Home
The Network
The Tools
Cayla_hand The Gallery
The Views
Wedding Directory
The Clever Bride presents "La Vie En Pink" on Oct 24, 2010
Create Account
(resend activation?) Email
(forgot?) Password
 
Previous Page
Next Page
Previous Page
The Menu: Articles 1 to 5 of 26
1
2 3 4 5 6
Next Page
menu
Posted by Cayla Capri on April 28, 2010

where credit fondues

 
w hether it’s a cast-iron pot of dark Venezuelan chocolate or a succulent spread of beef bourguignon, a fondue spread at your wedding is sure to melt hungry hearts. Depending on the region, Swiss fondue comes with a variety of finger-licking quirks – Morel mushrooms from Geneva, plum schnapps from Fribourg, and dry cider from the East. Give guests the option of choosing between something super
... More
Mag_cover_247_where_credit_fondues
tagwords Food
menu
Posted by Cayla Capri on April 22, 2010

salad daze

 
a garden salad with balsamic vinaigrette is dainty like edible gossamer, but with cucumber soups and stuffed squash blossoms reigning the appetizer menu, those dutiful leaves are looking a little wane. Get your salad to man up with off-collared greens, candied nuts, exotic fruit and savory meats. Add a light drizzling of honey Dijon, or a heavy dollop of creamy chive to your avant-garde medley, an
... More
Mag_cover_243_your_salad_days
tagwords Food
menu
Posted by Cayla Capri on April 14, 2010

c is for couture

 
r ecently, the kiddy confectionary and after school snack worked their way from guilty pleasure to hot menu item. It all began with the cupcake, lost its fad status with the candy bar, and now, homey roots be damned, cookies have gone couture. Fresh ingredients, attention to detail and pure passion justify the humble goody’s lofty suffix. L&V Sweets, ‘the sweet cookie boutique’ from Montreal,
... More
Mag_cover_239_c_is_for_couture
tagwords Desserts - Food - Vendors
menu
Posted by Cayla Capri on April 7, 2010

pie in the sky

 
a silvery fork cuts into a gold-gilden crust, showering a fine-bone plate with buttery flakiness and bejeweled twinkling filling. Every mouthful is an Appalachian folk song, every escapist drop, a flock of four and twenty blackbirds. A decadent alternative to cake-ification, pie à la mode conjures up scoops ‘n’ slices of grandmum hugs and aubergine picnics– tastebuds and tummies leave baski
... More
Mag_cover_235_pie_in_the_sky
tagwords Desserts - Food
menu
Posted by Cayla Capri on March 25, 2010

alphabride soup

 
u ndeniably help-yourself hearty and oh-so down-home homey, soup has always sidled up to a slice of humdrum humble pie. Despite can-opened connotations of campfire tin tureens and stick-to-your ribs consistency, today’s consommés are down right campy, popping up at wedding receptions all over and flushing with obscure fusions of fruit, nuts, and spirits. After a ladled-with-luv pastiche of succu
... More
Mag_cover_225_alphabride_soup
tagwords Food
Previous Page
Next Page
Previous Page
The Menu: Articles 1 to 5 of 26
1
2 3 4 5 6
Next Page
categories
Bachelorette Parties (6)
Bridal Showers (1)
Fashion (36)
Health & Beauty (33)
Honeymoons (68)
Menu (26)
Planning (36)
Real Weddings (4)
Themes (34)
Tips, Tricks & Quips (30)
Subscribe to Cayla's blog via RSSFeed_icon
Add Cayla on Facebook
 
Contact  |  Privacy  |  Terms  |  Site Map