“I do.” – Let’s Eat

A white dress with a beautiful train, a bald man in a kilt. A delicate white cake with a chocolate mousse stripe, a basket of crabs. A bluegrass quartet and a 10-piece jazz/rock band.  This weekend, a good friend of mine got married in St. Michael, MD, and the wedding was full of point/counterpoints, but most importantly, was a blast.

The festivities began Friday night at the maritime museum. The appetizer platter consisted of a triad of flavored popcorn: caramel, truffle, and cheese. The aroma of the truffles was heady, preparing my palate for the array of cheese that was to come. Soft and melty brie, firm cheddar, moldy blue, and more cheeses whose names I cannot fully recall (come on, I had 2.5 glasses of wine in me by then, cut me some slack). All were paired with fruit, crackers and other accouterments that made their consumption easier. Excellent beginning to a meal.

You can’t have a wedding meal on St. Michaels without blue crab. In this case, it was a bushel basket that, when opened, the feisty crustaceans climbed over each other to escape. These were added to a large boiling pot with a healthy helping of Old Bay, another Maryland staple. Each of the dining tables was covered in paper, and the steaming crabs were laid out, fresh from the pot. Hammers and knives and most importantly, bibs, were distributed to guests as they smashed, tore, and nibbled their way through the shellfish. Light and tangy coleslaw, potato salad, fried chicken, beef brisket, and an heirloom tomato salad were available for those who either A. didn’t/couldn’t eat shellfish and B. needed a palate cleanser and a break from demolishing their meal. The bald, kilted man arrived about half way through the meal to distribute local ice cream. With six flavors, I, of course, got all of, it was again a welcome array of options sure to please each diner.

The next day was the ceremony. Beautiful, heartfelt, and endearing. Then we headed off to the resort for appetizers and cocktails. There is something to be said for being handed a glass of wine or champagne as you enter a room. It puts you in such a better mood. Hors d'oeuvres were passed. I was surprised as seared tuna, sitting on a bed of seaweed salad, topped a fried wonton. Finished with just a dab of wasabi aioli, it was my favorite until the ceramic spoons of lobster ceviche made an appearance. Citric, bright, and most importantly, fresh, they were delicious.

The party progressed to dinner. The salad featured “truffles” of goat cheese rolled a variety of spices: Salt and pepper, paprika, and Italian seasoning. Dinner was a surf and turf of filet and a crab cake (pictured). The steak was a nice medium, catering to a larger audience. Wait staff were quick to refill wine glasses as the band kept the music going. After a round of toasts and dances, the cake was cut. A light and fluffy chocolate mousse was sandwiched between equally fluffy white cake.

Large events often imply mediocre food, but this was not the case last weekend. Stellar food and phenomenal time was had by all. Congratulations.