The modern June bride-A refreshing wedding and reception

Before I dive into this great wedding and food review, I first want to congratulate our dear friend Liz from White Pear Photography Studios on her marriage this weekend. Liz is amazing wedding photographer, and has the inside view on how to pull off a great wedding herself. May your days be filled with adventure, love and humor.

It has been a while since I have been a guest at a wedding. I must say, it was getting quite boring. They all had become pretty cookie cutter. And in Long Island, it also becomes even more repetitive just bigger and more glutinous. Catering hall after catering hall. Kind of humorous if you really observed them closely.

But this weekend was different. Liz and Rob's wedding showed true personality and flair. The ceremony (captured above by my hubby) was held in a beautiful garden. Peaceful and private. The bride entered the ceremony through an archway blooming with roses. No blingy limos, no endless parade of symbolic candles and sand and doves. Just the warm sunshine, draping roses and wonderful guitar music in the background.

Now comes the best part.. The reception. I am totally going back to this place on a future night out with friends or date night (wait what's that?).

The reception was not at a huge, faceless catering hall, but an awesome, modern totally hip restaurant.

TWO steak and sushi den. 

Liz and Rob decided to opt for not a lengthy sit down dinner but great passed dishes first. French Fries with a to-die-for garlic sauce, crab cakes, spring rolls, SUSHI of course (oh the sushi) it just kept coming, bite size steak quesadillas, and finally, the best mini piece of heaven- the best sliders I have ever had. 

A side bar on the slider. We are not talking a White Castle mess here. We are talking mini brioche bun, thick, juicy sirloin burger, topped with tomato, lettuce, and some crazy sauce that I have to go back and try again so I can get the recipe.. 

Passed dishes were followed by an adorable station of lo mein and dumplings, or mini burritos or steak (duh) and garlic potatoes. 

I literally ate so much, I was sick all night. Certainly not because the food was poorly cooked. Just the opposite. I was sick, because I couldn't stop eating and my stomach was freaking out. 

Kudos to you Liz, for not only finding an amazing reception local, but planning a refreshing, modern wedding.. !!!

What's In Season: Celebrating Spring a wee bit early.

Every Monday at work, four very wonderful friends, co-workers and fellow foodies pause the hectic day with me to celebrate the seasons and what's en vogue for the time of year.

Once a week, one of us makes a wonderful meal for the group. It can be anything from yummy salads, to soups to chicken pot pies. We tend to keep it simple, savory and cozy for the time of year.

In a nerdy way, it's my thing to look forward to when I have a case of the "Mundy's".

The club started for most as a way to share cooking stories, weekend stories, and general office gossip. But for me, its a chance to practice my skills, save money (one less day to make lunch) and have some enjoyable conversation with friends.

This week was my turn to cook. And I waited till the very last minute to make it. I mean the Oscar's was on and even this food lover has priorities. :) So it had to be fresh, and quick.

As I start to prepare for my upcoming spring newsletter, I have been looking for any pea dish I can find.

This recipe combines two spring favorites. Snow Peas and Garlic.

While you can get peas and garlic at any time of the year its more flavorful to cook in season.

*Confession this recipe is pretty easy, but not pot friendly. Bit of clean up here.

Spring Harvest Pasta with Pancetta and Peas

Prep time: 10 mins 

Cooking time: 20 mins

Special tools you will need:

• Sharp knife
• Whisk

Ingredients:

• 1/2 lb pasta of your choice (go whole grain!)
• 2 tables spoons olive oil
• 3 cups fresh baby bella mushrooms
• 2 tablespoons chopped garlic
• 2 cups fresh peas, or frozen if your store doesn't have fresh
• 1 cup cubed pancetta or cooked bacon
• 3 cups milk
• 2 tablespoons butter
• 2 tablespoons flour
• 3 cups parmesan cheese

Method:

• Boil pot of water 
• While water boils, dust off and slice mushrooms
• Once water reaches a rolling boil, put in your pasta and cook until al dente.
• In a hot saute pan, add olive oil
• Add pancetta and stir frequently
• Once pancetta starts turning brown, add garlic, and mix with pancetta
• Add sliced mushrooms and peas to pan. 
• Continue stirring until mushrooms are soft
• In a separate pan melt butter
• Once butter is bubbling add flour and whisk until combined. It will be thick.
• Slowly add milk, in three batches. Continue whisking until all combined.
• Once well combined, add parmesan and continue whisking until smooth.
• Combine pasta, vegetables, and sauce. Toss and serve hot.

Enjoy!