Chuck and Jeff were married on June 9, 2018 at Chequessett Yacht & Country Club in Wellfleet, a Cape Cod wedding venue whose elegant moniker belies its rustic, beachy appeal. This fun-filled wedding evoked the seaside charm and loving spirit of the Outer Cape, where the grooms holiday each summer. Cape Cod Celebrations provided the event design for the colorful celebration, and we thank Organic Photography for sharing their gorgeous captures with us!

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cape cod wedding

The ceremony was preceded by an intimate walk around Provincetown for the couple, including a harbor stroll and some striking photos with the Pilgrim Monument as a backdrop.

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Chuck and Jeff incorporated lovely, thoughtful details at every turn, especially in their attire. For the ceremony, they donned navy blue suit jackets, classic khakis, colorful bowties and anchor-patterned socks. Sleek saddle shoes were paired with bright orange and pink laces, just one example of many pops of color throughout the day. The couple said “I do” right at the edge of the water under a beautiful wooden arch, surrounded by family and friends.

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For the reception, the newlyweds added even more pink and orange with their pants, pocket squares, sunglasses, and pashminas for the guests, who enjoyed cocktail hour on the tented deck. In true Cape Cod fashion, sleek silver lanterns and rustic buoys bookended bright floral centerpieces. A whimsical candy bar with an offering of vibrant cupcakes satisfied many a sweet tooth.

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After loved ones had toasted the couple and enjoyed a decadent dinner full of classic New England fare, an unforgettable night of drinks and dancing was underway in the rustic boathouse just off the beach. Looks like they had fun, doesn’t it?

cape cod wedding catering

cape cod weddings

Chuck and Jeff’s Wedding Menu:  

Stationary Hors d’oeuvres: Raw Bar with Shrimp; Oysters & Littlenecks Shucked to Order; Extra Large Shrimp Served with Cocktail Sauce, Lemons & Wasabi

Butlered Hors d’oeuvres: Mini Crab Cakes with Chili Aioli; Mini Lobster Rolls; Buttermilk Fried Chicken over a Cheddar-Jalapeno Waffle; Truffled Mac ‘n’ Cheese Tartlets; Spicy Thai Summer Rolls with Mango Dipping Sauce

Sit Down Dinner:

First Course: Cape Market Salad- Jansal Valley Locally Grown Mixed Baby Greens with Mann Farm Dried Cranberries, Spiced Pecans and House-Made Cranberry Vinaigrette

Second Course: Steamed Clams & Mussels with Drawn Butter & Broth

Chive-Rubbed Grilled Filet of Beef with Cherry Tomato Bacon Jam, Yukon Gold Potato and Vermont Goat Cheese Souffle, First-Picked Haricot Verts with Backyard Farms Cherry Tomato “Collars”


1 ¼ Lb. Hard Shell Lobster, Boiled Baby Red Bliss Potatoes, Sweet Corn on the Cob, Fireworks Coleslaw


Zucchini Rollatini- Roasted Zucchini with Braised Spinach, Quinoa and Roasted Red Bell Pepper Topped with Summer Tomato Basil Relish, First-Picked Haricot Verts with Backyard Farms Cherry Tomato “Collars”

Corn Bread & Rolls

Dessert: Wedding Cake and Cupcakes

Late Night Snack: Individual Chicago Pizza Bites; Pepperoni & Vegetarian