Our Wedding Recap: Part 2

A WHILE BACK (and I mean a while back…), I shared a few posts about our wedding.

I shared:

Our Wedding Hotel Welcome Bags

Wedding Recap: Part 1

and my Wedding Registry Must-Haves (budget and higher end).

Then, time got the best of me, and I somehow never got around to posting part 2, and 3 (our mini-moon! So here it goes, my friends! Let’s start with the rest of the special night, first- Our Wedding Recap: Part 2.

The Ceremony:

Once we got ready, it was time to line up and GET MARRIED. Our ceremony was so special to us. From the chuppah and the flowers, to everyone we love being there, and the words spoken, it was a magical moment in time!

Our Wedding Recap: Part 2

But first, selfies, obviously!

Our Wedding Recap: Part 2

Ready to walk down the aisle with both my mom and dad!

Our Wedding Recap: Part 2

You can’t see it, but the sky was so gorgeous behind us during the wedding. The light shined through in the most beautiful way, it was truly perfect.

Our Wedding Recap: Part 2

Our Wedding Recap: Part 2

The most special moment.

Our Wedding Recap: Part 2

How cute are these two? Ready to party!

The Party:

The sun set, and it was time to get the party started!

Our Wedding Recap: Part 2

Our Wedding Recap: Part 2

Our Wedding Recap: Part 2

Our Wedding Recap: Part 2

Our Wedding Recap: Part 2

Details:

All of our signs, seating cards, and table signs were made by the fabulous Jen from Love Always, Me.

Our Wedding Recap: Part 2

Our late night food game was on point. Aside from our cake, which was 4 different flavors, plus a gluten-free & dairy-free cake, we also had passed desserts, like CHURROS. No, they were not healthy or gluten-free, but we did have that gluten-free and dairy-free cake! We also had a late night french fry bar with tator tots, waffle fries, shoestring fries, and sweet potato fries, and all the dipping sauces! This was a late-night highlight, for sure! Everyone loved it!

Our Wedding Recap: Part 2


Venue: Spring Valley Country Club (Sharon, MA)

Dress: Kenneth Pool from Vow’s in Watertown, MA

Shoes: Jimmy Choo

Bridesmaid Dresses: Bill Levkoff in Pewter

Florist: O Luxe Designs

Make Up: Dress My Eyes by Steph Agha

Hair: La Boutique in Newton, MA

Signage: Love Always, Me from Easy

Photography: B-Freed Photography

Dance Lessons: Boston Ballroom, in Newton, MA (Marisa and Peter are amazing)

Veil: Custom from Bridal Alternations by Anaheit in Newton, MA


 

Up next: San Fran, Napa, and Yosemite!

Our Wedding Recap: Part 2

Preparation 0:00 2017-08-22T00:00:00+00:00 Cook Time 0:00 2017-08-22T00:00:00+00:00

Ingredients

Instructions

Seared Scallops with Zucchini, King Oyster Mushroom, and Summer Squash Spaghetti with Shaved Garlic and White Truffle Emulsion

Last week I cerebrated my birthday with good friends, awesome readers, and some amazing paleo-friendly food at Tempo Kitchen & Cocktails. I love that Tempo uses local ingredients and I LOVE that they offer most of their menu gluten-free, so it was a pleasure collaborating with them on this special evening!

If you follow me on social media, you may have seen me sharing details of this event throughout the past month. I worked with the chefs at Tempo and we created a wonderful 6-course dinner. The night was so wonderful and I can’t wait to host more dinners soon!

A bunch of readers and friends who attended the dinner requested a recipe from the night. I took a little poll and the scallop dish won. So I am SUPER excited to share it with you today.

paleodinnerparty

Here’s a sneak peek of the dinner, course-by-course!


 Watermelon Gazpacho Shooter with Toasted Cumin and Jalapeño.

Tempo_1GazpachoShooter

Brussels Sprouts with Smoked Bacon and Lemon Vinaigrette (this dish was SO popular, I may need to share it with you, too!)
Tempo_2Brussels2

Prosciutto Wrapped Local Day Boat Monkfish
Heirloom tomato Sugo, and Local Farm Arugula and Pistachio Pistou

Tempo_4monkfish

Seared Local Scallops

Zucchini, King Oyster Mushroom and Summer Squash “Spaghetti”, Shaved Garlic, White Truffle Emulsion

Tempo3_Scallops2

Grilled Wagyu Top Sirloin Steak

Sweet Potato, Parsnip and Turnip Hash, Local Farm Asparagus, Fig Demi

Tempo_5STEAK

So much amazing food! Are you full just looking at it? They also made an Upside-down Nectarine Cake based off this LCK recipe, and paired it with coconut ice cream. NOM.


