We were super excited to see these pictures! The photographer, Michael Escobar, took the couple on the roof of Byron’s South End to take a few photos during their reception. Because we’re so close to Uptown Charlotte, the skyline was in the background and the setting was beautiful!

Venue: Byron’s South End
Photography: Michael Escobar Photography
Cupcakes: GiGi’s Cupcakes
Floral: Todd Crawford with Crawford & Company Florists
DJ: Split Second Sound

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Butler Passed Hors D’oeuvres

Miniature Asparagus Spears rolled in herb chèvre cheese & wrapped in thinly sliced prosciutto di Parma
Ahi Tuna Lollipop served with a Sapporo wasabi sauce for dipping
Charred Tenderloin of Beef served on ficelle with Maytag blue cheese butter
Marinated Baby Lamb Chops grilled & served with a burgundy sauce & fresh rosemary

Displayed Hors D’oeuvres Stations

Grilled Seasonal Vegetables with Parmesan peppercorn dip
Fresh Seasonal Fruits, Domestic & International Cheeses with assorted crackers & bread
Wild Mushroom Ravioli with porcini & pancetta cream sauce
Miniature Chicken Parmesan stuffed with imported cheeses, topped with marinara sauce & fresh basil
Gourmet Beef Brochettes – tenderloin of beef with bell peppers, baby new potatoes & sautéed mushrooms
Low Country Shrimp & Grits Station with spicy Charleston shrimp, tasso ham gravy, applewood smoked bacon, cheddar cheese & spring onions
Chef-Attended Saute Station of Jumbo Lump Crabcakes served with chili lime aioli, cocktail & remoulade sauces, accompanied by a late harvest corn salad

Children’s Menu

Fried Chicken Tenders with honey mustard & barbecue sauce
Baked Macaroni & Cheese
Fruit Skewers

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Congratulations to Lauran & Justin! Their wedding and reception at Separk Mansion was absolutely beautiful. These beautiful photos came from Hartman Outdoor Photography. To see more photos, visit their blog!

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Separk-Mansion-Gastonia-NC-Wedding-0041Venue: Separk Mansion
Photography: Hartman Outdoor Photography

Butler Passed Hors D’oeuvres

Miniature Baked Brie En Croute with raspberry preserves
Deviled Eggs with house made relish, cayenne pepper & Tabasco
Salt & Juniper Spec Ham with organic white truffle honey, shaved Asiago & baby arugula on house made brioche
Miniature Crabcakes with chili lime aioli
Charred Tenderloin of Beef on ficelle with Maytag blue cheese butter

Displayed Hors D’oeuvres

- Salad Station -
Mixed Greens Salad with dried cranberries, candied walnuts & feta cheese with balsamic vinaigrette
Grilled Seasonal Vegetables with Parmesan peppercorn dip

- Lite Fare Station -
Stuffed Baby New Potatoes with bacon & cheddar cheese
Sauteed Mushroom Caps stuffed with seasoned sausage
Rosemary-Infused Chicken Skewers with a pesto dipping sauce

- Low Country Shrimp & Grits Station -
Stone ground grits served with a variety of toppings including spicy Charleston shrimp, tasso ham gravy, applewood smoked bacon, cheddar cheese & spring onions

- Chef-Attended Carving Station -
Top Round of Beef & Roasted Turkey Breast carved table side & served with a selection of freshly baked rolls, coarse ground Dijon mustard, horseradish sauce & tarragon mayonnaise

 

 

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Good morning everyone! Happy Friday :). Today we’re looking back at Allison & David’s wedding that we catered in May at Daniel Stowe!

Venue: Daniel Stowe Botanical Garden
Photos: Yah Photography
Planner: Dottie Maloy
Cake: Got What It Cakes

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Butler Passed Hors D’oeuvres

Miniature Baked Brie En Croute with raspberry preserves
Duck Confit served on a sweet potato chip with apricot chutney
Ahi Tuna Tartare on a fried wonton chip

Plated Dinner

- Salad Course -
Mixed Greens Salad with strawberries, toasted almonds & feta cheese crumbles with balsamic vinaigrette

- Duet Entree Course -
Tenderloin of Beef brushed with garlic butter, grilled & served with a burgundy wine sauce
Maryland-Style Crabcakes with jumbo lump crabmeat, sautéed & served with remoulade sauce

Mashed Potatoes with roasted garlic
Asparagus bundles with lemon zest

Sounds delicious!!

