Are you looking for cake-making tips for a do-it-yourself wedding cake? Or for sweet alternatives to the traditional wedding dessert? This food fight has you covered! We’re throwing cakes and pies (and donuts and s’mores) at each other to see what sticks. Your founding foodies have been up close and personal with several wedding desserts in the past year. April braved baking a towering three-tier cake and lived to tell the tale! And for an alternative perspective, Sarah offers a rundown of the non-traditional sweet treats at Amy and Adam’s wedding, including the main attraction: mini-pies.

The options may be overwhelming, but we’re here to help! And whatever dessert path you end up taking, it will taste amazing — just make sure your choice reflects your style. And don’t throw any cake or pies at your reception — leave the food fighting to us.

So You’re Baking A Wedding Cake. Read This First by April So you’ve agreed to bake a wedding cake … and now you’re panicking. Never fear! April and Julia have done it — and they’re here to tell you everything they wish they had known before they started.

Not A Fan Of The Traditional? Better Sit Your Mother Down. by Sarah Not a fan of the traditional wedding cake? There are tons of non-traditional options to treat your guests that don’t involve fussy tiers. As a counter to April’s cake, I give you pie. And s’mores … and donuts.

It’s Valentines Day, and though this “holiday” isn’t my fave, I have to admit … love is in the air. I went to five weddings last year — and got married myself. This year, there are already three big events in the works.

For me, one of the biggest concerns about our wedding was what to serve. I mean, as a founding foodie, I’d hate to disappoint my fans … err, guests! Adam and I “interviewed” about seven different caterers before falling in love with Harvest Moon Catering in Charlottesville, Va. Not everyone has that kind of time — or patience.

So we’ve put together a little road map for how to pick the best caterer for your big day — or any event — to ensure you’re serving a crowd-pleasing meal. And on our quest to help you plan that perfect menu, we’ll also take a delicious detour to meet the man behind the meat (and everything else) at our wedding: Chef Mike Perry.

Espresso encrusted short ribs. Need I say more?

Give Me The [Harvest] Moon: Picking A Caterer by Amy Chances are you’ve been to countless weddings, but when was the last time you enjoyed a memorable meal at one? The trick is selecting a great caterer. Founding foodie Amy reveals lessons learned in her quest for the perfect wedding menu, a tips from Harvest Moon Catering in Charlottesville, Va.

Chef Mike Perry: The Evolution Of A Chef by Amy So where were we? Oh … espresso encrusted short ribs. Now that I have your attention, there’s this chef I’d like to introduce you to. Mike Perry explains how he went from a sandwich shop to chef de cuisine at Charlottesville’s Harvest Moon Catering — and teaches us how to make those ribs!

Ah, February — the month of hearts and flowers and romance. What better way to celebrate than with a look at the planning and food surrounding the happiest day in most people’s lives: The BIG day. We The Eaters launches their wedding month in three … two … one … Continue reading

Go Big Or Go Home … Alone by Adam When you’re getting ready to pop the question, make sure you’re ready! Adam has a few suggestions to keep in mind as you get ready to propose to the person of your dreams. Then he shares a story of foiled proposals — and how he finally got founding foodie Amy to agree to give him her forever.

Chef Lee Vance: Dinner Is Her Specialty by Adam Chef Lee Vance shares the story of Dinner — her ever-evolving dining establishment — with We The Eaters as they move to their new coastal home in Manzanita, Or. And Adam shares the story of the feast he and Amy shared at the Nehalem River incarnation of the restaurant on the day they got engaged.