vHUFFS continued from page 19 Here Comes The Bride The Huffs had to win over the bride. She was appreciative but also very skeptical about entrusting her wedding meal to two volunteers. “(The bride) didn’t even want me to cook at first, and it wasn’t because she was mean. She just couldn’t believe someone would opt into this situation,” Steve said. “I’ve done these large meals several times, but I don’t think she was really sold on it at first. They thought, ‘This is a nice idea, but who is this kid, and does he really know what he’s doing?’” Steve realized acceptance of the offer would require a face-to-face meeting. “I knew a phone call wasn’t going to cut it,” he said. “We met at a Sioux Falls bar and restaurant, and we had drinks and appetizers. I figured, if she’s uncomfortable with our idea, fine.” Steve soon realized he and the bride shared a passion for great food. For the bride, the wedding meal meant more than just feeding hungry guests. The food, like the wedding ceremony and the rest of the reception, needed to be special. Steve respected the sentiment and didn’t want it any other way. He described one “ah-ha” moment during the conversation. “She was adamant about Israeli couscous, because she wanted the big pearls,” he said, referring to the grains made from semolina or wheat flour. “The Israeli couscous is 10 times the size of regular couscous. I like it, and I admit it’s better, richer and more filling.” Steve offered suggestions for the menu, and he listened to the couple’s ideas. Together, they drew up collective ideas for the perfect menu. “I realized she was very serious about her food. She knew what she wanted, and she knew how to do it right,” Steve said. “And when we were done (with the conversation), she realized I knew what I was doing and would do it right.” Steve and the couple made follow-up phone calls on the menu. Steve reassured them that he could get the ingredients at a Yankton supermarket and butcher shops. Tracy felt confident about pulling off the mega-meal, but she also knew it brought a number of challenges. “I think the only other one comparable to this event was my hairdresser’s wedding. We love her and her husband. We said, ‘When you get remarried, we’ll cook for your wedding,’” Tracy said. “I think it was the craziest thing I’ve ever done in my life. We split the bill with her father, who is a very good chef as well. We had 150 pounds of brisket, and her father made 200 pounds of pork.” Steve held another memory of the joint effort. “We hand cut all of the meat at the church. I used an electric knife and had ‘hand hooks’ for two days,” he said, demonstrating with claw hands. Road Trip! The planning for the recent Sioux Falls wedding meal went beyond the menu. The Huffs also needed to figure the logistics of how to prepare the food at their home and then transport it nearly 100 miles to the backyard wedding. Tracy likened it to another of their culinary experiences. “We’ve done the Super Bowl party and have taken it to somebody else’s house,” she said. “We’re doing much of the same thing here, except the Super Bowl party was in Yankton and this wedding is in Sioux Falls.” Talk about making the ultimate road trip. Why tackle the effort in two different cities? “The wedding is being held at (the groom’s) house, so we don’t want to mess up his kitchen,” Tracy said. “And we have the four smokers here at our house, which works great. We can also use our kitchen to prepare the meal.” When it comes to making the meal, there’s no place like home, Tracy said. “We’ll try to do a lot of the prep work here (in Yankton) and make the food here,” she said. “We’ll use roasting pans to get it there (to Sioux Falls). Once we’re at the wedding, we’ll spend more time reheating and those types of things.” A summer meal can satisfy all tastes, Tracy said. “It’s really funny, but over the summer months, some people like hearty meals and others want it light,” she said. “It’s kind of a mixed bag, so you get a ‘tich’ of both kinds of food to satisfy people. In the summer, you can have both the hearty and light foods.” In the Midwest, barbecue and smoked meats go well in any setting, Steve said. “For this wedding, we have a good troika of beer can chicken, the smoked traditional brisket with a really good rub and pork. I’m really proud of this pork. The pig gave well,” he said. ADVANCED SURGICAL CARE HERE AT HOME vHUFFS continued on page 21 Experience the latest in surgical services and still be close to the comforts of home. Dr. Fernando Escobar provides expert surgical care on a full-time basis right in Vermillion. Fernando Escobar, MD General Surgery With extensive expertise, Dr. Escobar is dedicated to giving you individualized, compassionate care – whether you are undergoing a the comforts of home. Minimally invasive, laparoscopic and Experience the latest in surgical services and still be close tomajor or minor procedure. Dr. Fernando Escobar endoscopic surgical techniques are all locally available. provides expert surgical care on a full-time basis right in Vermillion. Surgical specialties at Sanford Vermillion include: With extensive expertise, Dr. Escobar is dedicated to giving you individualized, compassionate care – whether • Colonoscopy and upper and endoscopic surgical you are undergoing a major or minor procedure. Minimally invasive, laparoscopic endoscopy • Laparoscopic surgery for gall bladder or appendectomy, techniques are all locally available. small and large bowel surgery ADVANCED • Open hernia repair Surgical specialties at Sanford Vermillion include: • Cesarean section • Colonoscopy and upper endoscopy • Vasectomy • Laparoscopic surgery for gall bladder or appendectomy, small and large bowel surgery • Open hernia repair Fernando Escobar, MD Call (605) 677-3700 to General Surgery • Cesarean SURGICAL CARE section schedule an appointment • Vasectomy HERE AT HOME677-3700 to schedule an appointment. Call (605) sanfordvermillion.org Experience the latest in surgical services and still be close to the comforts of home. Dr. Fernando Escobar provides expert 20vHERVOICEvSEPTEMBER/OCTOBER 2019 surgical care on a full-time basis right in Vermillion. With extensive expertise, Dr. Escobar is dedicated to giving you individualized, compassionate care – whether you are undergoing a major or minor procedure. Minimally invasive, laparoscopic and endoscopic surgical techniques are all locally available. sanfordvermillion.org