Ann and Matt wed on September 10th, 2016 at the bride’s family’s waterfront summer home in Chatham — where Ann’s sister, Molly, whose wedding we also catered, said “I do” in 2014. We had such a great time getting to know the family when we catered Molly’s wedding, so we were thrilled when we were asked to cater Ann’s celebration as well!
The event design, which had a subtle nautical feel – a nod to the breathtaking oceanfront location – was done by the talented team at Cape Cod Celebrations, and stunning photos were captured and generously shared with us by Katie Noble Photography.
The family’s deep-water dock was the perfect place for Matt to take a “first look” of his beautiful bride who wore a sleeveless fitted gown with a delicate lace overlay which she paired with crisp white Chuck Taylors; such a whimsical touch for this fun-loving couple.
With rows of classic white wooden chairs arranged to take in the views of the ocean, Ann and Matt exchanged their vows in front of their loved ones on a beautiful late-summer afternoon. After the ceremony, the wedding party gathered for portraits on the dock and the home’s perfectly manicured lawn before joining guests for the cocktail hour.
Ann and Matt’s reception was held under a sprawling sailcloth tent, provided by Sperry Tents, arranged on a custom-built dancefloor which cantilevered off of the back of the home. A mix of farmhouse tables and round tables from Peak Event Services were topped with cream-colored linens. Floral arrangements in shades of white and green, created by Patrice R. Milley Floral Designer, completed the look. As afternoon slipped into evening, soft lighting glowed from the top of the tent and hundreds of votive candles sprinkled throughout the space added a romantic touch. The reception was full of sweet nautical touches, including miniature nautical charts set in monkey fist knots for the table numbers, and the elegant anchor cleat-topped cake we created for Ann and Matt’s celebration.
After dinner and toasts, it was time to get the party started and celebrate the happy couple with a night of dancing.
Ann and Matt’s Wedding Menu:
Butlered Hors d’oeuvres: Citrus Swordfish Bites with Pomegranate Dipping Sauce; Mini Lobster Rolls; Bacon-Wrapped Sriracha Chicken; Garlic-Rubbed Lamb Chop Lollipops with Fresh Mint Aioli; Edible Spoon with Warm Artichoke, Lemon & Parmesan Fondue; Bacon-Wrapped Short Ribs with Tomato-Tarragon Jam; Basil Beet Stacks; Truffled Mac ‘n’ Cheese Tartlets
Sit-Down Dinner:
First Course: Baby Wedge Salad: Baby Iceberg Wedges with Crumbled Bacon,
Blue Cheese, Tomatoes and Fried Onion Strings with a Blue Cheese Dressing & Balsamic Vinaigrette Drizzled on Top
Entrée: Rosemary & Black Pepper Grilled Filet of Beef with Madeira Sauce and Housemade Worcestershire Butter
Parmesan-Crusted Halibut with a Savory Chive Tuile Crisp and Lobster White Wine Beurre Blanc; Roasted Fingerling Potatoes with Rosemary; Lemon-Steamed Asparagus with Tarragon Oil
Zucchini Rollatini: Roasted Zucchini with Braised Spinach Quinoa and Roasted Red Bell Pepper Topped with Summer Tomato Basil Relish
Dessert: Wedding Cake
