Tomorrow – it’s only a day away!! Bliss, that is …
Wow!! Our HUGE event is tomorrow. Feel free to register today HERE, or you can show up at the door at 12:45 on Sunday at Tresca on 8th. SO excited!!
Wow!! Our HUGE event is tomorrow. Feel free to register today HERE, or you can show up at the door at 12:45 on Sunday at Tresca on 8th. SO excited!!
When I saw this wedding by Crystal George Studios, I just knew that it had to be on the blog for several reasons. For one, it was photographed by Crystal (if you haven’t gotten to know her, you should!), and I know the bride, Caitlin. She’s a sweetie, plus her wedding is filled with color and details. This wedding also features the many talents of Love Is in the Air, the ladies who truly can do it all.
Enjoy these photos, and be sure to check out the vendor list at the end. Ross and Caitlin, I wish you all of the best and many wonderful years together!
Photography: Crystal George Studios
Ceremony: Snidow Chapel, LC
Reception: The Rotary Club, Boonsboro
DJ and Lighting: Official Entertainment
Catering, Cake and Decor: Love Is in the Air
Hair & Makeup: Arte De Capelli
Bridal Dress: Church St Bridal, YWCA
Also, don’t forget to register for Bliss, a fine wedding fair by clicking here!
One of the columns that I love in our wedding publication (and our women’s publication!) is clutch Goes Culinary, and I wanted to give kudos to my friend, Andrea Hubbell, who is a photographer and a foodie. It’s a perfect combination because she makes delectable meals and can also capture them. Feel free to visit her photography site or food blog (but after this recipe posting … check out the bottom of the posting for links to Andrea’s work). Welcome to part one of our brunch, the main dishes. Part two will consist of a beverage and dessert to complete the meal.
Here is a peek into the decor for the luncheon:
And now on to the recipes:
CHICKEN + ANDOUILLE GUMBO – A New Orleans staple. Because the rest of our bridal lunch menu is filled with seafood, we chose a chicken and andouille sausage version as our main course.
Ingredients:
2 lbs boneless chicken thighs w/ skin
1 cup finely chopped onions
1 cup finely chopped red bell peppers
3/4 cup finely chopped celery vegetable oil for frying the chicken
1/2 cup all-purpose flour
7 cups of high-quality chicken stock
1/2 pound raw andouille sausage, casings removed, cut into 1/2-inch bites salt
garlic powder
cayenne pepper
1 tsp minced garlic
Method:
1. Dry the chicken thighs thoroughly. Rub them down with a generous amount of salt, garlic powder, and cayenne pepper on all sides. Let stand at room temperature for 30 minutes.
2. Meanwhile, in a medium-sized bowl, combine the onions, bell peppers, and celery; set aside.
3. In a large heavy skillet heat 1-1/2 inches of oil until very hot (375° to 400°). Fry the chicken thighs, in batches, until golden brown on all sides and meat is cooked, about 5-6 minutes per side; drain on paper towels.
4. Carefully pour the hot oil into a glass bowl, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom with a metal whisk to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan.
5. Place the pan over high heat. Using a long-handled metal whisk, gradually stir in the 1/2 cup of flour. Cook, whisking constantly, until the roux is the color of dark chocolate, about 3-1/2 to 4 minutes, being careful not to let it scorch or splash on your skin. Remove from the heat and immediately add the vegetable mixture, stirring constantly until the roux stops getting darker. Return the pan to low heat and cook until the vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well.
6. Meanwhile, heat the stock over medium heat in a separate saucepan. Add the hot stock to the roux, and bring the mixture to a simmer. Stir in the andouille and minced garlic. Simmer uncovered for about 45 minutes, stirring often.
7. While the gumbo is simmering, cut the cooked chicken into 1/2 inch bites. When the gumbo has simmered for 45 minutes, add the chicken and adjust the seasoning with salt and pepper. Serve with a scoop of Baked Rice mounded in the middle of the bowl.
CRAB SALAD-STUFFED AVOCADOS - serves 8 as an appetizer
Ingredients:
1/2 cup mayonnaise
2 tsp dijon mustard
2 tbsp finely chopped green onions 2 tsp capers, drained and chopped 1/2 cup finely chopped celery
1 pound jumbo lump crab meat salt, freshly-ground black pepper
4 ripe avocados, cut in half
Method:
1. Whisk the mayonnaise, mustard, green onions, capers, and celery together. Gently fold in the crab, making sure to evenly distribute the mayonnaise mixture. Season with salt and pepper.
2. Fill the avocado halves with crab salad and serve immediately.
OYSTERS - Served simply, on the half-shell with a squeeze of lemon. Provide crackers and cocktail sauce for those wary of slurping straight from the shell.
BAKED RICE - makes 6 cups, enough for 2 batches of gumbo
Ingredients:
2 cups uncooked rice (not instant)
2-1/2 cups high-quality chicken stock
1-1/2 tbsp very finely chopped onions
1-1/2 tbsp very finely chopped celery
1-1/2 tbsp very finely chopped red bell peppers
1-1/2 tbsp unsalted butter, melted
1/2 tsp salt
1/8 tsp garlic powder
a pinch of cayenne pepper
Method:
In a 5x9x2.5 loaf pan, combine all ingredients and mix well. Seal pan snugly with aluminum foil. Bake at 350° until the rice is tender, about 1 hour 10 minutes. Serve immediately.
Andrea Hubbell is a photographer with a passion for cooking at home. Andrea is the creator of Bella Eats, a food and recipe blog which shares stories from her kitchen.
You may recognize Kate from her engagement photos (here), and her bridals are just as beautiful. You may recognize the locations of Old City Cemetery in Lynchburg, and Kate and Stephanie (of Stephanie Yonce Photography) also went to other beautiful locations in and around the Hill City. Enjoy Kate’s beauty and the talented photography of Stephanie Yonce.
Here is what Stephanie had to say about her time with Kate …
The evening following Kate and Brandon’s engagements, I met up with Kate again for her engagements. Since I live in Richmond, we had planned a whole weekend of shooting since it was a 2 hour drive for me. Kate wanted to start in one of Lynchburg’s famous, and breathtakingly beautiful, cemeteries. My favorite part was finding an old wooden swing, because really, what’s better than a bride on a swing in the summertime? Not much. We also made sure to stop by Holy Cross Catholic Church where she had hoped to get married, but sadly it was already booked on her wedding day. Both her mother and grandmother got married there though, so we made sure to at least grab a few of her bridals there.
Again, thank you, Stephanie, for this beautiful bridal session. To view more bridal session inspiration, just click here.
Wow, it is so hard to believe that Christmas Day is here already. Where has the time gone? I am feeling abundantly grateful and so thankful this holiday season. Merry Christmas to all!
