Couples are making food a priority.
Brides and grooms are getting creative with the wedding food menu.
When Robbie and Edie decided to tie the knot they had one major priority in mind and that was good food. Working with Chef Blake at Chateau Adare, they created a menu that was unique to their taste. The sumptuous repast included a cold berry soup, a raspberry vinaigrette salad, and a miniature Ruben sandwich that was made with pickled cabbage, smoked provolone, and citrus braised pastrami on toasted rye bread for their first course. The second course consisted of an avocado and garlic noodle spring roll, halibut braised in a lemon pepper reduction, seven herb potatoes, and broccoli spears. They also had four different hand passed appetizers that baited their guests palette for what was to come. Happily we provided all the tableware and serving pieces for the night.
The Bride chose a jewel toned color scheme with a focus on navy blue. Her bridesmaids all wore individually styled dresses fitting their personalities and body type. She made a special trip to San Francisco to David's Bridal to pick out her Truly Zac Posen dress, which fit her eclectic style perfectly. In lieu of real flowers she chose beautifully handcrafted wooden flowers for her bouquet, bridesmaids bouquets, and the mens boutonnieres.
The bride made her grand entrance to the ceremony in a vintage 1966 Ford Mustang which we provided for her for the night.
Wedding Reception Decor
Square table, mismatched china, and granite chargers were just some of the details this wedding couple chose.
The couple choose to have their reception at Chateau Adare on the tennis court under a canopy of twinkle lights and Chinese lanterns. We provided all the tables, chairs and sundries to make the evening one they would never forget. The head table was our industrial farm tables topped with vintage lace and large hurricanes with pillar candles. The bridal party sat on mismatched white chairs while the rest of the guests sat in Chiavari chairs nestled around our square tables. The table coverings were a cream brocade with a tulle underskirt. Each table had their own charcuterie board with breads and condiments on them. The main course was served on our beautiful mismatched china dishes on top of granite chargers. The appetizers were served on vintage silver trays.
The evening was finished off with a decadent naked cake topped with fresh fruit and flowers, made by Jennie of All Signs Point 2 Love.