Warm gem tones graced the Estate on Second for Ben and Brianne’s wedding. Brianne’s bridesmaids wore different colored dresses; one mustard, one rust, and the last was green. Their bouquets matched the color dress they were wearing, and the bride’s bouquet incorporated all their colors. The groomsmen were sporting tan suspenders to match Ben’s brown suit. Both the groom and his groomsmen wore mustard ties to go with the warmer color palette of the wedding.
Brianne met Ben at the head of the aisle where greenery was draped across our Palladian window. Vows were exchanged before guests were dismissed to cocktail hour. Crudite with Buttermilk Ranch and Onion Dip, Homemade Kettle and Sweet Potato Chips and Gloria’s Caramelized Bacon Wrapped Mini Franks were available for everyone to graze upon while waiting for dinner. After mixing and mingling, guests made their way to their seats for dinner. Each table was decorated in greenery and small flower buds that added just a touch of color. The Mac n Cheese Station opened serving up panko crusted, jack, asiago, and gorgonzola mac and cheese or traditional mac and cheese. You could even top your mac and cheese with toppings like applewood smoked bacon, sundried tomatoes, crunchy onions, sliced Italian sausage, or sliced mushrooms! St. Louis Ribs and 16-Hour Smoked Beef Brisket were available with Cole Slaw, Cornbread Muffins with Honey Butter and Baked Beans. As guests settled back into their seats, toasts were made that had everyone smiling. The evening ended with fun dance moves and a limbo competition.
Venue: The Estate on Second // Catering: Jay’s Catering // Photographer: Mary Claire Roman // Florist: EverBloom // HMUA: Hair & Makeup by Sydney // Video: John Coyne // Coordination: K. Sage Events