Friday, July 6, 2012

A Year in the Making

 It's finally over!  A wedding that I helped planned over a year ago was this past Saturday.  It's beautiful to see the completion of so much hard work and planning come full circle. 
The bride and groom were very pleased with everything.  The importance of hiring a fabulous caterer for a wedding should not be overlooked.  They made sure the bride and groom's glasses were always full and that all the buffet tables were never empty.  Stone Kitchen was her pick for caterer and they did a fantastic job. 



Here are a few pictures from that evening.  The happy couple is not honeymooning in Ireland and are posting some great pictures on their FB accounts.  I learned how important communication is between vendors and how at the end it's the relationship between your vendors and the bride and groom that you bridge as an event planner.

I was fortunate enough to have fantastic in-laws for this wedding and no major or minor melt-downs from either party.  I heard a few horror stories and am blessed that this one perfect in every way for me.

Great families and friends filled the order of events this evening.  Matt & Ellie are off to a wonderful start with such great family support and love.
I think my favorite part was at the end when they played the Aggie fighting song and every alumni rallied on the dance floor to sing their school song.  A perfect personal touch to end the evening!




 
Their 
Menu & then some...



~Cajun Station~
~set up on one Serpentine in front of the seating area with Mac n’ Cheese~
Chicken Etoufeé
&
Red Beans with Venison Sausage
offered with
White Rice topped with Parsley
with bottles of Red & Green Tabasco Sauce on the table
served with
Fresh Sliced Buttered French Bread


~Tex-Mex Station~
~to be set up on (1) 8’ Table against the wall between the pillars~
Quesadilla Station
Prepared table-side by a Buffet Chef
to include:
Grilled Pork Tenderloin Quesadillas
Pork Tenderloin, caramelized Red Onions and Granny Smith Apples
Roasted Vegetable Quesadillas

Texas “Chip and Dip” Bar
to include:
Tostada Chips
Roasted Tomato Salsa
Tomatillo Salsa
Chili con Queso
Pico de Gallo
Pineapple Salsa
Mango Cilantro Salsa

~Gourmet Macaroni and Cheese Station~
~set up on one Serpentine in front of the seating area with Cajun~
Classic Four-Cheese Macaroni and Cheese with
offered with the following toppings:
Crispy Bacon Crumbles
Grated Cheddar Cheese
Snipped Chives
Grated Parmesan Cheese

No comments: