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By: Stephani Bloomquist | Posted: 02/10/2014
Figuring out the food for our wedding has been, by far, one of the most exciting things about planning the event. I'm sure many brides and grooms would tell you that. My fiancé, Eric, and I both love great food and it was one of our top priorities to have amazing food for our guests on our big day.
There are always little hiccups when you’re planning a wedding—things that come up that you wouldn’t expect—but there was one difficult thing we had to deal with that I was actually prepared for. That hurdle was finding a caterer that would be able to address my several dietary restrictions and still offer delicious food. I am intolerant to two major food groups: gluten and dairy. And about a year ago, I made the decision to stop eating meat.
I know, I know. The first question everyone always asks is, “Well, what can you eat?” I assure you, there is plenty. And I was excited when I found out that Chowgirls Killer Catering has a multitude of options for people such as myself!
Eric and I checked out the online menu, and we were excited to see how many options were labeled as gluten free and vegan. We weren’t planning on making the entire menu gluten free and/or vegan, but we wanted to know that our caterer understood food allergies and how serious they are. Not only do I have dietary restrictions, but my maid of honor, one of my bridesmaids, my mom, and my aunt all have dietary restrictions to take into account.
After getting our hearts set on Chowgirls, we requested a quote and set up an appointment for a tasting. We met with our event specialist, Meghan, and she brought out all the dishes we had selected to try.
Our menu came to the following:
Entrees will be served with organic roasted vegetables and basmati rice.
Pork Loin: Herb-rubbed Beeler Farms pork with tarragon aioli or fresh herb chimichurri
Grilled Bone-in Chicken—Brown Sugar Brine: Free-roam, locally raised chicken from Callister Farms, brined in a secret recipe of spices and brown sugar
Eggplant Torte (Vegan): Layered grilled eggplant, vegan cashew "cheese," and a slow-roasted tomato basil puree
For our cake, I asked a coworker who is a baker extraordinaire to try her hand at making one that was safe for me. She recently had us over for a tasting and it was wonderful! We selected an angel food cake, topped with a delicious frosting she whipped up for us. We’re still trying to decide what the design will exactly be, but it already feels like it’s coming together nicely.
Next up: deciding what we'll have on the dessert table for the rest of the guests. I have a feeling that won’t be difficult for us at all. I’m envisioning coconut macaroons, French macaroons, and maybe a smorgasbord of candy and other sweets. Can’t wait!
Emily Howald Sefton is Mpls.St.Paul Magazine’s deputy features editor and Mpls.St.Paul Weddings’ editor. See bio
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