Now… The scallop recipe everyone raved about!

Tempo_3Scallops

 

Seared Sea Scallops with Zucchini, King Oyster Mushroom and Summer Squash “Spaghetti”, Shaved Garlic, and White Truffle Emulsion

Ingredients

  • 1 lb. fresh scallops
  • 1 teaspoon fresh thyme, chopped
  • 2 garlic cloves, whole
  • 1 Zucchinis
  • 2 Summer Squash
  • 2 King Oyster Mushrooms
  • 1 cup Arugula
  • 3 tablespoons toasted almonds
  • 2 cups dried shitake mushrooms
  • 2 cups almond milk
  • 1 tablespoon truffle oil

Instructions

  • Clean the small abductor muscle off the bottom of the scallops.
  • Season the scallops with black pepper and fresh chopped thyme. No salt is necessary for the scallops
  • Place the truffle oil, almond milk, half of the almonds, and the dried shitakes into a small sauce pan and heat over medium heat for 20-25 minutes. Using a blender or hand blender puree mixture until smooth
  • Slice whole peeled garlic cloves into thin slices using a very sharp knife
  • Shave the king oyster mushrooms on the mandolin (if king oyster mushrooms are not available substitute white button, or cremini mushrooms)
  • Slice each end off both the zucchinis, and the summer squashes. Shave zucchinis and summer squashes into spaghetti with your spiralizer
  • Heat a large sauté pan, add olive oil
  • Place scallops into pan and sear until golden brown. Flip scallops over and set aside for one minute. Remove scallops from pan and heat the same pan on medium heat without cleaning it
  • Slowly sauté the sliced garlic until golden brown
  • Now add the zucchinis, summer squash, and king oyster mushrooms and sauté slowly, once the vegetables are nice and wilted remove from heat and mix in the arugula, and the remaining almonds
  • Tempo_Dinner


     

    Whole Foods South End Opening + a $50 Whole Foods Gift Card Giveaway

    Last week I was invited to a sneak peek at the new Whole Foods Market in the South End (located in the old Boston Herald Building). If you follow me on Instagram, you were just as blown away by the amenities of this gorgeous 50,000 square foot Whole Foods Market as I snapped photos and shared them with you.

    The location officially opened on Friday (January 9th, 2015) so you can already check it out if you’re in the area or a Boston local (don’t worry, there’s parking)! This store is unique in so many ways. It is unique to Massachusetts in with variety of new amenities (hello, beer, wine and spirits!), but also unique to the Whole Foods Market company entirely (hey hey, day spa).  

    Some of the major highlights:

    First coffee Mod Bar including cold brew coffee on tap and single origin pour-over coffee.

    The Fish Shack (the only fish shack in the company) featuring fresh “daily catch” served in all of your favorite ways, like fish and chips and so on.

    250 plus bulk items along with a bulk super foods section.

    A juice and smoothie bar.

    A fermented section.

    Boston’s only Whole Foods Market carrying beer, wine, and spirits, along with a refrigerated wine case all rated 90+ by Wine Advocate.

    Houses the first Whole Foods Market to have a day spa INSIDE. The spa is run by Milk and Honey, originally based out of Austin, TX.

    I mean really… how awesome?

    WFMSNEAKPEEK

    Now… want to a win a $50 Whole Foods Market gift card? It’s good at any Whole Foods Market location, of course!

    a Rafflecopter giveaway

    Store Information:

    Whole Foods Market | South End 348 Harrison Avenue | Boston, MA | 02118 | 617-904-1000 – Parking on-site and T accessible (Red Line Broadway,  Orange Line Tufts Medical Center, Silver Line) – Open 7 days a week, 8am-10pm | Tweet and Instagram your visit to @WFM_SOUTHEND and follow them on Facebook, too! 

        This is a sponsored conversation written by me on behalf of Whole Foods Market via Burst Media. The opinions and text are all mine.