Jake and Lindsay’s Wedding: Part III
The big day!
The ceremony was held outdoors at the Asticou Inn, overlooking the harbor. Again, I am definitely prone to hyperbole, but I really do think this may have been the most beautiful wedding ceremony I have ever attended. It was extremely intimate and personal, yet completely inclusive at the same time. You really could sense how loving and loved Jake and Lindsay felt. I really attribute that energy to the couple’s generous nature and overwhelming spirit of ubuntu. The idyllic setting didn’t hurt either.
I would also like to mention that Paul Newell performed the ceremony. As it turns out, Paul is not only a great friend, but he is a hell of a rabbi as well. In order to officiate and become eligible for powers being vested in him, he did one of those online thingies and is now a minister of the Universal Life Church! The card you get is really cool looking and I think I want to do it too. Anyway, he really could not have done a more amazing job. By the end of the ceremony, not only was everyone seriously schepping nachas, but they all wanted to convert to Paulieism (don't let me down Newell - I'm waiting for the pun) too! Here’s a picture of Rabbi Paul hugging the wedding couple in his tallis:
Here’s another pic of the happy couple and the rabbi:
OK, ready to talk about the food now. The first thing I noticed upon entering the cocktail hour tent was a huge table of raw oysters. This is precisely the sort of thing I am always hoping to run into. I think because I was having a hard time juggling my G&T and oysters, I ended up having only three. Usually I have anywhere from six to a dozen in a sitting. Then I noticed some people around me eating lamb chops, arguably the most coveted of all passed hors d'oeuvres (I have literally seen grown men sprint after unsuspecting servers carrying these succulent lollies), and I wanted in on the action. En route to lamb chop bliss I ate some delicious canapés (one was amazing tuna tartare with diced up avocado and the other was an incredible raw white tuna situation - very nice and buttery tasting). While eating the latter, I saw the lamb chops coming my way and wished I had a tail as both of my hands were otherwise engaged. Either Aaron or Matt gave me an assist and I finally got to experience the deliciousness that was the lamb chop. It was perfectly tender and had a nice hoisin glaze. To round out the roving hors d’oeuvre portion of the evening, I had some mini-crab cakes and some sort of savory meat pie. I think there is one more that I am forgetting. I really can’t remember WHAT it was, however I am certain it involved a balsamic reduction.
For dinner, we started with a salad of mostly frisee (this may not be true), possibly pignoli nuts and a wonderful, super soft, fresh mozzarella. Our second course was mussels (I’m always a big fan) and our third was a scrumptious lobster shepherd’s pie (the lobster tails rested atop a layer of spinach and mushrooms and were covered with tasty whipped potatoes). I’m sure there was dessert, but I didn’t see it because I was too busy admiring the dance stylings of this guy:
Next Installment: A brief note on the afterparty.