The ceremony for 45 guests was held in the Old North Skylight Room. It was set with Chiavari chairs and had two large arrangements in the front made of large white calla lilies. Justin saw Anne for the first time on their wedding day as Anne and her father descended down the staircase and down the aisle for the processional.
Following the ceremony, cocktail hour was held in the Old North Foyer, with an organic rainbow crudités platter as well as a variety of passed hors d'oeuvres such as mini grilled cheese and roast tomato soup, bacon wrapped scallops with a Vermont maple glaze, and blue crab in lettuce cups with lemon and aioli.
The Old North Skylight Room was transformed into the reception space during cocktail hour, and the tables were set with Frette charcoal linens, and beautiful low floral centerpieces. All florals for the day were created by Jeri Solomon Floral Design. For dinner, guests were treated to a delicious buffet that included caesar salad, crabcake station, risotto station, Jamaican jerk chicken with mango salsa, New York strip loin with caramelized cabernet soubise, roasted garlic mashed potatoes, and grilled asparagus. For dessert, there was a gorgeous wedding cake from Jenny's Wedding Cakes. This three tiered square cake was covered in fondant with sugared white roses as accents, and had two flavors: key lime coconut and pistachio buttercream.
Music was provided by Ari of Beat Train Productions, and the professional photographer for the day was Edson Dias of Dias Photography. Pro photos will be coming a bit later, but for now, here are some that I took!
Justin and Anne, it was so nice working with you both, and I hope you had an amazing honeymoon in Tahiti!!
~Emilie
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