If you follow the blog’s social media feed, then you know that I have been fortunate enough to live in two of America’s greatest cities… Los Angeles and New York City. Growing up in relaxed Los Angeles was juxtoposed by a fast-paced Manhattan lifestyle in my 20s. Well, now in my early 30s, I decided to split the difference and move to Texas. And before I even started unpacking my bags, I started hitting the Texas foodie scene… hard. What can I say? I’ve got my priorities straight. In the short time (i.e. less than a month) that I’ve lived in the Lone Star State, I’ve learned one thing: Texans know their Mexican food. And as a Los Angelenos at heart, I say “Praise the Lord!”. So to kick off this new chapter of my life, join me as I whip up a batch of Pomegranate Chipotle Salsa and take a gander at the gorgeous Texan nuptials of Cydney and Grant. Event planner, Alter Ego Weddings, breaks down the details of this affair that make them gorgeously Texas…
Cydney and Grant were married at the Venue at Waterstone. The couple’s theme was a blend of their love of travel and the natural rustic vibe of the barn. The Southern Table created beautifully textured, organic floral designs throughout the wedding in ivory, pink and peach accented with wispy greenery. Cydney was a dream in her cap-sleeved lace wedding gown! Her bridesmaids dressed in gray knee-length dresses with varying necklines to perfectly flatter each special lady. The guys wore navy suits accented with a variety of navy and peach bow ties. Inspired by the couple’s travel bug, the table “numbers” were names of places they’ve visited. Dinner was comprised of Tex-Mex crowd favorites fromMr. Mesero, a restaurant that features American + Mexican fare. After dinner guests enjoyed a “naked” cake from Jackie Spratt Cakes. Onto the party! Cydney, Grant and their guests danced the night away to the tunes of live band The Royal Dukes. Photographer Matt McElligott and videographer HMH Productions captured every moment to be remembered for a lifetime!
POMEGRANATE CHIPOTLE SALSA
- 7 ounces of chipotles in adobo (very spicy, reduce to taste)
- 1 cup of pomegranate seeds
- 1/2 yellow onion (sliced)
- 2 garlic cloves
- 2 tablespoons of honey
- 1/2 cup of cilantro
- 1 teaspoon of salt
- 1 tablespoon of olive oil
- Heat the olive oil on a skillet until hot. Fry the garlic, onion, and pomegranate seeds on the heated skillet until slightly charred. Set aside to cool.
- Add the chipotle, cilantro, salt, honey, and charred mixture to a food processor or blender. Blend until largely smooth. Serve and enjoy!
PHOTOGRAPHER: &NBSP;MCELLIGOTT PHOTOGRAPHY//EVENT PLANNER: ALTAR EGO WEDDINGS//CAKE DESIGNER: JACKIE SPRATT CAKES//BAND: ROYAL DUKES BAND//FLORAL DESIGNER: THE SOUTHERN TABLE//EVENT VENUE:THE VENUE AT WATERSTONE//LOCATION: VENUE AT WATERSTONE//