My fiancee and I have been working on the menu with my dad, who is a chef and will be preparing the food with some of his chef buddies. Living on the Eastern Shore (Maryland/Delaware) we want to incorporate a crab feast and pig roast with Smith Island cake at our reception. And since my fiancee is a brewer for Dogfish Head, we'll be having Dogfish Head beers, local beer from Evolution brewery and our own homebrewed beer and homemade mead.
Here's our buffet-style Eastern Shore picnic with all food and drink sourced locally:
Eastern Shore Steamed Blue Crabs
<img src="http://offbeatwed.com/wp-content/uploads/2012/05/Steamed-Maryland-Crabs-600×398.jpg" alt="Photo courtesy of Primal Palate” width=”600″ height=”398″ class=”size-large wp-image-86573″ /> Photo courtesy of Primal Palate
Bought directly from the watermen in Chincoteague Island, Virginia.
Eastern Shore Oysters
Also bought directly from the watermen in Chincoteague.
Whole Roast Pig
We're doing a four-potato salad using sweet, purple, Yukon, and Idaho Potatoes.
Italian Wedding Soup
To represent our shared Italian heritage.
Two kinds of Smith Island Cake
Lemon with raspberry jam and buttercream and red velvet with cream cheese icing.
Homebrewed Beer and Mead
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