For the dinner in the upper Hayloft, they had a head table of 30 people, so we thought it would be fun to do one dramatic 30 foot long table right down the center of the room and surround it with round tables at the sides. Poppies and Posies went all out with 10 lush floral centerpieces along the head table and parchment ribbed pillar candles in ceramic dishes in between. Textured glass votives added to the warm candlelight glow. Pegasus Production lit up on the north driveway trees, which was the backdrop for Katie and Jonathon. It worked so nicely to showcase the beautiful trees around the property. We decided not to do a big flower installation on the windows and decorate those more simply with pillar candles and lush smilax in between. The guest count minimum was 175, and we had 133 guests, so we added on some fun extras including a trio of passed desserts and a trio of late night savoury snacks. The wedding menu:
I
BEET & TOMATO GAZPACHO
olive oil ice cream
Peter Dipoli ‘Voglar’ Sauvignon Blanc, Alto Adige, Italy 2016
II
THIS MORNING’S FARM EGG
potato blini, mushroom
Presqu’ile Winery Chardonnay, Santa Barbara County, California 2021
III
GRASS-FED BEEF
corn, piperade
Château des Laurets, Puisseguin Saint‐Emilion, Bordeaux, France 2016
IV
WEDDING CAKE
chocolate & einkorn chiffon, chocolate mousse, fresh berries, honey buttercream
PASSED DESSERTS
s’mores, honey biscuits, raspberry & hazelnut ice cream sandwich
