I’m one taco short a combination platter. A burnt batch of chicken. Where’s the Betty Ford when I need it?
Last weekend my daughter, Greta, married Tom in Charlevoix, Michigan. I threw two parties: a pig roast on Friday for 75 people, and their wedding, for 200, on Saturday.
There’s nothing I enjoy more than cooking for family and friends, but for these occasions I said “uncle”. All events–soup to nuts– were catered. Last summer we spent many hours sampling the wares of catering venues in our area and chose Pigs Eatin Ribs out of Charlevoix to cater the pig roast, and Catering by Kelly’s (out of Traverse City) to cater the wedding. They lived up to their very fine reputations.
The only thing this control freak couldn’t control was the weather. The skies were blue yet it rained cherries throughout. We’re in the height of cherry season in Northern, Michigan so much of the party food revolved around cherries. In fact, instead of a traditional wedding cake, cherry pie was served, compliments of Mrs. White.
For the Bridesmaids Luncheon, a Quinoa-Cherry Salad was served with Cherry Chicken Salad. It reminded me of a Cherry Couscous Salad I’ve always enjoyed making when cherries reign supreme.
Here are links to other cherry recipes I’ve penned in the past that you might enjoy at this time of the year:
All of the noise deafened the characters I’m writing in “The Welcome Home Diner”, and now the ladies are screaming for attention. I’d best be getting back to work.