While guests were enjoying the cocktail reception, we were busy flipping the Hayloft from ceremony setup to dinner setup. With 128 guests, we had good space in the room to do a mixture of long and round tables. The long tables were setup with a green garland, white spirea and lots of elegant pleated glass votives along the length. The round table had lush white and green flowers, including ranunculus, sweetpea and spray roses. On their way through the silo lobby towards dinner, guests picked up their hand calligraphed escort cards by Ink and Nibs. They walked through the candlelit hallway into the upper Hayloft. For dinner:
I
Overwintered Broccoli Rabe
cow peas, flatbread
Domaine Trotereau “Vieilles Vignes” Quincy, Loire Valley, France 2016
II
Halibut
celery root, turmeric, leek marmalade, ramp sauce
Domaine Zafeirakis ‘Natura’ Malagousia, Thessalia, Greece 2020
III
Grass-Fed Beef
Eight Row flint corn polenta, spinach pistou
Château d’Arsac ‘Le Kid d’Arsac,’ Margaux, Bordeaux, France 2018
IV
Wedding Cake
chocolate and einkorn chiffon, chocolate mousse, strawberry jam, honey buttercream
Passed Desserts
s’mores, burnt honey & sesame panna cotta, cheesecake & honey
The Eleven Band kept the dance floor packed all night! For late night snacks, guests were offered chicken fingers, pizza bites and grilled cheese. On the way home, they picked up bags of caramel popcorn for the road.
It was such a beautiful celebration to start out our 2023 season! Thank you to Andrea and Brett for bringing us along for the ride.
