- 3 years ago
- Wedding: October 2014
This weekend was super exciting… had our tasting with our caterer and also saw a mock-up of our tables and I tried on my dress for the first time. Let me know what y’all think. All opinions welcome!
First off, here is a picture of our venue so you can get a feel for it. Our ceremony starts at 7 pm and we will have beautiful amber uplighting on the colums to ggive a romatic feel.
Here is my dress. It is Judd Waddell’s Charlotte. I’m a little worried that I don’t have much of a shape in this dress but I’m hoping that with proper alterations it will look better. The top definitely needs to be taken in an inch or two. (ignore the goofy face, I was unaware my mom was taking a photo). For the ceremony I will be wearing a cathedral length veil and will remove it after. I am thinking about adding a hair comb for a little bling during the reception.
Here is how my hair will be done. I’m glad I already had my hair/makeup trial!
Cocktail hour table. We are opting to keep it simple with just votives on the table. We might add a few low centerpieces but right now I am thinking I want to just keep this design.
Here is a mock up of our table. The flatware will be different, a more classic setting, and the plates are going to be round rather than square. We are debating on adding gold chargers to the table as well.
Here’s a closer look at the centerpieces. They include white hydrangeas, spray roses, picasso calla lillies, and o’hara roses. We will actually be doing 2 other centerpieces as well for a total of 3 options. One other option is an arrangement of crystal candlesticks of differing heights and a tall crystal “ball” surrounded by a lower arrangement of flowers.
Here is the linen that will be on the head table. Again, we are debating on adding chargers and here are the ones I really loved. This table will be rectangular while all the other guests will be siting at rounds.
Our cake table linen is pictured here. It’s a rose-colored sequin linen. The cake table will be placed under our chuppah (wedding arch), which will be backed with hanging crystals (pictured below).
And onto the food! We are having passed hor d’oeurves during cocktail hour. Our options include: chicken and flank steak sopes (my fiance is from Mexico), Pecan-crusted fried chicken on mini waffles with honey dijon drizzles, pimento cheese fritters with green tomato jam, stuffed cherry tomato with goat cheese and olive tapenade, tuna tartare with wasabi on a cracker, and bacon wrapped dates with blue cheese. Below is a picture of all but the chicken and waffles and pimento cheese.
Our salad is baby spinach with goat cheese, strawberries, and candied walnuts drizzled with balsamic vinaigrette.
For the main course our guests have their choice of a dual plated entree of red wine braised short ribs and maple glazed chicken served over creamy shallot polenta and roasted butternut squash and brussel sprouts or the vegetarin plate. The vegetarian option is a red bell pepper stuffed with vegetable ratatouille and goat cheese, also served on creamy polenta. We wanted to make sure any of our vegetarian guests felt like they got as good of a meal as everyone else and weren’t just an afterthought.
To end the night there will of course be cake. We decided on carrot cake with cream cheese frosting (the FI’s favorite) and a vanilla almond cake with blueberry/raspberry filling and vanilla buttercream. Additionally we will have an ice cream featuring vanilla and chocolate ice creams and various mix-ins. A chef will be attending the station and it will be mixing all the concotions for the guests on a frozen marble slab.
If you’ve made it this far then thanks for reading! Any suggestions are more than welcome.