The traditional gift for a one year anniversary is paper, plastic, or a clock. (Doesn't that sound a little bit like what the cashier at a grocery/timepiece store might ask you at checkout?)
(For more wedding tidbits, check out our full Wedding Week coverage here!)
So instead of giving our Wedding Registry—which celebrates its one year anniversary this month! Felicitations, registry!—a notebook (paper), a surfboard (plastic), or a watch (clock), we gave it all of the pieces we'll be launching in the Shop in the next year: the smartly-designed kitchen tools, cookware, serveware, and home-brighteners that we hope will become newlyweds' heirlooms. And we celebrated with industry experts—event planners, designers, dressmakers, jewelry-sellers—who live and breathe wedding (and who know a special gift when they see it!).
Opening presents can get tiring, but dinner from Brooklyn-based Poppy's Catering kept us going.
Here's a look at some of the night's highlights.
First thing's first: snacks!
Then it was time for browsing everything shiny and dreamy. Table settings, cookware and kitchen tools, and decorative touches were displayed throughout our office in ways you might imagine in a home.
So happy to be celebrating the first year of the @food52 wedding registry! Making me want to give my whole kitchen and dining room a makeover. I have a feeling my credit card is going to be hurting this week. Thank you to @poppyscatering for a wonderful meal! #f52wedding #food52 #weddingregistry #kitchen #linens #weddingplanner
But they were also put to use! Everything on the table where guests dined—from the flatware to the glassware to the serveware—was from the Shop.
After a toast from Amanda and Merrill (over St. Germain and prosecco cocktails with lime and mint)...
...it was time to sit down and eat.
The meal started with a spring asparagus number (all the young, fresh, green things—a new marriage!):
And moved on to the dishes with more heft and humph (the later years of a comfortable marriage?): chicken tagine, seared stripe bass, radish and cucumber salad, and couscous with peas, leeks, and Haloumi:
Sadly, dancing did not follow. But dessert did! Mini rhubarb and thyme galettes, sea salt and chocolate-caramel tartlets, and strawberry honey chamomile cake:
Weddings (sometimes) come with good parting party favors: Our guests took home wine from our friends (and neighbors!) at La Pecora Bianca, as well as Zwilling glassware, to drink it in, and Sugar Plum nuts, to soak it up.
And we're not going to leave you hanging either! Here are two Poppy's Catering recipes to make at home:
Couscous with Peas, Leeks, Haloumi, Pistachios & Fresh Herbs
- 1 1/4 cups water
- 3 teaspoons salt, divided
- 1 cup couscous
- 3 tablespoons olive oil, divided
- 2 cups shelled English peas
- 3/4 cup sliced leeks, washed thoroughly
- 1/2 cup grated Haloumi cheese
- 1/4 cup pistachios, roughly chopped
- 2 tablespoons parsley leaves
- 2 tablespoons dill leaves
- 2 tablespoons basil leaves, torn
- 2 tablespoons mint leaves, torn
- Zest and juice of 1 lemon
- Salt, to taste
- Pepper, to taste
Cucumber and Radish Salad with Harissa Yogurt
- 1/2 cup plain whole milk yogurt
- 1 teaspoon harissa
- Maldon sea salt, to taste
- 2 Persian cucumbers, cut in a large dice
- 4 radishes, quartered
- 1/4 cup parsley leaves
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon toasted sesame seeds
- 1 teaspoon toasted nigella seeds