Guests walked through the courtyard along a lantern lit pathway and upstairs to dinner in the upper Hayloft. The ceremony aisle florals had been repurposed to the hallway into the Hayloft and the windowsill behind the head table. We brought in a champagne shantung linen from BBJ La Tavola for the dining tables which showed off the fall florals beautifully. The guest round tables had two different designs. First a low lush arrangement with votives all around. Second a “breakaway design” with four smaller vases and a trio of tall floating candles. The sixteen foot long head table had florals in varying sizes and heights along the length. With votives, floating candles and pillar candles to keep the look interesting everywhere you look. UNLTD! Provided the music for the evening with a 10 piece band.
For dinner
I
BEETS
smoked goat cheese, plum, lady apple
Domaine Roger Neveu ‘Côtes des Embouffants’ Sancerre, Loire Valley, France 2020
II
MAINE LOBSTER
clam & corn chowder
Domaine Taille aux Loup ‘Remus’ Montlouis-sur-Loire Sec, France 2020
III
HERITAGE PORK
brussel sprouts, smoked apple
Château d’Arsac ‘Le Kid d’Arsac,’ Margaux, Bordeaux 2018
The wedding cake was from Millers and Makers and I was blown away by the artistry. We had two different flavours in the cake. Vanilla cake layered with black sesame buttercream and a center layer of white chocolate ganache. Chocolate cake layered with peanut butter buttercream and salted caramel. The five tier white fondant cake had organic groupings of wafer paper flowers that flowed down the sides of the cake. On the surface of the cake, they added a few floral vine accents inspired by Angela’s veil done in a very thin white line. The vines were painted with pearl to provide a bit of sheen. Watercolour floral accents trailed out from the wafer paper florals to add another layer of depth and dimension. It was a very special custom piece of art. In addition to wedding cake, we had a trio of passed desserts. S’more semifreddo, brown butter cake and lemon verbena and peach donuts.
