Lisa and Kevin worked with a chef at Orcas Hotel and requested all of the dishes listed, which were totally doable and awesome. They were focusing on comfort food-meets-Pacific Northwest. Plus, they handled some of the snack items and the cakes themselves. The week before the wedding they made 60 quarts of caramel corn and the three wedding cakes. These two aren't underachievers.
From Lisa and Kevin's wedding profile, we already knew that they had their rings made from a coin from one of Kevin's late father's collection to honor him. But in the menu, Lisa's dad also had his moment. He was a pecan farmer, so they asked Chef Ryan to make something with pecans. They were already planning fried chicken, so in came pecan-crusted chicken! Delicious and meaningful is a total win.
Lisa and Kevin had originally been thinking of something like lobster rolls, but decided on crab roll sandwiches instead, to bring in some Pacific Northwest flavor.
Potato salad just screams easy-to-make and good to eat. This one was a little different since the potatoes are baked instead of boiled before assembling.
Beverages and desserts (which are also sometimes both!)
For the kiddies
There was a macaroni and cheese bar for the kids (and surely the adults made a dent too!).
Lisa and Kevin served up all of the food on their own vintage china, which they are now renting out under the name "rad wedding crockery."
Do YOU have a menu you want to share? Make us hungry and let us know about it.
This post features Offbeat Vendors! Check out their vendor listing to see how they cater to Offbeat Brides: