It is always a pleasure to work with couples whose vision for their reception does not follow the same format as most weddings. A family style dinner service is certainly not typical for most receptions but it makes for a fun bonding experience at guest tables. Recently, we catered a wedding at Radnor Hunt for a couple who incorporated the charm of the country with all the elegance of a traditional wedding reception. The small details they used made their big day unique in every way.
Guest tables were extra wide, rectangular, which allowed extra room for platters used in family style service. Tables had different flower arrangements each with a wine bottle table number made by sliding a bottle into a burlap wine bottle bag with each table number painted on it. A matching burlap name banner was placed on the bar for another unique customized touch.
The bride was radiant as she waited with her father to take the walk from the small ballroom down the back lawn to guests and her soon-to-be husband waiting under the big tree to recite their vows. Once the ceremony concluded, guests and the new Mr. and Mrs., made their way up to the mansion where passed hors d’oeuvres and drinks were served during the cocktail hour.
Caprese bruschetta with goat cheese on homemade crostini, pan seared spiced tequila shrimp with avocado cream, mini chicken parmesan slider and herb risotto fritters with marinara, were just some of the items butlered during the cocktail hour.
Our signature items, mini cheese steaks with whiz and grilled onions and mini Caesar salads in parmesan tuile baskets were as always, a popular option among guests.
Amongst the many passed hors d’oeuvres was butlered white peach sangria served in quaint mason jars. Chardonnay mixed with raspberries, blueberries, apples and peaches, then topped with Sprite
The first course was plated and served to each guest. It was a recipe given to us by the groom who wanted his guests to enjoy a dish he and his bride frequently ate together while they were dating. The tomato, blueberry, cucumber and peach salad was tossed with lemon, basil, salt and pepper.
Guest tables were served the main course at once by four servers carrying out hot porcelain platters filled with the different dishes. Braised short ribs cooked low and slow doused with a hearty ladle of a tomato wine reduction sauce lead the way, followed by cheese tortellini with peas, grilled corn in a basil cream sauce. Red pepper penne tossed with fresh tomato sauce and parmesan cheese was followed by an assortment of grilled Tuscan vegetables including peppers, eggplant, Vidalia onions, squash, zucchini and Portobello mushrooms.
Dessert was provided by Wayne Riches Bakery and included muffins and cupcakes in a variety of flavors, everything from carrot with cream cheese icing to classic chocolate and vanilla.
Event planner Amanda helped keep the J. Scott team on point throughout the event, as the service was unlike the majority we facilitate. The event ran smoothly and the bluegrass band that played throughout the evening kept toes tapping at every turn. It was a great success and a refreshing take on a wedding reception. A big thank you to the couple and their families, the staff at Radnor Hunt and all the staff at J. Scott Catering who helped to make this couple’s country chic reception a dream come true.
