Matt and Emily chose to have their rehearsal dinner at the historic Appleford Estate. This estate has deep Pennsylvania history, dating back 300 years when it was originally part of a land grant from William Penn. The dinner was held outside on the tented terrace and the tables were lined in burlap linens with soft, lush flowers in vintage inspired vases. Hor d’oeuvres included lump crab cakes with chili crème fraiche, honey goat cheese with roasted sweet pea pesto on a crostini, and pecan crusted chicken with orange tarragon dijon- just to name a few!
Guests dined on a three course meal, the first course being a baby arugula salad with strawberries, figs, almond crusted shellbark, hollow goat cheese, shaved fennel, and roasted shallot topped with champagne strawberry vinaigrette. Entrees were a choice of roasted beef tenderloin in a espresso mocha demi, pan roasted halibut filet with a dried Turkish apricot sauce, or stuffed roasted Portobello with spinach, red pepper, and feta for their entrée. All entrées included steamed baby potatoes and asparagus bundles tied with carrot ribbon. Desert was a mixed berry napoleon; layers of thing vanilla pound cake with alternating layers of fresh berries and almond whipped cream encased in chocolate lattice tower.
Stay tuned for details and pictures from Matt and Emily’s wedding day!