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On Friday evening we were busy at work for the grand opening of Lost Hollow at Daniel Stowe Botanical Garden. Here’s a short description of the Lost Hollow garden from Daniel Stowe’s website:

“Lost Hollow is a magical place for the young and the young at heart. It’s part new garden and part old world, but its places are there for all to explore. Here your imagination is the key to discovering all of its beauty. Pass over the all seeing eye of protection to enter the kingdom of Lost Hollow. Explore the banks of Sunken Pond. Sing like a bird in The Aviary. Survey the land from Moon Keep. Explore the mysterious Fireplace Cave, and more.

Designed with the Garden’s founder in mind, Lost Hollow includes three acres developed and a host of places to explore. Traversing meandering paths, guests can explore a variety of destinations with an old world feel. They are centered around Moon Keep (a nod to the fortified structures of castles in the middle ages,) complete with flying buttresses and moat. From there, guests can choose to venture along the Balconette, an elaborate railing along the pond that overlooks much of this garden in the hollow.”

- See more at: http://www.dsbg.org/lost-hollow/#sthash.miR145Uf.dpuf

The photographer for the event was Encaptured & Co: Fine Art & Event Photography. You can see the beautiful photos from the fun-filled event here.

The menu was nothing short of magical for this event!

Butler Passed Hors D’oeuvres

Salt & Juniper Spec Ham with organic white truffle honey, shaved Asiago cheese & baby arugula on house made brioche
Miniature “Turkey Leg” – a crispy fried, frenched chicken drummette served with a traditional lemon brown sauce
Pear & Brie Beggars Purses with toasted almonds & sautéed pears
Marinated Baby Lamb Chops grilled & presented with burgundy sauce & fresh rosemary
Smoked Trout Canape with creamy smoked trout mousse & red onion jam on dark rye toast
Shor Rib Crepe – a tender chive crepe stuffed with braised beef short rib, drizzled with parsley oil
Stuffed Baby New Potatoes with roasted vegetable, spinach & feta cheese
Quinoa Stuffed Cherry Tomatos with lemon zest, garlic, basil & extra virgin olive oil

Displayed Hors D’oeuvres Stations

- The Peasant’s Table -
Local cheeses, charcuterie & produce including Ashe County sharp cheddar, Carolina blue cheese, aged Bosky Acres goat cheese, house made dips, Lewis Farms honey comb & assorted crackers & toast points
Pickle Bar with house made pickled cauliflower, carrots, okra & green tomatoes

- Grilling Station -
Cedar Plank Broiled Salmon prepared in lemon, white wine & butter & finished with a coarse ground Dijon mustard glaze & fresh dill
Toasted Fregola Sarda – Italian cous cous, sauteed spinach & golden raisins dressed with extra virgin olive oil & lemon juice
Grilled Seasonal Vegetables with Parmesan peppercorn dip

Composed Plate Stations

Smoked Ashley Farms Chicken with Ashe County blue cheese, freshly shaved apple & Tega Hills red oak lettuce
Shepherd’s Pie – a rich beef stew with roasted vegetables & green peas, spiked with red wine & topped with freshly whipped Yukon gold potatoes. Finished with a brûlée of Parmesan cheese.
Carved Bone-In Ham served with a seasonal creamed corn & finish with a gooseberry & bourbon glaze

Displayed Dessert Stations

- Wizard’s Way -
Potions, sweets & treats

- Liquid Nitrogen Ice Cream Station -
Merlin’s Vanilla Ice Cream with the following potions: salted caramel sauce, tropical mint & mango puree, stewed raspberries, dark chocolate & candied pecans

- Treats -
Miniature Molten Chocolate Cakes drizzled with raspberry coulis & garnished with fresh berries
Apple Crumb Bar drizzled with caramel sauce
Lemon Meringue Tartlet – tangy lemon curd topped with fluffy meringue in a sugar tart shell

Hot Beverage Station

Dark roasted coffee flavored with roasted hazelnut
Assortment of chocolate truffles & flavored butter cookies, each flavored with amaretto, champagne, caramel or hazelnut

