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Photos by Eleise Theuer 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.
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Newlyweds: Emily Lenschow and Daniel Thompson, owners of Tuckahoe Lamb and Cattle Co. in Cumberland County
Date: June 1, 2013
Reception: Tuckahoe Plantation
Two ideas inspired Emily Lenschow and Daniel Thompson’s wedding. “We wanted it to be Virginia food and wanted it to be less formal,” Emily says. The celebration took place at Tuckahoe Plantation, a popular wedding venue that also happens to be Daniel’s childhood home, and it was truly a backyard affair. The down-home vision for their meal involved a pig roast and one long row of tables set up end-to-end between two elms in front of the house. Here, their 100 guests dined in a familial setting. And of course, the pig came from the couple’s farm. “We were really picky that all of the meat was raised by us,” Emily says. Also on the menu: sautéed local oyster mushrooms grown by Fantastic Fungi, roasted fingerling potatoes and squash casserole.
There was no question that Emily’s mom, a home economics teacher, would make the cake. “My mom used to make and sell cheesecakes when I was little, and now she makes them if you really hassle her about it,” Emily says. The hassling paid off with 25 traditional cheesecakes featuring gooey praline and fresh berry toppings at the reception
It wasn't strictly local when it came to the beverages. “We let guests order whatever alcohol they wanted,” Emily says, though Daniel did select two Virginia beers — Legend Brown Ale and Devil’s Backbone Vienna Lager. Guests left with homemade limeade in snap-top bottles.