And we would like to remind everyone of one thing:
Please do not take gifts up to Napa Valley.
No one, us, Joan, my folks, or anyone else is going to have transport space for multiple, large boxes.
See you all later.
Tuesday, May 13, 2008
Wednesday, April 23, 2008
Act Now!
So have we done a good job of making you look forward to the wedding? If so, then get your RSVP in now!
Given how late it is now to the deadline, you can let us know by email.
Coming soon: Some options for your non-wedding dining.
Given how late it is now to the deadline, you can let us know by email.
Coming soon: Some options for your non-wedding dining.
Wednesday, April 16, 2008
Chablis Inn Reservations
Heard that some people have had problems getting reservations at the Chablis Inn. The Inn is saying that they are booked for the weekend of the wedding. I should hope so, since we have booked about twenty rooms as a block.
When you call the Chablis Inn, please make sure to reference the Germain-Wade wedding. The last report we got from the Chablis is that only two of the block have been reserved. Better get cracking, because the release date is coming up.
Update: I just tried to reserve a room online, but the Friday and Saturday are listed as not available. Looks like you will have to reserve by phone. Again, ask for the Germain-Wade block.
When you call the Chablis Inn, please make sure to reference the Germain-Wade wedding. The last report we got from the Chablis is that only two of the block have been reserved. Better get cracking, because the release date is coming up.
Update: I just tried to reserve a room online, but the Friday and Saturday are listed as not available. Looks like you will have to reserve by phone. Again, ask for the Germain-Wade block.
Thursday, April 10, 2008
I Always Wanted to Be A Restaurant Critic
And I won't get the chance here, because the food was so good.
What you will see here are the tasting portions of the appetizers and entrees that we will have at the reception.
Chicken Sate with Peanut Sauce
[Sorry, but this was gone before I thought of pulling out the camera]
This appetizer came with three skewers of chicken bridged across a small pot of peanut sauce. The thing I noticed with the first bite was just how moist the chicken was. Succulent was the best word for it.
Shrimp with Cocktail Sauce
There were four shrimp when it came out, but I got the priority taken care of before I took the picture.
The shrimp was served chilled, but the firmness to the tooth was absolutely perfect. No rubber shrimp here. Also, the sauce had a very pleasant balance of sweet and tart to it.
Beef Fillet in Bearnaise Sauce with a Remoulade of Root Vegetables
I have to give it to Juan for this one, he somehow prepared a beef dish that satisfied both me and Trish. She and I like to tease each other that I prefer my beef still mooing while she leans more toward shoe leather.
This dish was as tender as I could have hoped. The real revelation, however, was the remoulade. It was a mix of finely diced carrots, parsnips, turnips, and celery. As Trish put it, "If someone told me I was going to love this, I would have told them they were nuts." Count me in right with that, because three out of four there is normally cause for me to leave the room. Bravo, bravo, bravo.
Coq au Vin with Butter Noodles
No need to adjust the color, that is a purple drumstick. The chicken was fricassed in red wine, resulting in a wonderfully juicy piece of bird. I couldn't tell just what variety of wine Juan used, but Tricia swears by this dish.
Portobello Mushroom Cap Stuffed with Pollenta, Red Pepper, and Parmasean Cheese
I'll be honest, this dish came this close to making me change my mind about having the beef. The Portobello had just as much substance and savor to it. The stuffing only set the flavor off all the better.
The stuffing is good on its own. I got this from Trish, who chose not to challenge her "no fungus" policy.
In the end, we will not be going with this as the vegetarian dish. Instead, this dish will be done with the smaller Shitake caps and two or three of these will be served with each entree. It will be a safe bet that the pasta dish that will replace this will be just as good as the rest.
What you will see here are the tasting portions of the appetizers and entrees that we will have at the reception.
Chicken Sate with Peanut Sauce
[Sorry, but this was gone before I thought of pulling out the camera]
This appetizer came with three skewers of chicken bridged across a small pot of peanut sauce. The thing I noticed with the first bite was just how moist the chicken was. Succulent was the best word for it.
Shrimp with Cocktail Sauce
There were four shrimp when it came out, but I got the priority taken care of before I took the picture.The shrimp was served chilled, but the firmness to the tooth was absolutely perfect. No rubber shrimp here. Also, the sauce had a very pleasant balance of sweet and tart to it.
Beef Fillet in Bearnaise Sauce with a Remoulade of Root Vegetables
I have to give it to Juan for this one, he somehow prepared a beef dish that satisfied both me and Trish. She and I like to tease each other that I prefer my beef still mooing while she leans more toward shoe leather.This dish was as tender as I could have hoped. The real revelation, however, was the remoulade. It was a mix of finely diced carrots, parsnips, turnips, and celery. As Trish put it, "If someone told me I was going to love this, I would have told them they were nuts." Count me in right with that, because three out of four there is normally cause for me to leave the room. Bravo, bravo, bravo.
Coq au Vin with Butter Noodles
No need to adjust the color, that is a purple drumstick. The chicken was fricassed in red wine, resulting in a wonderfully juicy piece of bird. I couldn't tell just what variety of wine Juan used, but Tricia swears by this dish.
