In mid-July we celebrated the wedding of a beautiful couple, Heather and John at Phoenixville Foundry. We began planning their wedding about a year and a half ago and the journey with the couple and their families was wonderful. We built a bond, guiding them along the planning process to ensure no details were missed and that their dream day was everything they wanted and more. This bountiful wedding had every type of food and food service you could imagine from start to finish. Part 1 of this series of blogs presented the cocktail hour while part 2 showcased the dinner portion of the reception. In this the third and final blog we will cover the after dinner sweets and late night treats guests sampled at the end of the evening.
After dinner, the couple cut the cake, which was then taken to the kitchen, sliced into individual pieces and placed at each guests seat. This method of serving wedding cake ensures that everyone in attendance gets a piece. Offering to-go cake envelopes as well, guests can take home any left over cake rather then letting it go to waste.
In addition to the traditional wedding cake the couple also offered guests two different dessert buffets. The first, a cheesecake martini station, featured executive chef Erin’s homemade cheesecake (which has quickly become the favorite dessert among clients) with a variety of toppings including warm dulce de leche, warm chocolate sauce, fresh raspberries, blueberries, strawberries in sauce, chocolate chips, Oreos & coconut shavings.
The second dessert buffet was a milk and cookie station. Ice cold milk in regular white, chocolate and strawberry flavors was served on chilled aluminum canoe style platters in the perfect 6 oz cup, ideal for dipping the accompanying freshly baked cookies. Chocolate chip, oatmeal raisin and peanut butter cookies were the available varieties served on porcelain platters. These popular stations were served from buffets flanking either side of the West Wing ballroom of the Foundry, with fresh brewed Bucks County Coffee Co. regular and decaffeinated coffee as well as hot water and a variety of Tazo teas.
While guests danced the night away, our team pulled the J. Scott Catering custom made Philly cheese steak grill around to under the pergola at the Foundry. As a feature on our new late night menu, to-go cheese steaks with classic Whiz or provolone cheese, grilled onions, sauteed mushrooms, hot cherry peppers, ketchup, mayo or hot sauce, served on real Amoroso rolls, are made to order then wrapped in foil for guests to enjoy on their way home or whenever they reach their destination.
Some of the other late night menu options include a slider and fry station, nacho bar, four different breakfast bars (including pancakes, french toast, scrambled eggs and bacon, and breakfast quesadillas), a milkshake station and many more.
This wedding came to a close after lots of delicious food, good times and wonderful memories. Huge thanks go out to Heather, John and their families as well as the staff at Phoenixville Foundry, and J. Scott Catering. We will keep you posted on the air date for the episode of TLC’s Say Yes to the Dress in which Heather’s trip to Kleinfeld’s and shots from the reception will be shared.
