Well, hi there, Road to a Marriage License!  It's been awhile!  Did you think I'd forgotten about you?  Of course not!  My fiance won't let me!  Not that I'd want to; I love writing you!

All kidding aside, I'm sorry it's been so long since my last installment.  There was a bit of a snafu involving me taking photos to use in this series, then leaving my camera in Denver, then getting the camera back, then continuously forgetting to take the photos off of said camera and put them on here!  Alas, I still need to do the last part; but I'm not going to let my own terrible memory stall this blog any more! (Don't worry, I'll add them here as soon as I get them!)

When we last glimpsed the wedding planning process of Robyn and Drew (or Drewbyn, as we like to call ourselves), we were shopping for save-the-dates.  We actually ended up going with something completely different than what we thought we wanted: refrigerator magnets!  We managed to order them online for super-cheap.

But enough about that.  On to the next step: the catering.

Much like the venue, we had several places in mind.  And, much like the venue, we ended up going with the first place we tried!

I met Robyn and her mom at the Bristlecone Inn in Estes Park, home of Jubilations Catering, for a tasting.

We were warmly greeted by the owner and her husband (who was also the chef).  We were thinking they would sit us down and bring us some small plates containing small samples of what they had to offer.  That wasn't the case at all.

We were presented will a selection of fully-prepared and beautifully-plated entrees and appetizers.  We had requested a couple specific dishes, but they took it upon themselves to make a couple things just because they thought we might like them.  And like them we did.

Before I get into specifics, I must apologize.  I didn't have the foresight to take pictures of the delicious food before it was devoured.  Just take me at my word: it looked lovely!

We sampled two kinds of bruschetta.  One was traditional (tomato, cilantro, olive oil, and mozzarella), while the other was made with roast beef and balsamic vinegar.  I'm not even a fan of bruschetta, and I loved them both!  Chalk up some more points for these guys!

While we had requested the bruschetta ahead of time, the chef took it upon himself to also prepare some cheese-and-artichoke-filled puff pastry appetizers for us as well.  I can't even describe how good they were.  More points!

For an entree, we tried the chicken breast stuffed with herbs and goat cheese.  It was breaded, baked, and covered with a sun-dried tomato cream sauce.  Just thinking about it still makes my mouth water!

We had mentioned ahead of time that we would like to sample their marinara sauce, in consideration of possibly having a pasta to go along with whichever protein dish we chose.  Once again, Jubilations went above and beyond.  We got to try the sauce, all right; as part of an entire bowl of delicious spaghetti!

By the end of the meal, Jubilations Catering had won our hearts.  We really didn't see the point of looking anywhere else, since we had enjoyed everything so completely.  Seriously, we didn't dislike a single thing, and we're sure our wedding guests will feel the same way.

Now we just need to figure out what food we want for the rehearsal dinner...but that's another post!