I’ve never been shy about sharing that my husband is a kind and generous soul, but he might just get carried away at times. Especially when those times involve me.
Five months ago one of our lovely young employees became engaged. She’s a great person that goes above and beyond, so when she asked Coach to make some food for her wedding reception he said YES. I’ve blogged about his love for smoking meat and feeding a crowd before; it’s his love language.
{vegetarians look away!}
A random smoking event in our driveway from 2020; feeding the masses


He told me a month ago that He was going to cater the entire affair.
A few weeks later I asked some questions, you know, details, because the event was getting closer.
Me: How many people for Brooke’s reception? 30? 40?
Coach: Well it was 50, then 80 and now 120.
My eyeballs popped out of my head wondering who was going to help with this not-so-little shindig.
ME. It was to be me.
He had also enlisted our dear friends TW (who loves to cook), and his wife Mo.
FOUR non-caterers, catering.
The Coach and the bride put together a menu including three proteins, two salads, two vegetables, a starch, bread, iced tea, infused water and of course appetizers for the cocktail hour. (they did have a bar with a bartender that wasn’t one of us)
We shopped (& shopped) the two days prior. I would look at the receipts and think: I could have easily HIRED a caterer for the amount of money we spent and then I could have been a Guest. What a novelty.
Coach and I did prep work on Friday night and again Saturday morning, then we all met up at the venue at 2pm.
Note the cute bridesmaid in the burgundy dress sampling some food; she might share DNA with the caterers. 😉😜





I’m not really complaining because The Coach did the brunt of the work, but we all worked our biscuits off. Mo and I made 175 caprese skewers, we set up the chaffing dishes, tea and water, bread station and apps. (see my signs? I’m a PRO)
Mo and I ran all the food in and out and left the men in the kitchen, where they belong.
I wanted to take a photo of the buffet line, but by the time I had it all set up guests were showing up (rude) and I didn’t want to look unprofessional by taking pictures of my own work.
Ya’ll, we ain’t caterers, but we pulled it off beautifully. People raved. Our yelp page was on fire. 😳
I was personally asked at least six times what the name of our catering company was and I’m so mad I didn’t think of something sassy ahead of time. Like You Can’t Afford Us Catering. Or We Cook and Bitch. (only Mo and I were bitching; that’s our love language)
We arrived home at almost midnight and our feet were killing us.
Here’s the worst part. They only had 85 people show up, which is still A LOT. But it could have been much less food purchased and prepped.
We’re booked through December 2023.
One of our appetizers was Sausage Melts with Pico, but it was a version of Shit On A Shingle. Growing up we also referred to this as Pelican Turds. Have you had either?
I wanted to write one of the Inappropriate names on the little chalkboards but Coach poo-poo’ed my idea. Wait until he reads MY Yelp review.
XOXO
