My mom, Cheryl, is preparing a good portion of the food for the wedding. I think St. Cheryl is a more accurate term for her. Not only is she an excellent and very experimental cook, but she also writes a monthly human interest/food story for the local newspaper, The Register-Guard, so I’m always learning about new food trends in the area. Since we’ve leaned more towards a Southern cuisine for the wedding, my mom has been testing out some pulled-pork recipes – a great option for feeding large quantities of people. In addition to that, we all just vacationed in Maui where she and my step-father attended a luau, with pulled pork straight from roasted pig, and it became the topic of her most recent R-G story titled Lure of the luau. Also included in the story are recipes for pineapple coleslaw (so delicious) and purple sweet potatoes with cococut – both contenders for side dishes at the wedding. Perhaps it’ll be a Southern/Hawaiian cuisine (Aloha, y’all!), but who cares, in today’s society with all the information and culture we have so readily available, it’s foolish to limit yourself to just one theme or taste.