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Congratulations - Ginny & JeffVenue: Private Home
Photography: Irresistible Portraits
Planner: Evan Grace Events
Floral: Poppies Floral
Cake: Icing on the Edge

Butler Passed Hors D’oeuvres

Fried Green Tomatoes in an herb Parmesan crust with chili lime aioli
Pulled Pork with warm brie cheese & cherry gastrique on a wonton chip
Miniature Maryland-Style Crabcakes with chili lime aioli
Angels on Horseback – scallops wrapped in bacon & garnished with sliced water chestnuts

Plated Salad

Tega Hills baby greens with spiced pecans, grilled South Carolina peaches, Spinning Spider Creamery goat cheese & honey citrus vinaigrette

Displayed Hors D’oeuvres

- The Farm Table -
local cheeses & cured meats complimented by local jams, nuts & dried fruit

- Crudite Display -
with house made spinach dip, roasted red pepper hummus, green goddess dip & Parmesan peppercorn dip

- Pickle Bar -
with house made pickled beets, carrots, okra, green tomatoes & cherry peppers

Light Fare

Sauteed Mushroom Caps stuffed with seasoned sausage
Mesquite Grilled Chicken & Southern Peach Skewers with a honey thyme yogurt dip

- Mashed Potato Bar -
Baby new red potatoes accented with roasted garlic & sun-dried tomatoes & whipped sweet potatoes. Toppings included caramelized onions, hickory smoked bacon, cheddar cheese, sour cream, whipped butter & brown sugar.

- Chef-Attended Low Country Shrimp & Grits Station -
jumbo gulf shrimp sauteed on site, accompanied by stone ground grits, tasso ham gravy, applewood smoked bacon, cheddar cheese & spring onions

- Chef-Attended Carving Station -
Grilled Tenderloin of Beef brushed with garlic butter
Roasted Turkey Breast
each carved table side & served with a selection of freshly baked rolls, coarse ground Dijon mustard, horseradish sauce & tarragon mayonnaise

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We had a great time catering Nicole & Trevor’s wedding on Saturday at Daniel Stowe! Such a great couple to work with. Enjoy these beautiful photos by Image Gallery!

Congratulations - Nicole & Trevor

Venue: Daniel Stowe Botanical Garden
Photography: Image Gallery
Floral: Spring Vine Design
Planner: Southern & Chic
Cupcakes: Polka Dot Bake Shop
DJ: All the Right Grooves

Specialty Drink

Sweet Tea Smash with Jim Beam bourbon & sweet tea garnished with a lemon pinwheel

Butler Passed Hors D’oeuvres

Miniature Baked Brie En Croute with raspberry preserves
Miniature Maryland-Style Crabcakes served with chili lime aioli
Five Spice Chicken Wonton – grilled chicken tossed in honey & fresh cilantro, served in a wonton shell

Displayed Hors D’oeuvres

Mashed Potato Bar – baby red new potatoes accented with roasted garlic & sun-dried tomatoes. Toppings included caramelized onions, hickory smoked bacon, cheddar cheese & sour cream.
Chef-Attended Carving Station – roasted turkey breast with cranberry-orange relish carved table side & served with artisan breads.

Seated Dinner

- Salad Course -
Cranberry Walnut Salad with dried cranberries, candied walnuts & feta cheese, drizzled with balsamic vinaigrette

- Entree Course -
Guests RSVPd with their choice of:
Filet Mignon rubbed with kosher salt, cracked pepper & crushed garlic, grilled & served with a burgundy wine sauce

or

Pan Seared Chicken Breast with a wild mushroom ragout

Marinated Haricot Vert with Button Mushrooms
Fresh Mascarpone & Herb Risotto
Freshly Baked Artisan Rolls with butter

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Congratulations to this newlywed couple, who got married on Sunday at Daniel Stowe!

