This week’s episode is a little different — Chrissy ditched me for Europe (rude 😉), so I called in the best backup I could think of: my husband, Chef Jaysen! He finally made it off the bench and onto Martini Mondays, and let’s just say he brought the heat… and the dirty martinis.
Dirty martinis are my ride-or-die cocktail, but Chrissy hates them, so I’ve been patiently waiting for my moment. Jaysen came prepared with feta-stuffed olives (Greek vibes, naturally) and a ton of foodie wisdom for couples planning their wedding menus.
We dove into all things wedding food — what works, what flops, and how to wow your guests without losing your mind (or your budget). Here’s the gist:
- 🎯 Nail the tasting — but be realistic. If your venue struggles to plate six great meals during your tasting, 300 might be a stretch. Pick dishes they can actually execute well at scale.
- 🥩 Think “travels well.” Filet is queen, short rib holds up beautifully, and baked pastas or creamy risotto (done right) can be hits. Avoid long noodles or anything fussy.
- 🍽️ Play to your venue’s strengths. If they’re not known for fancy plated dinners, don’t force it — buffets or food stations can be amazing when done well.
- 🥂 Cocktail hour is EVERYTHING. Guests are hungry, tipsy, and ready to mingle — so wow them early! We love a mix of passed apps (scallops, crab cakes, crispy spring rolls) + a couple of cool stations (raw bar, sushi, killer charcuterie).
- 🥗 Skip the sad mixed greens. Jaysen went off on those stale candied walnuts & raspberry vinaigrette salads (preach). Go for something hearty and elevated like burrata or a classic Caesar.
- 🌙 Late-night bites = memories. Think fun, city-inspired food: Chicago dogs, Italian beef sliders, pizza, food trucks, cheese curds in Wisconsin, In-N-Out if you’re out west — basically, give your guests something unexpected and craveable.
The big takeaway? Keep dinner simple and well-executed, but pull out all the stops for cocktail hour and late-night snacks. That’s what guests remember — not the overcooked filet.
We wrapped it up by laughing about our own wedding (I still feel bad about barely saying hi to everyone) and daydreaming about being guests at our own reception.
Oh, and Jaysen might be back for round two if I can convince him to leave the kitchen early — maybe to talk bachelor parties, honeymoons, or whatever else you guys want to hear about!
My Signature Dirty Martini (Vermouth Optional)
If you know me, you know a dirty martini is my love language — but I’m not a vermouth girl. So here’s my go-to recipe with an optional splash (if you’re into that sort of thing 😉).
You’ll need:
- 2 ½ oz vodka (or gin, if that’s your jam)
- ½ – ¾ oz olive brine (more if you love it extra dirty)
- Optional: ¼ oz dry vermouth — skip it if you’re like me and want the brine to shine
- Ice
- Feta- or blue-cheese stuffed olives (because why not go big?)
How to make it:
- Fill a cocktail shaker with ice.
- Add vodka (or gin), olive brine, and vermouth if using.
- Shake until the outside of the shaker feels frosty.
- Strain into a chilled martini glass.
- Garnish with stuffed olives — bonus points for feta-stuffed ones.
Sip, savor, and enjoy while planning your wedding menu like a pro. 🥂
