Here's What Was On The Menu At Anne Burrell's Wedding

Anne Burrell's Twitter account has one of the best descriptions of the "Worst Cooks in America" star, calling her a "bon vivant" as well as a "perpetual optimist" and "spreader of sparkles and smiles!" But even perpetual optimists like Burrell might gain an even brighter outlook when they have someone to spread sparkles with, someone who makes them smile. Luckily, she met someone special, and sparks flew.

That special someone was Stuart Claxton. Their romance reportedly started on Bumble (via People), and they became sure they were meant to be. Claxton, who has a marketing job at Univision, proposed to Burrell in her mother's townhouse after a romantic dinner while her mother waited with champagne. And while it's been a bit of a wait, they finally made it to the altar. But with a chef, the biggest question isn't "did she say yes to the dress?" but rather "did she say yes to the food?" So what food did the bon vivant have at her wedding?

According to People, the wedding took place in upstate New York on October 16 and had a fall theme. With fall a theme comes fall food. The magazine notes that Anne Burrell spent months carefully working on the menu and did not really accept adjustments from caterers. "I felt bad, but I was like, 'I'm sorry, I'm a chef,'" she said. In the end, she made sure the food showcased autumnal vegetables and various flavors associated with the season. And it sounds decadent!

Shoestring potatoes with cream and caviar and cauliflower steak kicked off the feast. This was followed by buttery, nutty goodness in the form of goat cheese butternut squash ravioli that got added flavor from sage butter sauce with pumpkin seeds and brussel sprout leaves. The main course catered to fans of meat and seafood, giving guests the option to have braised short ribs and halibut with a potatoey crust as well as celery root puree and spaghetti squash. And as if that wasn't enough, the Cake Boss himself, Buddy Valastro, made a zucchini wedding cake whose ingredients included olive oil, lemon, and rosemary. Given the meticulous oversight of the menu, this was no doubt a meal to remember for all who attended.