Our cocktail hour was held on the patio outside, overlooking a beautiful creek. Our guests were greeted with a signature fall cocktail that Eddie and I helped create. Music played in the background as our guests walked around, tasted appetizers, and hung out by the large fire pits. Included among our passed hors d’oeuvres were shrimp with avocado mousse, plus Moroccan meatballs, mini crab cakes, and more. We also offered all kinds of food stations, everything from a cheese and fruit display to a Mediterranean station to homemade gnocchi.
At the entrance to our ballroom was a large bonsai tree centerpiece laced with cream flowers. Nearby, the table card display had ivory lanterns, which provided a warm, romantic light throughout the room. Our centerpieces were a mix of lanterns and tall vases covered in roses and candles. Our sweetheart table was in front of the grand fireplace with a garland of flowers draping over the mantle.
We had a farm-to-table dinner, where guests could choose salmon with carrots and mushrooms, filet mignon in a bordelaise sauce, or a vegetarian dish. If guests had allergies or special requests, they were accommodated. We danced the rest of the night away! We also had a photo booth that was put to good use all night.