It looks amazing, each suite has its own dipping pool, terrace where you can sleep and eat, hammock, and outdoor shower. There are pools, bistros, and bars. It is right on the beach where you can dance to live mariachi bands and buy local fabrics, tiles, etc. I am sooo beyond excited. It is going to be unforgettable. However, I have never been away from Boston besides one night when he was 3 weeks old for Fo's bachelorette party. Then he was with daddy. This time he will be without both of his parents! Granted, he'll be 18 months, and no longer nursing, but I may go crazy. I know it will be good for Flip and I, but I will miss Boston SO MUCH. I hope I can relax and have fun without feeling too much guilt the entire time.
On top of that, we have reserved our venue, wedding band (Soul Vaxxination), my makeup/hair person, rehearsal dinner venue, florist, and we have nearly finished the save the dates (we are making them). Our rehearsal dinner is at K Paul, amazing food, open top shelf bar, and right across the street from our hotel/wedding venue! Here is our rehearsal dinner menu:
Passarounds
Coconut Beer Shrimp
Juicy Louisiana shrimp, coated with a rich beer batter, then tossed
in shredded coconut and deep fried to create a trio of perfect flavors -served with a tangy orange marmalade dipping sauce
Andouille Sausage Rounds with Creole Mustard Sauce
Seasoned, smoked sausage made from pork, onions and potatoes
(Produced at Chef Paul’s own sausage plant in Melville, Louisiana)
Assortment of Canapés
Chef’s choice of an assortment of different canapés based on the freshness and availability of ingredients
Blackened Prime Rib with Browned Garlic Butter
A K-Paul’s signature dish!! Bite sized blackened prime rib sprinkled with Chef Paul’s very own Magic Seasonings, laced with browned garlic butter
Duck Boudin
Crispy coated morsels of duck meat, duck liver, pork and rice, shaped into boulettes and fried to a golden perfection - served with our sweet and
spicy Creole mustard dipping sauce
K-Paul’s Louisiana Kitchen Gumbo
A K-Paul’s Masterpiece
New Orleans Jambalaya with Sauce Piquant
The most famous rice dish in Louisiana cooking. We start with onions, bell peppers, celery, tasso, sausage, tomatoes, jalapeños and garlic combined with a rich stock and then it is allowed to simmer for hours with just the right amount of rice folded in and served with Sauce Piquant
Deep-Fried Oysters with Pink Garlic Mayonnaise
Fresh shucked oysters sprinkled with Chef Paul’s very own Magic Seasoning,
battered, and deep fried - accompanied by a pink garlic mayonnaise dipping sauce
Choice of Four Entrees
Shrimp Etouffée with Rice
Etouffee means smothered, this traditional shrimp dish is simmered
in a fabulous brown gravy
Eggplant Pirogue Avery Island with Fried Shrimp
Battered and deep-fried eggplant pirogue (Cajun canoe) filled with fried julienned tenderloin of beef and a sauce of jalapeños and veal glaze topped with fried shrimp
Blackened Twin Beef Tenders
Twin beef tenders seasoned and blackened in a searing skillet –
served with Debris Sauce
Bronzed Swordfish
Succulent swordfish steaks, drizzled with butter, sprinkled with our Magic Seasonings and pan bronzed to a golden perfection - served with “Hot Fanny” sauce
Choice of Two Desserts
Sweet Potato Pecan Pie with Chantilly Cream
Layers of Louisiana sweet potatoes and pecans soaked in a rich syrup and slow baked, served with Chantilly Cream, a luscious fresh whipped cream with Brandy and Grand Marnier
New Orleans Bread Pudding with Hard Sauce
A New Orleans Tradition - French bread soaked in an egg cream and baked with raisins and pecans to make a light and moist dessert–
served with a sauce of creamed butter and sugar with whiskey
Open Premium Bar- This is what I'm most pumped for! Even though I won't be drinking much (the day between my bachelorette party and wedding...)
Vodka
Absolut
Absolut Citron
Absolut Mandarin
Skyy
Kettle One
Kettle One Citron
Belvedere
Grey Goose
Grey Goose L’Orange
Smirnoff
Gin
Beefeaters
Tanqueray
Tanqueray Ten
Bombay
Bombay Sapphire
Scotch Blended
Ushers
Dewars
Cutty Sark
J&B
Johnny Walker Red
Johnny Walker Black
Chivas Regal
Single Malts
Balvenie 12,15,18 and 21 years
Glenfiddich 12,18 and 30 years
Glenlivet
McCallan 12 and 18 years
Glenmorangie
Oban
Talisker
Rum
Bacardi Superior Light,
Bacardi-O
Myer’s Original Dark
Captain Morgan Spiced
Mount Gay
Malibu Coconut
Canadian Whiskey
Seagram’s VO
Seagram’s 7
Canadian Club
Crown Royal
Bourbon
Jim Beam
Maker’s Mark
Jack Daniel’s
Early Times
Wild Turkey
Single Batch Bourbons
Knob’s Creek
Woodford Reserve
Southern Comfort
Cordials
Triple Sec
Grand Marnier
Cointreau
Bailey’s
Frangelico
Nocello Walnut
Sambucca
Drambuie
Chambord
Tia Maria
Pernod
Kahula
Midori Melon
Amaretto
Crème de Menthe
Godiva
I have started collecting jars for centerpieces. Marnie has gotten the ball rolling on planning my bachelorette party, which will be the Thursday before our wedding (Thurs, October 20) We still need to find gray 3 piece suits for the guys (not as easy as we'd have thought).
Here is our probable menu for our reception:
Jim Beam Bourbon, Johnny Walker Red Scotch, Beefeaters Gin
Absolut Vodka, Crown Royal, Bacardi
Red and White Wine, Sparkling Wine
Domestic and Imported Beer
Assorted Soft Drinks, Fruit Juices and Bottled Water
We may add
Flip's Groom's cake will probably be something to do with New Orleans (Superdome?) But he is currently saying he is going to make it himself (not happening).
Anyway.. enough wedding talk. I'd rather talk about Boston! He is 9 months old now and crawling, although most of the time he army crawls. He likes to work on his arm strength :) He says mama when he really wants my attention and dada all the time :( Jk, it is cute! We have conversations about "where dada?", "HI DADA" etc. Even though Flip is the one he talks about more, he has started to get attached to me and reach for me when others hold him. He sometimes even cries when I leave the room, but not for long. He is still very friendly and loves people, especially little kids!
This was a super long post, I apologize. I have so much wedding stuff in my head that I want to tell everyone so I decided to post it ALL here!
Hope everyone survived the ridiculous snow (if you're here in Iowa). Flip has to do snow removal as a part of his job at Big Dog Construction so he was out all night both nights shoveling... only to turn right around and have to do it again because the snow was still coming!
