Chris: We aimed to impress our guests with an abundance of food at cocktail hour and we received so much praise from everyone! My favorite was the Rare Steakhouse station with tomahawk steak, lobster mac and cheese, whipped potatoes, creamed spinach, and in-house cured Applewood smoked bacon. Joann loved the penne alla vodka and the eggplant rollatini. Thea, our bridal attendant, was so attentive and made sure we had plates of food waiting at cocktail hour so we could easily grab bites of everything in between socializing with our guests.
Joann: Our reception was held in the gorgeous ballroom which has fantastic lighting and space. Our florist designed centerpieces of roses, wildflowers, succulents, greenery, and natural wood. There was an organic flow to the room as the centerpieces were low, so guests could see across the table and to the dance floor without obstruction. As our guests entered the ballroom, they were handed champagne from white-gloved butlers and we started the dinner with a first course of lobster risotto cake. We then served a lemon sorbet as an intermezzo and offered our guests the choice of seared tuna steak, braised prime short ribs, or chicken margherita for their entrée. il Tulipano designed our white cake with cannoli filling according to a photo we gave them, and the Viennese hour was presented beautifully. The service throughout was flawless.
