It's so nice to have cooks in the family

Although the main event was catered at the country club, the two nights leading up to the wedding centered around a couple of incredible meals for the entire crowd thanks to our accomplished chefs, Robert and Nate.

Robert, a graduate of the Culinary Institute of America and Executive Chef at a leading Dallas restaurant, and his brother, Nate, grew up working in restaurants. They work like a seasoned pair of pros … instinctively anticipating each other, sliding seamlessly from one task to the next, without ego or stress. No drama.

Night one featured a meltingly tender and delicious pork roast, with roasted potatoes, green beans and a bourbon au jus with onions. It was killer.

The beach party featured more unbelievably tender and flavorful beef tenderloin, a chilled salad of the previous nights left over roasted potatoes and green beans and loads of other goodies.

I can attest, nobody went away hungry.

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