Today's super top secret wedding update includes the cake design (left) from 'the cake girls,' who incidently competed in a Food Network cake challenge to be aired this summer. My sources (them) tell me that they won.

The design is base on the synergistic elements of round and fat, two aesthetic themes which are close to both Grace and I. We tried sample of the cake a while back, but as far as the final cake flavor we went with something different, so I'm not sure exactly how it will turn out.

Turns out the flower decision for the wedding was harder than originally anticitpated. Why? The two companies with contrasting styles with various pros and cons. Oh well. I guess we'll just have to use the dart board to decide. Sometimes the old ways are the best ways.

An arrangement from one of the flower firms. A small selection of satellite vessels surrounding the tall arrangement.

Here's another wedding food preview; this time it is more of the sweet variety. Personally, I'm more of the savory sort (in both life and gustatory endeavors), but it's always nice to have a bit of sweetness. The pastry chef at Food for Thought created these three petite sweets for us to try - Lemon Beignet, Lavender Chocolate Cream Caramel Tart, Maple Macaroon. It's hard to decide about sweets, because there's always cake. Sweet, sweet cake.

Grace and I had a our tasting with Food for Thought yesterday. I highly recommend going to as many tasting as possible (especially with this company) if you're competing with an elephant on who can weigh more. We ended up trying 10 hors d'oevres, 2 first courses, 3 entrees, 3 petite sweets, 1 item from the special dessert station, and 2 late night snacks. The final line up for the reception is yet to be decided, but I thought I would preview some of the food that might be served. Here are the 3 entrees that we tried. At the reception we're going to only have one duo option that has elements of these three.

Thyme & Basil Roasted Halibut - Served w/ Israeli Couscous, Haricot Vert, Carmelized Vidalia Onions and Carmelized Black Mission Figs Served with Port and Plum Demi Glace

Peppercorn Crusted Kobe Striploin and Pan Seared Onaga - Truffled Pommed Puree, Baby Carrots, Oyster Mushrooms, Haricot Vert and Thyme Jus

Braised Beef Short Rib & Pan Seared Mahi Mahi - Slow Roasted Morel Mushrooms, Thyme Confit New Potatoes, Grilled Asparagus, Red Wine Jus