June Wedding Part I

It was the best of times and it was…well…the best of times.

It all began on a night in October in the brides family home.

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The next day we met them with celebration gifts of champagne and a wedding planning book.

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Then after lots and lots and lots of calls, meetings, emails, planning and check writing…

The Rehearsal Dinner

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Blair, Heather and the crew at Park Heights exceeded all expectations.

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Peach Tea Mojito Welcome Cocktails

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Hors d’oeuvres

Cornbread Cups with Cannellini Salad, Mini Pita Caprese and Deviled Quail Eggs with Smoked Salmon

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The table cards had the guest’s name and a photo of  Stewart and/or Victor

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The guests found the table with the coordinating photo and then found the placement with their name on it.

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The Head Table

Linens from Stacey at Wildflower and menus from Elizabeth at Reed’s 

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Rosemary and the staff at Jody’s created a magical room.  I was humbled when the staff at PH said it was the best the restaurant had ever looked.

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Starter…Watermelon Gazpacho with Colossal Shrimp and Heirloom Tomato Salad

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Entree…Either Hanger Steak with Bourbon Bacon Glaze or Halibut with Chimichurri

Family Style Side Dishes were on the table…Corn Pudding, Caramelized Cippolini Onions and Wild Mushrooms and Asparagus with Hollandaise.

Toasts were given by the groom’s brother aka best man and his father as well as the bride’s father and sister aka maid of honor.

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Emotions ran high…

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yet, joy and happiness prevailed as Lizzie recreated the moment she heard of the engagement…

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CHEERS!!!

Drinks and Desserts

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Everyone moved to the Park Heights’ roof deck to enjoy the evening as well as the finale to dinner.

Mini Tiramisu, Lemon Icebox Pie, Iced Lattes, Mini Fudgesicles and a Banana Fosters Bar

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As you see…the house was lovely and a good time was had by all!!!

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