sundried Tomato, Artichoke and Garlic
• Watermelon Gazpacho Shooters
  

buffet

• Glazed Figs with Marscapone and Toasted Walnuts
• Baby Greens with Sun-Dried Bing Cherries, Toasted Almonds, Gorgonzola and Champagne Vinaigrette
• Basa* in Caramelized Pineapple Glaze and Panko Crust
• Three-Mushroom Gemelli Pasta with Shiitake, Crimini and Portabello Mushrooms
• Grilled Baby Carrots and Asparagus in an Orange-Scented Balsamic Reduction
• Garlic Roman Foccacia and Ciabatta with Butter
  

*Basa is a river catfish from Vietnam. We did a lot of research to choose a fish that would combine good flavor and texture, environmental friendliness, and the right price, and we are happy with this option. For both detailed and summarized guides to the environmental impacts of many species of seafood, check out the Monterey Bay Aquarium's fantastic Seafood Watch.


ACCOMMODATIONS

For our guests from out of town, we will be reserving blocks of rooms in Bay Area hotels. More information will be coming soon!


GIFTS

As you may know, we will be leaving the country in late summer/early fall to conduct ten months or so of research abroad. (Well, Patrick will be conducting research. Nicole will be doing whatever she can in French and Spanish.)

With this in mind, we humbly submit these gift suggestions:

• Carbon offsets.