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Photos by Jennifer Nelson Photography
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For some, the wedding is about the dress, the music or being surrounded by friends and family. For foodies, it’s about the menu. Guest lists are shorter and while decorations are important, the lion’s share of the attention gets funneled toward ensuring the food and drinks are a reflection of the betrothed. For insight on how to make your menu shine, we talked with three Richmond foodie couples who planned the menus for their reception based on their expertise. Grab a bite before continuing — these ideas are sure to make your mouth water.
Part 3 of 3
Newlyweds: Randy Roscoe, director of restaurant operations at Mosaic restaurant, and Mollie Lindsey, catering sales support coordinator at Mosaic restaurant
Date: August 17, 2013
Reception: The couple’s backyard
When you’ve been in the restaurant industry for a long time, it’s tough to look favorably at a typical banquet menu. For Mollie and Randy, creating a culinary experience at their backyard reception was essential. “We wanted [foods that] you don’t see every day,” Mollie says. While working in restaurants, you tend to eat a lot of meals standing up. With that in mind, Mollie and Randy summoned the food trucks. Mollie selected basic dishes with unconventional twists like oxtail tacos from Mosaic. The couple also featured their local favorites such as Mosaic’s fried green tomato BLT and Thai Cabin’s spring rolls. “We wanted there to be a surprise at every corner,” Mollie says. After the trucks were packed up and the cake was cut, DeLuca Gelato closed the night with chocolate hazelnut and olive oil gelato.
Mollie and Randy left the cake decision in the hands of Candy Valley Cake Co., a bakery that they’ve worked with for years. “I totally trust their judgment,” Mollie says. The result was a three-tiered cake with Hardywood chocolate stout at the bottom, buttermilk blueberry cake in the middle and peanut butter cookies and cream on top.
“In the restaurant industry, bourbon is the drink of choice,” Mollie says. The main event was a bourbon and cigar bar — a surprise for Randy. The make-your-own station was set with five bourbon brands, glass bottles of Coke and ginger ale, bitters, vermouth and cherries.