All photos by the incredibly talented and wildly hilarious photographer, Ralph Alswang, former Clinton White House photographer.
On December 17, 2011 Sharon and Anthony were married at Marquand Chapel at Yale Divinity School where they met over two years ago. Sharon was radiant, gorgeous and glowing. Anthony was handsome–no, dashing! And their wedding was the most joyous celebration of their union.
This was the most beautiful wedding service I had ever witnessed – complete with carefully selected readings, a choir, a blessing from the father-of-the-bride (not a dry eye in the house) and a masterfully-crafted sermon that likened their relationship to a recipe, to them as powerful and strong ingredients blending, marinating, and sauteing to create the perfect dish. If you know Sharon and Anthony, you know how appropriate this is (as I type, these two are making chili at 8:04 AM).
There was only one way we could celebrate these newlyweds: with a feast! Sharon and Anthony took great pride in the menu (obviously). Their wedding was catered by Caseus, their favorite fromagerie and bistro in New Haven. Caseus‘s food is the best in town, but Sharon and Anthony particularly love their local, sustainable mentality regarding food and the environment. Here’s what we enjoyed that night:
Hors D’Ouevres: Cheese and Charcuterie Boards, Bacon-Wrapped Dates with Local Blue Cheese Sauce, and, the piece de resistance: Tomato Soup Shots with Grilled Cheese Croutons (Sharon was most proud of this item on the menu).
Buffet Dinner: Roasted Free-Range Chicken and Brussels Sprouts, Roasted Winter Vegetable Ratatouille with Herb Egg Noodles, Braised Tuscan Kale with Smoked Ham Hocks, Stove-Top Mac and Cheese with aged American Cheddars, and Crusty Bread with Roasted Garlic & Fresh Thyme Butter.
Dessert: Homemade Cookies, Brownies, Bars (made by Mom), Pizzelles (made by Anthony’s grandmother) and Cypress Grove Chevre.
The compostable dinnerware (made from fallen leaves and twigs!) came from the Brooklyn-based supplier, Sustyparty.
Neither Sharon nor Anthony are big on sweets, so the idea of “cheese” cake was far more appealing than a 4-tier tower of sugar and butter. And they both love Cypress Grove Chevre. Their philosophy was: who needs cake when you can have a Cypress Grove Chevre Cake? The cheese arrived in layers and our family friend, garden guru, and florist, Karen Hughan, decorated it with bay and magnolia leaves, winterberries, lavender, and a rose. Guests enjoyed looking at the cake but loved it even more when they were sent home with big slices of Humboldt Fog and Truffle Tremor. At the end of the night, the bridal party swooped in and grabbed a few slices for late-night munchies. Mom even used some of the cheese in a salad she made the night after the wedding.
Unlike most couples, Sharon and Anthony actually took time to eat and enjoy the food they had so carefully chosen for their wedding. Sharon had to have been starving; she hadn’t eaten anything all day! I essentially had to force-feed her half a veggie wrap at the hair salon.
After eating well and hearing a few heart-warming and side-splitting speeches, they danced the night away. We all joined them after they swayed and twirled to Ray LaMotagne’s “You Are The Best Thing.” The dance floor was packed from beginning to end–the true sign of a good wedding.