I love the people getting married, but I will admit to a love-hate relationship with the wedding itself. The cost becomes prohibitive, especially if you earn a coveted spot next to the bride or groom, and flights can be hell. (I am writing this post from my economy-class seat next to the world's most vocal baby and a very popular bathroom.) But the list of cons ends here. More than anything, weddings are a rare opportunity to witness true love, to watch two fabulous people pooling their better qualities to add up to a sum greater than its parts.
Next year I'll have my turn. My wedding will be simple. A requisite ceremony and a reception that rocks. No tuxedoed waiters or splendid chandeliers, just a garden in the open air and a generous barbecue buffet.
They say that planning isn't easy, and I know I will agonize over every detail. I'm already finding that interracial bride and groom cake toppers do not exist. But the big decisions have been easy, and it was only a matter of minutes before I chose Naples Rib Company's Dave Ursini. I am all about his professional, yet caring demeanor, and his methodical, efficient nature leaves me no doubt about his competence.
He had me at his "appetizers", intended warm-ups that double as a meal. The steamy Spinach and Artichoke Dip is great for guests, creamy yet thick with artichoke chunks.
A basket of pulled pork and beef brisket Sliders are so filling they could be an entree of their own.
It was love at first bite for the Slow Roasted Tri Tip, a juicy chunk of beefy-got-back.
I never like chicken, but a dark meat leg of Bone-In BBQ Chicken is impossibly tender, and that smoky grill goes clear to the bone. The Sausage has a spicy kick, and the BBQ Baby Back Ribs are a classic.
The regular ribs are good, but the Luau Style Baby Back Ribs are unforgettable. That sweet and tangy pineapple paradise sauce is aptly named, and all those sides...yum! The Baked Beans are reminiscent of Boston, the Garlic Mashed Potatoes are a bite that nibbles back with a good pinch of garlic but not so much that you can't speak to the other guests, and the hearty Mac n' Cheese is as all-American as Henry Ford.
Barbecue specialists don't always make vegetables well, but their Roasted Vegetables will change your mind. They're even better in the Pasta Primavera, tossed with white wine garlic sauce and farfalle, a vegetarian option that doesn't feel like a settle.
I've never been to a tasting before, but this one was clearly too generous. There's a lot I didn't even talk about, and we were so busy eating I forgot to snap photos. Not pictured: two full-sized, well-balanced salads; a soaked-through slab of big Brisket; a clean white breast of boneless Teriyaki Chicken Breast; a Cole Slaw so good, that this slaw-hater ate the entire scoop; crumbly Cornbread loaves with honey butter; and a fire-blasted Grilled Artichoke sweet enough to be dessert.
Choosing the food you want to eat and reconciling that with what your guests want can be quite the moral quandary, but they say you don't have time to eat at your wedding anyway. I really hope that's not the case because I really don't want to miss out on Naples.
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