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.

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.

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.

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