Scott and Rachel’s REHEARSAL DINNER was a nice time for the two immediate families to get to know each other. We served it after Rachel took out her endowment in the Rexburg Temple on July 24, the day before the wedding. Since we were all at the temple, some special friends helped us pull this off. (A thousand thanks to Quincy, Konda, Susan, and Marilyn.) First, we set up an Appetizer Buffet for guests. This way, everyone could enjoy a snack while we put the finishing touches on the meal. The menu included:
Artisan Breads & Dipping Sauces
Italian Sodas (Coconut-Raspberry or Hazelnut-Vanilla)
SALAD: The groom’s mother made a delicious fresh green salad with her famous Balsamic Vinaigrette dressing. It was fabulous!
ENTREE: Janel and I made our signature Pasta Celebration Trio (with three meats and three cheeses). Konda made some tasty glazed baby carrots for a side dish.
DESSERT: I made some homemade caramel turtles to go with Scott’s favorite ice cream, Breyer’s All Natural.
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