I feel blessed to have had the opportunity to plan with Jacob and
Kristopher their special day. Their vision was so clear and their
artistic talents so amazing. Every detail executed to perfection.
Mother Nature also blessed us with a stretch of weather that nurtured Julie's gardens to spectacular beauty. It was a weekend filled with joy, laughter, and love, love, love!
The weekend consisted of three different events that all guests were
invited to. Friday nights rehearsal dinner was a casual meal featuring Bow Streets delicious sausages topped with various condiments and sauteed peppers and onions as well as brined and lemon herb garlic marinated chicken kabobs. They were accompanied with favorite family recipes such as Julie's Orzo Salad, Kristopher's Cucumber Salad, as well as Caesar Salad, and Potato Salad with Bacon. See the rest of the menu on the photo below. For the wedding, Roasted Shrimp with Lemon Pesto, Endive stuffed with Goat Cheese and Fresh Cherry and Pancetta Relish, Orange Infused Marscapone with Braised Fennel Crostini, and Bacon Wrapped Scallops with Mustard Maple Sauce were served before dinner with two signature drinks- mint juleps and aviator punch. There was also a stationary charcuterie display. See photo below. Jon Soule put on a wonderful lobster bake and Jacob and Kristopher baked an amazing gluten free Italian Cream wedding cake. After an evening of dancing and late night tacos and sliders the group convened one last time for brunch. I prepared four different quiches- spinach feta, wild mushroom, crab and roasted red pepper, and quiche lorraine with smoked applewood bacon. Along with this we served fresh fruit salad and a green salad. Julie picked up wonderful baked goods from the Saturday farmers market in Brunswick. The brunch was a wonderful ending filled with a very special "toast" from Jacobs grandmother. A perfect ending to a perfect weekend.