If you think a summer wedding reception on Cape Cod should be all about pretty pastels and lush flowers, you’re going to love Emily and Kevin’s August wedding as much as do!
After getting ready at her parents’ home with the help of Kimberly Richard Bridal Studio and Spa, the beautiful, blushing bride, and her eight maids – dressed in floor-length gowns in a variety of just-right shades of blush – climbed aboard a charming white trolley provided by Trolleys by Tes for the trip to the harbor-front church where Emily and Kevin exchanged their vows before more than 150 of their loved ones. From the maids’ dresses to Emily’s ivory gown and flowing chapel-length veil, to the bouquets of white anemones and pale pink roses created by Courtney’s Floral Creations, the couple’s décor choice of delicate blush and ivory was beautifully displayed at the ceremony.
At the reception, at Heritage Museums & Gardens, the blush and ivory theme continued with pale pink floral arrangements set atop tall tables, which were sprinkled throughout the classic car collection in the Shaker Round Barn and adjacent brick terrace, for the cocktail hour. Round tables, under a white tent set up on the lawn by Undercover Tent for dinner and dancing, were topped with the palest pink linens and centerpieces which incorporated the couple’s colors as well.
As the wedding party took time to pose for group portraits, with the bursting blooms on the grounds providing a beautiful backdrop, Emily and Kevin’s guests enjoyed an array of passed hors d’ oeuvres which included mini lobster rolls, mac and cheese cupcakes, and lobster, bacon and corn quesadillas. Following the cocktail hour, everyone moved into the tent for a formal sit-down dinner. An evening of dancing to music provided Cape Tunes ended the fun-filled day.
Our thanks to Lauren Methia Photography for sharing their gorgeous photos.
Emily & Kevin’s Menu
Butlered Hors d’oeuvres: Mini Lobster Roll, Charred Steak Skewer with Coffee-Rum BBQ Glaze, Buttermilk Fried Chicken over a Cheddar-Jalapeno Waffle, Lobster, Bacon & Corn Quesadilla, Warmed Goat Cheese Toasts with Rosemary & Honey, Mac ‘n’ Cheese Cupcake
Sit Down Dinner:
First Course: Goat Cheese & Pear Salad; Bibb Lettuce in a Cucumber Collar with Poached Pears & Dried Cranberries, White Balsamic Vinaigrette & Melba Toast with Vermont Goat Cheese
Entrée: Rosemary & Black Pepper Grilled Filet of Beef with Madeira Sauce and House-made Worcestershire Butter
Panko & Almond Crusted Haddock with Lemon-Pinot Grigio Beurre Blanc
Zucchini Rollatini with Braised Spinach Quinoa and Roasted Red Bell Pepper, Topped with Summer Tomato Basil Relish
Vermont Goat Cheese & Yukon Gold Potato Soufflé, Sautéed Asparagus
Dessert: Wedding Cake