Rachel & David

Good morning! Hope everyone had a great holiday! We came back from our break to some beautiful photos in our email from Rachel & David’s wedding at Daniel Stowe. Rob + Kristen Photography did a great job capturing the big day! Rachel & David had their ceremony on the Four Seasons Lawn and it was a beautiful sunny day without a cloud in sight. The fun continued inside with the reception in the Great Hall. Part of their dessert included a Sundae Station! How fun is that?! See the menu below for details.

Venue: Daniel Stowe Botanical Garden
Photography: Rob + Kristen Photography
Planner: Angela at Planned Perfection

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Butler Passed Hors D’oeuvres

Miniature Baked Brie En Croute with raspberry preserves
Smoked Chicken Breast on Crostini with a chipotle pepper relish
Ahi Tuna Tartare served on a wonton chip
Short Rib Crepe – a tender chive crepe stuffed with braised beef short ribs & drizzled with parsley oil

Seated Dinner

– Salad Course –
Cranberry Walnut Salad with mixed greens, dried cranberries, candied walnuts & balsamic vinaigrette

– Entree Course –
Guests RSVPd with their choice of entree
Filet Mignon rubbed with kosher salt, cracked pepper & crushed garlic, grilled & served with a burgundy wine sauce
OR
Broiled Salmon Remoulade prepared in lemon, white wine & butter, finished with a coarse ground Dijon mustard glaze & fresh dill

Roasted Fingerling Potatoes with virgin olive oil, kosher salt, crushed garlic & cracked pepper
Asparagus Bundles with lemon zest

Children’s Menu

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

Dessert
Wedding cake provided by client

– Sundae Station –
Vanilla & chocolate scooped ice cream with chopped nuts, Oreo cookie crumbles, chocolate sauce, strawberry topping, whipped cream & maraschino cherries

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Holiday Menus

As the holidays are quickly approaching, we thought we’d post a couple samples of menus that we recently created for corporate clients! If you’re looking for something to serve at your own holiday party, maybe these menus will give you some ideas!

Sample Menu #1

Butler Passed Hors D’oeuvres

Miniature Baked Brie En Croute with cranberries & walnuts
Classic Bruschetta with Roma tomatoes, fresh basil & mozzarella cheese
Lobster Spring Rolls with plum sauce
Crispy Fingerling Potato filled with creme fraiche & pancetta, garnished with chives
Korean Kimchi Dumpling with a sweet red pepper chili sauce

Displayed Hors D’oeuvres Stations

– Seafood Display –
Seared Ahi Tuna with wasabi ginger glaze & pickled ginger
Jumbo Gulf Shrimp spiced, steamed & peeled, served with lemons & cocktail sauce
Assorted Sushi included tempura shrimp rolls, spicy tuna rolls, California rolls & eel rolls

– Chef-Attended Seafood Stations –
Jumbo Lump Crabcakes with chili lime aioli, cocktail sauce & remoulade sauce, served with fresh creamed corn
Saute Station of Pan Seared Diver Scallops accompanied by butternut squash ravioli with a tarragon brown butter sauce & braised collard greens

– Chef-Attended Pasta Station –
Penne pasta tossed in guests’ selection of sauce: Primavera Marinara or Grilled Chicken Alfredo
Fresh vegetables: julienne carrots, broccoli, mushrooms, squash, zucchini, black olives, peppers & onions
Freshly shredded Parmesan, red pepper flakes
Focaccia bread & breadsticks

Chef-Attended Composed Plates

Whole Roasted Beef Tenderloin basted with a thyme & roasted garlic butter. Served with Parmesan Yukon Gold potato puree, roasted asparagus & crispy shallots.
Guests’ selection of red wine reduction sauce, horseradish cream sauce or house made roasted garlic steak sauce.

