Forgoing classic cake traditions, Christina & Scott featured a three tier whole cheese wheel wedding cake, served with fresh baked artisan baguettes, home-made jams and assorted chocolates. Cheese wasn’t the only surprise on the menu, each course was artfully presented maintaining the unexpected. There was no selecting between soup or salad – instead a Pecan crunch salad with asparagus vichyssoise soup sip was offered, followed by a beer braised short rib and Maryland crab cake entree, followed by… another cake! This time a Lemon crème & raspberry tiered cake flanked by heart shaped mini desserts and ice cream sandwiches. The final surprise? Tray passed mini margaritas, mini duck tacos, tater tots, pulled pork sliders, and mini lobster rolls satisfied their guests late night cravings.

Reception Site: Private Home & Horse Farm

Event Coordinator: Maria Baer & Kelly Seizert, Ritzy Bee Events

Caterer: Kent Smith, Design Cuisine

Florist: Amaryllis

Photographer: Patricia Lyons

Wedding couple

Drinks

Bride and Groom

Wedding Table setting

Bride and groom portrait

Wedding Placesetting

Wedding outdoor tent at night

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