Throughout the wedding planning process, it was evident that food would be a central theme to elevate the reception experience and create new, unique opportunities to connect and appreciate the unforgettable evening.
Our reception catering partner A|M Restaurant Group (led byJames Beard-nominated chefs Andy Ticer and Michael Hudman) understood my and Alex's vision from the very first conversation over one year ago. And although there were countless details to decide between and waver over, two reception concepts were signed and sealed immediately: Alex's bourbon tasting bar and our raw oyster bar.
I had always envisioned the Garden & Gun-inspired shucking scene with an apron-clad attendant and zesty mignonettes flying across the tabletop. A|M Restaurant Group went above and beyond. After flying in fresh oysters from the East Coast and West, Chef Michael Hudman diligently (and furiously) shucked over 300 oysters from copper bins to our wedding guests. During cocktail hour, the crowd swarmed the pure and luscious shellfish as if it were bait -- Alex and I were giddy watching some of our friends try one for the first time. Alex and I had shared countless dozens of oysters on the half shell in cities from New Orleans to New York and Austin and D.C. We were thrilled to share our first dozen together as a married couple, surrounded by our very favorite people.
For the bourbon tasting, Ryan Radish (beverage director of A|M) advised our rare and special-occasion selection, which included the following:
- Pappy Van Winkle 12-year reserve
- Four Roses single barrel
Guests savored every sip, poured in one-ounce glasses by bartenders. And now, the empty bottle of Pappy currently serves as a lovely vase in our living room.
Scroll for the full experience in photos. Cheers.