Miniature Dessert Display

Red Velvet Brownies
Chocolate Cream Cupcakes
S’mores Cheesecake Bites
Pecan Tartlets
Pumpkin Streusel Bars
Dutch Apple Pie Cupcakes
Fruit Tartlets filled with patisserie cream & topped with fresh berries

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Sample Menu #2

Butler Passed Hors D’oeuvres

Quinoa Stuffed Cherry Tomato with lemon zest, garlic, basil & olive oil
Miniature Ham Biscuits – freshly baked sweet potato biscuit filled with brown-sugar & honey glazed Virginia baked ham with dijonnaise
Marinated Baby Lamb Chops grilled & presented with burgundy sauce & fresh rosemary
Seared Ricotta Gnocchetti with spinach & pignoli pesto & smoked paprika
Charred Tenderloin of Beef on ficelle with Maytag blue cheese butter
Wood Grilled Maine Lobster – vanilla gougeres, fresh lemon & herb mascarpone & celery leaves
Pomegranate Glazed Chicken Skewers with orange & fresh tarragon chutney

Seated Dinner

– Salad Course –
Mixed Greens Salad with Gala apple chips, spiced pecans & chèvre cheese, tossed in a champagne vinaigrette

– Entree Course –
Guests RSVP with their choice of the following options

Filet Mignon rubbed with kosher salt, cracked pepper & crushed garlic, grilled & served with a burgundy wine sauce
Pan Seared Herb Encrusted Halibut with a citrus beurre blanc
Tuscan Chicken with sun-dried tomato, fresh basil, chèvre cheese & lemon butter sauce
Vegetarian Spinach & Walnut Ravioli with pesto cream & diced red bell pepper

Accompanied by
White Truffle Potato Puree
Grilled Asparagus with lemon zest
Freshly Baked Artisan Rolls with butter

Miniature Desserts

Lemon Meringue Tartlets
Bourbon & Butterscotch Parfait with butterscotch mousse, bourbon nutmeg cream & bourbon bacon caramel corn
Spiced Eggnog Cupcakes
Cranberry Gingerbread Cheesecake Bites
Pumpkin Tartlets

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Sarah & Brandon

Congratulations to Sarah & Brandon! They were married at Pritchard Memorial Baptist on September 20 and had their reception here at Byron’s South End!

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Day-Of Coordinator: Luanne Barbee
Photography: If It’s Digital
Floral: Harris Teeter
Cupcakes: Gigi’s Cupcakes
DJ: Spintastic Sounds

Butler Passed Hors D’oeuvres
Maytag Vermont White Cheddar wrapped in puff pastry & baked golden brown, topped with strawberry preserves
Cherry Tomato Canape with fresh mozzarella, garlic, basil & olive oil
Miniature Maryland-Style Crabcakes with chili lime aioli
Pulled Pork BBQ with warm brie, cherry gastrique & micro greens, served on a wonton chip

Buffet Dinner
Mixed Greens Salad with cucumbers, plum tomatoes, julienne bell peppers & carrots

London Broil marinated in red wine, herbs & spices, grilled, sliced & served with sautéed mushrooms in a port wine reduction
Tuscan Chicken with sun-dried tomato, fresh basil, chèvre cheese & lemon butter sauce

Roasted Garlic Mashed Potatoes
Long Stem Green Beans with marinated mushrooms

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Ashley & Andrew

Good morning! We just received some beautiful photos from Ashley & Andrew’s wedding day at Foundation for the Carolinas and we wanted to share them with you! Gotta love those all-in-one venues! It was so convenient having everything in one venue. The ceremony was in the Kearney Solarium, then the guests moved to Legacy Hall for cocktail hour, then back to the Kearny Solarium for the reception. Thank you, Lauren Friday Photography, for these photos!

Congratulations, Ashley & Andrew! We loved being a part of your day!

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Her Specialty Drink
Bacardi rum & club soda over fresh mint leaves, lime & sugar

His Specialty Drink
Bacardi rum & Coke with a lime wedge

Butler Passed Hors D’oeuvres
Spinach & Artichoke Crostini
Miniature Gourmet Sliders on brioche rolls with lettuce, tomato, American cheese & garlic aioli
Shrimp Cocktail Shooters with pepper-vodka cocktail sauce

Displayed Hors D’oeuvres
– Salad Station –
Build-Your-Own Salad with mixed field greens, strawberries, toasted almonds, feta cheese crumbles & balsamic vinaigrette
Grilled Seasonal Vegetables with Parmesan peppercorn dip
Fresh Seasonal Fruits

– Bruschetta Bar –
Southwestern bruschetta, classic Italian bruschetta & grilled vegetable bruschetta with crispy rounds of French baguette & a drizzle of olive oil

– 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.