Portobello Mushroom Cap Stuffed with Pollenta, Red Pepper, and Parmasean Cheese
I'll be honest, this dish came this close to making me change my mind about having the beef. The Portobello had just as much substance and savor to it. The stuffing only set the flavor off all the better.
The stuffing is good on its own. I got this from Trish, who chose not to challenge her "no fungus" policy.
In the end, we will not be going with this as the vegetarian dish. Instead, this dish will be done with the smaller Shitake caps and two or three of these will be served with each entree. It will be a safe bet that the pasta dish that will replace this will be just as good as the rest.
Saturday, April 5, 2008
Honeymoon Assistance
My cousin Carole is a booking agent for Princess Cruises. She helped us set up the honeymoon cruise to the Caribbean.
She has given us a gift option to pass on to everyone: you can arrange through Princess to add to an on-board credit account for some of the extra excursions and activities on the ship or ashore. If you would like to apply your gift to our honeymoon experience, please call 1-800-Princess ext. 22024 and ask for gift credits for Booking #: WX2RCW.
Coming soon: Our Review and photos from the Menu Tasting
She has given us a gift option to pass on to everyone: you can arrange through Princess to add to an on-board credit account for some of the extra excursions and activities on the ship or ashore. If you would like to apply your gift to our honeymoon experience, please call 1-800-Princess ext. 22024 and ask for gift credits for Booking #: WX2RCW.
Coming soon: Our Review and photos from the Menu Tasting
Tuesday, March 18, 2008
Engagement Photos
We just got our engagement pictures from the photographer. You can see them here. The new shot on the left is from that set. I think they came out really well.
Friday, February 22, 2008
Think I'll Take a Mulligan
Despite numerous reminders, I forgot to include information for the golfers attending the wedding. So here, in no particular order are three options:
Vintner's Golf Club
Eagle Vines Golf Club
Silverado Resort
I have no idea as to what their wait lists are like, so I would recommend scheduling your tee times roughly when you book your hotel rooms. Just remember that Saturday is already taken.
Vintner's Golf Club
Eagle Vines Golf Club
Silverado Resort
I have no idea as to what their wait lists are like, so I would recommend scheduling your tee times roughly when you book your hotel rooms. Just remember that Saturday is already taken.
Wednesday, February 20, 2008
A Big Block of Updates
Home Sweet Home
Photos are up at the link to the left. Nothing much new of Mont La Salle, but there are some fun ones from elsewhere.
We have had some requests for a few things.
First off are a couple of new registries. We were asked for requests for items beyond housewares, so we added travel items at Target and turned to Macy's for fine china.
For the equestrians, we have Wine Country Trailrides at Larson Family Winery.
Photos are up at the link to the left. Nothing much new of Mont La Salle, but there are some fun ones from elsewhere.
We have had some requests for a few things.
First off are a couple of new registries. We were asked for requests for items beyond housewares, so we added travel items at Target and turned to Macy's for fine china.
For the equestrians, we have Wine Country Trailrides at Larson Family Winery.
Friday, February 15, 2008
Meet Your Napa Expert
We had breakfast with my uncle, Br. Jerome this morning. He likes the idea of this site, but suggests that we might send folks into info overload. He has volunteered to be a consultant for what to do in Napa for everyone coming up.
As a bit of background, by uncle has been a member of the Christian Brothers for over fifty years. Prior to that he attended the Novitiate here in place of high school. The Brothers are a teaching order, and one of his later assignments was as principal of De La Salle High School in Concord, CA. (For those of you who follow football, that is the school that holds the record for the longest winning streak in any organized sport in the US)
In short, he has a lifetime of experience with the Napa Valley and the surrounding environs. If you would like to get an expert's thoughts on what you might enjoy, feel free to give him a call. (707) 252-3844
As a bit of background, by uncle has been a member of the Christian Brothers for over fifty years. Prior to that he attended the Novitiate here in place of high school. The Brothers are a teaching order, and one of his later assignments was as principal of De La Salle High School in Concord, CA. (For those of you who follow football, that is the school that holds the record for the longest winning streak in any organized sport in the US)
In short, he has a lifetime of experience with the Napa Valley and the surrounding environs. If you would like to get an expert's thoughts on what you might enjoy, feel free to give him a call. (707) 252-3844
Planning Mission II
Greetings from the Napa Valley. Trish and I are up here for the Valentines /Presidents Day Weekend. Got some meetings with vendors, but we will take some time to see the sights.
Expect more pictures at the photo site shortly and over the weekend.
Expect more pictures at the photo site shortly and over the weekend.
Sunday, January 20, 2008
A Word on Gifts
We would like to thank from the start all of you who wish to join us in Napa. Transportation is going to be a concern for all of us. For that reason we would like to ask everyone to please not bring gifts to Mont LaSalle. Please ship any gifts to my parents' home. The Bed Bath and Beyond Registry will ship to their address. If you wish to look elsewhere, we can give you their address via email.
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