Wow! It’s hard to believe that our wedding will take place in two weeks. Things have come together nicely after months of planning. Last night we finalized the catering of our wedding dinner in Provincetown. We are fortunate that Tom and Abe, our inn keepers at the Secret Garden Inn, happen to also be NYC caterers.

Today, I am ordering the boutonnières from the florist. If you have visited our wedding website, http://www.brettandtom.com/, you had a chance to vote on the style of boutonnières we will wear. Natural coastal wildflowers were the overwhelmingly winner. Jeff at Wild Flower of Provincetown is known for his innovative and beautiful floral designs. We’ll be relying on Jeff to create boutonnières that reflect the natural coastal theme.

Since most of our friends and family will not be joining us in Provincetown, I thought I would share some of our wedding details in posts over the coming weeks. Here are some details about our wedding dinner.

Dinner will be served in the garden of the Secret Garden Inn. Our 14 guests will dine at a long banquet table topped with a dark brown table cloth accented by fuchsia organza. Formal place settings surround groupings of white candles with greenery and flowers woven through them.

Our menu for the evening starts with assorted appetizers of baked brie with raspberry and pecans in a puff pastry, small fresh vegetable crudités and dip, and marinated cherry tomatoes with basil and fresh mozzarella on skewers. After a fresh green salad with orange vinaigrette, our guests will dine on penne ala vodka, juniper berry brined center cut pork chops with spaetzle, marinated grilled vegetables and fingerling potatoes roasted with garlic, onions and olive oil. We will finish the evening with a traditional white wedding cake prepared by our friend Alton from Boston, who happens to be a trained pastry chef.