– Goat Cheese & Herb Macaroni & Cheese Station –
Toppings included chives, pancetta, asparagus tips, vine-ripened tomatoes & caramelized onions

– Carving Station –
Slow Roasted Top Round of Beef & Roasted Turkey Breast carved table side & served with coarse ground Dijon mustard, horseradish sauce & tarragon mayonnaise

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Briana & Greg

Congratulations to this wonderful couple, Briana & Greg! They had their ceremony at the Design Center Atrium & their reception at Byron’s South End. To read about their seriously fun-filled day & to see more photos, visit Ashley Nicole Photo’s blog!

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Here’s their menu:

Butler Passed Hors D’oeuvres

Sliced Bruschetta with Roma tomatoes, fresh basil & mozzarella cheese
Petite Pork Dumplings with ginger, roasted garlic, scallions, soy sauce & roasted red pepper sauce
Grilled Jumbo Shrimp wrapped with basil & prosciutto, served with roasted garlic-citrus dip
Miniature Maryland-Style Crabcakes with chili lime aioli

Buffet Dinner

Spinach Salad with crispy bacon, hard boiled eggs, red onion, & roasted shallot vinaigrette

Chargrilled Tenderloin of Beef brushed with garlic butter, grilled & served with a burgundy wine sauce
Chicken Saltimbocca with prosciutto di Parma, sage & fresh mozzarella cheese

Roasted Baby New Potatoes with olive oil, kosher salt, cracked pepper & fresh rosemary
Medley of Sauteed Vegetables with fresh rosemary

Miniature Dessert Display

Chocolate Dipped Strawberries
Fudge Brownie Bites
Banana Pudding “Shots”
Rice Krispy Treats
Fruit Tartlets filled with patisserie cream & topped with fresh berries

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Stephanie & Ryan

Congratulations to Stephanie & Ryan! Another beautiful ceremony & reception at Daniel Stowe Botanical Garden. We can’t get enough of these amazing photos by Lindsey Lee Photography! And their menu…delicious! Makes us hungry just reading it again.

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Butler Passed Hors D’oeuvres

Cherry Tomato Canape stuffed with fresh mozzarella, garlic, basil & extra virgin olive oil
Miniature Maryland-Style Crabcakes with chili lime aioli
Charred Tenderloin of Beef on ficelle with Maytag blue cheese butter

Displayed Hors D’oeuvres

Selection of Local Cheeses – Ashe County sharp cheddar, Carolina blue cheese, aged Bosky Acres goat cheese, local fig jam, seasonal fruit, honey comb, local charcuterie

Buffet Dinner

Mixed Greens Salad with strawberries, toasted almonds & feta cheese crumbles drizzled with poppy seed vinaigrette
Caprese Salad with vine ripened tomatoes, homemade mozzarella, fresh basil & a balsamic reduction

Chargrilled Tenderloin of Beef brushed with garlic butter, grilled & served with a burgundy wine sauce
Broiled Salmon Remoulade prepared in lemon, white wine & butter, finished with a coarse ground Dijon mustard glaze & fresh dill
Braised Free Range Chicken Gnocchi with roasted wild mushrooms, asparagus tips & truffle thyme veloute

Roasted Garlic Mashed Potatoes
Sauteed Asparagus Tips with sliced portobello mushrooms
Medley of Sauteed Seasonal Vegetables with fresh rosemary

Display of Miniature Desserts

Almond Torte – Dense almond cake with raspberry filling, topped with buttercream
Miniature Molten Chocolate Cakes
Chocolate Dipped Strawberries
Lemon Meringue Tartlets with tangy lemon curd, topped with fluffy meringue in a sugar tart shell

