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the culinary adventures of a self-described foodie

J & B’s Wedding on Orcas Island

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Third and final wedding post of 2010!

How we met: B and I worked in the same lab at Berkeley for almost a year. Being the social guy that he is, B invited me to many happy hours and baseball games, which I sincerely appreciated as I was new to Berkeley. Last summer, I went to visit J & B in Seattle. They were wonderful hosts!

How they met: Somewhat scandalously, B was J’s Graduate Student Instructor (that’s a fancy way of saying teaching assistant) for a biology class at Berkeley. After grades were turned in, they started dating. Like the other two weddings I wrote about this year, J & B also endured a lot of time apart before they were able to be together. First, it was cross-country, with J getting her masters in Baltimore and B in grad school at Berkeley. Then, J got a job in Ethiopia and B moved to Seattle. They were finally reunited when J moved back to the States to be with B in Seattle.

How I would describe the couple: Anyone who has ever met J & B know that they are so funny and fun to be around (yes those are two separate things). J & B have their own language, and if you hang around them long enough, you start speaking like them… which sounds pretty ridiculous if they are not around. J & B also love food and incredible values, like the $1.50 hot dog + soda deal at Costco.

About the wedding: Held on beautiful Orcas Island in the San Juan Islands, Washington, there was a weekend full of festivities including bachelor/bachelorette parties, a welcome dinner, and of course, the wedding itself. The whole weekend was a blast and I was super impressed with how well-organized everything was.

First up: bachelorette party! There was a pre-dinner cocktail party given by the bridesmaids. J’s friend K made an awesome pink frosted cake in the shape of a phallus (not pictured). Then we headed to dinner at New Leaf Cafe. I thought it was excellent and reasonably priced — I definitely recommend it!

Dungeness crab cakes with ginger-pear butter and Habanero cream. Not just pretty, but damn good as well!

SB tries the shoestring truffle fries. (This photo made me realize that SB always gets a robotic, glazed look whenever I take a picture of her eating.)

Grilled swordfish, I think, with pesto, vegetables on a bed of wild rice.

A bunch of us shared a slice of the delicious carrot cake

The next evening was the welcome dinner. On the menu: individual grilled pizzas from Pizza da Rock, salads made by B’s mom, my friend K, and yours truly, and for dessert, B’s mom made a watermelon and blueberry salad to accompany the six pies that J bought all the way from Grand Central Bakery in Seattle. I have to admit, I was really nervous when J asked me to make a salad for 50 people, but it turned out great (if I do say so myself). I made a green salad with slices of orange and avocado. K made a Greek-influenced cucumber and tomato salad, and B’s mom made two dishes: a beet salad with goat cheese and walnuts on a bed of arugula and a quinoa tabouleh with olives.

Pizza assembly line

Pizza, up close and personal.

Sisters who eat pizza together, stay together?

Salad table!

The beautiful beet salad made by B's mom.

yummy pies

The wedding ceremony, held on the picturesque grounds of the Inn at Ship Bay, was beautiful. I especially liked their personalized vows, which were both hilarious and touching. J & B also had a traditional Korean wedding ceremony.

The happy couple in traditional Korean wedding garb. I was impressed they managed to find wedding clothes to fit B (aka ginormous white guy).

After cocktails and hors d’oeuvre, we sat down to dinner. About the menu, B says that, “Geddes, the owner of the Inn at Ship Bay, is also the head chef. We basically told him what we wanted the main ingredients to be for the dinner and he went with that.” It was definitely the most interesting reception food I’ve ever had, in that all of the dishes were very unique and tasty.

Summer vegetable salad with citrus dressing and crispy Reggiano.

Kamilche Seafarms mussels

My entrée: scallops and lemon mint couscous with artichoke aioli. The scallops were cooked perfectly.

The other entrée: pork chop with potato puree, bing cherries, and herbs.

Plum crostada with ginger ice cream

After dinner, there was a dance party. Here is one of my favorite photos of the evening:

The mother of the bride gets her groove on.

Congrats J & B!

Author: Jen

Howdy! I'm a 30-something recovering former academic living in the San Francisco Bay Area. I like to eat, run, and blog, but not usually at the same time.

5 thoughts on “J & B’s Wedding on Orcas Island

  1. This looked wonderful! The reception food was amazing- so unique and beautiful.

  2. why is crisco nowhere mentioned?

  3. You are very talented at taking great shots of people dancing! I love the last photo.

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