A Modern Summer Wedding for Brian and Kimberly

Just this past weekend Brian and Kimberly celebrated their modern black and white summer wedding at the ACE Conference Center.

Our entire staff is tremendously excited to start introducing some of the new service procedures from Wolfgang Puck Catering. Brian and Kimberly’s wedding menu was designed months ago using menus that predate Wolfgang Puck Catering, but it’s been terrific to see the waitstaff and kitchen embrace the new methods of presentation.  The bride and groom selected some of ACE’s most popuslar passed hors d’oeuvres: Breaded Coconut Shrimp with Papaya Relish (below)…

as well as the Roasted Red Pepper and Baby Mozzarella with Sweet Basil Oil in a Tartlet Shell (below).

Waiters serving our Thai Chicken and Cashew Spring Rolls with a traditional Nuoc Cram Dipping Sauce couldn’t keep these flavorful bites on the trays!  Guests just loved them!

After cocktails in the Marquis Lounge and Terrace, guests were invited to the Dining Room for a festive dinner dance celebration.  Kimberly envisoned a light and airy design for her summer wedding and white Asian paper lanterns and white dendrobium orchids in modern glass vases were the focus.  Black accents were added in the black and white damask paper used on the glass vases, the table numbers and the Chivari chair cushions.  Large white paper lanterns were strung from one end of the room to another for an added touch of summer wedding magic!

Like many bridal couples, Brian and Kimberly rehearsed their first dance to Michael Buble’s “Crazy Love” for weeks prior to their wedding day and it showed.

Their sit-down dinner menu consisted of a seasonal salad: Red Leaf, Baby Bibb and Romaine Lettuce, Red Onion, Grape Tomatoes with a Honey Citrus Dijon Vinaigrette; a choice of entrée; Grilled Filet Mignon of Beef, Wild Mushroom Sautée, Port-wine Reduction, Garlic Red Bliss Mash, French Green Beans, Asparagus, Shallots, Sweet Yellow and Red Peppers or Pan-Roasted Organic Chicken with a Potato Leek Tart, Roasted Grapes, Wilted Arugula and a Port Balsamic Reduction.

Guests packed the dance floor all night long thanks to the jammin’ playlist designed by the groom himself!  Working with DJ Adam and Emcee Craig from Cutting Edge DJs couldn’t have been a better fit for this musically-inclined bride and groom!

The white and black patterned wedding cake from Bredenbecks in Chestnut Hill was the perfect ending to the day!

Catering, Wolfgang Puck Catering; Music, Cutting Edge DJs; Photography, Jen Cleary; Wedding Cake, Bredenbecks Bakery; Flowers, Passion for Petals.

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