Late Night Snack

Pulled Pork Slider on a freshly baked miniature brioche roll with cherry gastrique

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Gail & Frank

Good morning! We were going through some of our September menus and wanted to post Gail & Frank’s menu from their wedding on September 28th. Their ceremony & reception were held at Freedom Park. Before the ceremony, guests were served cucumber water and strawberry-rosemary water – so refreshing! Here’s what the rest of their Southern-inspired menu looked like:

Displayed Hors D’oeuvres

Mediterranean Town & Country Display with artisan cheeses, fresh grapes, berries, roasted garlic hummus, assorted olives, stuffed grape leaves, flatbreads, lavash & pita crisps
Lump Crab Salad with lemon & micro-cilantro dressing
Seared Ahi Tuna with wasabi ginger glaze & pickled ginger

Buffet Dinner

Mixed Greens Salad with plum tomatoes, red onion, polenta croutons & blue cheese crumbles
Spinach Salad with red onions, fresh strawberries, candied walnuts, goat cheese crumbles & poppy seed vinaigrette

Homestyle Southern Fried Chicken soaked in buttermilk, battered in our special blend of seasonings, & fried to golden brown
Smoked Beef Brisket brushed with honey maple barbecue sauce & served with brioche rolls

Chef-Attended Low Country Shrimp, Salmon & Grits Station – Jumbo gulf shrimp & salmon sautéed on site, served with stone ground grits, tasso ham gravy, applewood smoked bacon, cheddar cheese & spring onions. Vegetarian option: Fire roasted cherry tomato & red pepper ragu.
Accompanied by Fried Green Tomatoes in an herb Parmesan crust with chili lime aioli

Homestyle Macaroni & Cheese topped with seasoned breadcrumbs
Braised Collard Greens
Long Stem Green Beans with marinated mushrooms
Homemade Coleslaw in a vinegar-based dressing
Freshly Baked Cornbread with butter

Dessert

Chocolate Mousse “Shots”
Dark & White Chocolate Dipped Strawberries

Congratulations, Gail & Frank!! Thanks for letting us be a part of your day!

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#TBT Kera & Dustin

This week’s Throwback Thursday is Kera & Dustin’s beautiful wedding at Daniel Stowe in September 2013. See all of the pictures on Project Life Photography’s blog!

Butler Passed Hors D’oeuvres

Ahi Tuna Lollipop with Sapporo wasabi dipping sauce
Miniature Crabcakes with chili lime aioli
Stuffed Baby New Potatoes with bacon & cheddar cheese or spinach & feta cheese

Buffet Dinner

Mixed Greens Salad with cucumber, plum tomatoes, glazed walnuts, julienne bell peppers & carrots
Chargrilled Tenderloin of Beef brushed with garlic butter, grilled & served with a burgundy wine sauce
Broiled Salmon Remoulade prepared in white wine, butter & lemon, finished with a coarse ground Dijon mustard glaze & fresh dill

Mashed Potatoes with roasted garlic
Long Stem Green Beans with marinated mushrooms

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Lauren & Brian

Congratulations to Lauren & Brian! We just received some beautiful pictures from Meet the Burks of their ceremony at the Design Center Atrium & their reception at Byron’s South End.

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Ceremony: Design Center Atrium
Reception: Byron’s South End
Photography: Meet the Burks
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lanner: Ava Phillips with Mean Party

Butler Passed Hors D’oeuvres

Sliced Bruschetta with Roma tomatoes, fresh basil & mozzarella cheese
Spinach & Artichoke Crostini with a blend of herbs & imported cheeses, served on toast points

Buffet Dinner

Mixed Greens Salad with cucumber pinwheels, plum tomatoes, julienne bell peppers & carrots
Chicken Marbella – roasted chicken with olive oil, garlic, olives & cilantro
London Broil marinated in red wine, herbs & spices, charcoal grilled, & served with sautéed mushrooms in a port wine reduction
Mashed Potatoes accented with roasted garlic
Sauteed Asparagus

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