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Venue: Daniel Stowe Botanical Garden
Photos: Image Expressions Photography
Floral: Plant Peddler
DJ: Split Second Sound
Cake: Publix

Butler Passed Hors D’oeuvres

Miniature Baked Brie En Croute with raspberry preserves
Seared Sea Scallops with a citrus beurre blanc & micro greens
Miniature Crabcakes with chili lime aioli
Pulled Carolina Pork with a pepper relish served on a wonton chip

Buffet Dinner

Mixed Greens Salad with cucumber pinwheels, plum tomatoes, julienne bell peppers & carrots
London Broil with tender aged black Angus beef marinated in red wine, herbs & spices; charcoal grilled, sliced thin & served with sautéed mushrooms in a port wine reduction.
Seared Chicken Medallions topped with caramelized onions & sautéed mushrooms, finished in a light marsala
Asparagus & Mozzarella Ravioli with tomato basil cream sauce
Roasted Garlic Mashed Potatoes
Medley of Sautéed Seasonal Vegetables with fresh rosemary & coarse ground salt & pepper
Freshly Baked Artisan Rolls with butter

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We just received some of the photos from Jordan & Jeff’s wedding in August and couldn’t wait to share them with you, along with the menu of course! :) Congrats to the newlyweds!

Photography: Love Shutter
Venue: Daniel Stowe Botanical Garden
Planner: Heidi Crowder
Floral: Lily Greenthumbs
Video: Joe Shoeless of Shoeless Works LLC
Band: We Got the Beat

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Pre-Ceremony Beverages

Cucumber-Infused Water & Raspberry Lemonade

Butler Passed Hors D’oeuvres

Cherry Tomato Canape stuffed with fresh mozzarella, garlic, basil & extra virgin olive oil
Ahi Tuna Lollipop served with a Sapporo-wasabi dipping sauce
South Carolina Peach Wedges delicately wrapped in prosciutto di Parma & fresh basil
Charred Tenderloin of Beef served on ficelle with Maytag blue cheese butter
Chicken Satay brushed with a peanut sauce
Miniature Philly Cheesesteak with shaved sirloin, sautéed onions, peppers, mushrooms & provolone cheese

Displayed Hors D’oeuvres Stations

Rosemary-Infused Chicken Skewers with a pesto dipping sauce

- Salad Station -
Mixed Greens Salad with strawberries, toasted almonds & feta cheese crumbles with a champagne vinaigrette
Antipasto Display – Genoa, pepperoni, cappacola & prosciutto, roasted & marinated peppers, marinated mushrooms, grilled vegetables & assorted Italian & French cheeses

- Chef-Attended Pasta Station -
Tri-colored bow tie or penne pasta tossed in guests’ choice of sauces including Grilled Chicken Alfredo & Primavera Marinara. Pasta was accompanied by freshly shredded Parmesan & savory focaccia bread & breadsticks.

- Chef-Attended Low Country Shrimp & Grits Station -
Jumbo gulf shrimp sauteed on site, accompanied by stone ground grits, tasso ham gravy, applewood smoked bacon, cheddar cheese & spring onions

- Chef-Attended Carving Station -
Grilled Tenderloin of Beef carved table side & served with a selection of freshly baked rolls & horseradish sauce

Late Night Snack

Krispy Kreme donuts

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Congratulations, Emily & Sean!

Their wedding on August 16th was absolutely beautiful and we couldn’t wait to share some of the photos with you!

Congratulations - Emily & Sean

Photography: The Schultzes - http://lovetheschultzes.com/
Venue: Mint Museum Uptown

Butler Passed Hors D’oeuvres

Miniature Baked Brie En Croute with raspberry preserves
Pork Tenderloin on Cornbread Blini with house made sesame fig jam
Shrimp Cocktail Shooters with pepper vodka cocktail sauce
Ahi Tuna Lollipop served with a Sapporo wasabi sauce

Seated Dinner

- Salad Course -
Poached Pear & Pancetta Salad with fresh romaine, roasted pine nuts & pan fried goat cheese discs, drizzled with aged balsamic vinaigrette

- Duet Entree Course -
Filet Mignon rubbed with kosher salt, cracked pepper & crushed garlic, grilled & served with a burgundy wine sauce
Chicken Florentine stuffed with feta cheese & spinach, laced with tarragon butter cream sauce

White Truffle Potato Puree
Grilled Asparagus
Freshly Baked Artisan Rolls with butter

- Vegetarian Option -
Spinach & Walnut Ravioli with pesto cream & diced red bell pepper

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