If you think a wedding reception at a Cape Cod wedding venue with a rustic barn built in 1775, set among 49 acres of rolling green lawns and woodlands, should be a relaxed event filled with love and a healthy dose of fun and games, you’ll agree that Kerry and Billy’s August wedding absolutely nailed it!
Following a traditional Catholic ceremony, which included the lighting of a unity candle, the newly-minted mister and missus exchanged hugs with loved ones in front of the church under a sea of bubbles. A ride aboard a vintage trolley delivered Kerry and Billy, and their bridesmaids and groomsmen, to their very vintage reception location at Bourne Farm in West Falmouth. As their guests partook of lawn games and enjoyed the cocktail hour, Kerry and Billy made the most of the gorgeous locale, posing in the barn and among the fields and vineyards on the property, with Bello Photo beautifully capturing each and every moment.
After the cocktail hour, which included an array of passed hors d’oeuvres and a raw bar, Kerry and Billy and their guests moved into a white tent, provided by UnderCover Tent & Party, set on the farm’s sprawling green lawn for a sit-down dinner. Escort cards with colorful hand-painted fish hanging from netting stretched across a wooden frame, which was cheekily adorned with toy great white sharks, in the barn perfectly reflected the rustic-nautical feel guests found under the tent. Crisp white linen-clad tables were set with white floral arrangements, with touches of burlap adding a casual touch, and monkey fist table number holders added a beachy vibe.
An evening of dancing to the music of the Sultans of Swing – with make-your-own sundaes and warm pretzels helping to keep everyone filled with energy and on the dancefloor – followed as the sun set on Kerry and Billy’s picture-perfect Cape Cod wedding.
Kerry & Billy’s Menu
Butlered Hors d’oeuvres: Crispy Coconut Chicken with Tamarind Dip, Edible Spoon with Warm Artichoke, Lemon & Parmesan Fondue, Garlic Rubbed Lamb Chop Lollipops with Fresh Mint Aioli, Stuffed Tuscan Mushrooms, Spicy Thai Summer Rolls with Mango Dipping Sauce, Mini Lobster Roll
Stationary Hors d’oeuvres: Raw Bar with Shrimp, Oysters & Littlenecks with Cocktail Sauce & Wasabi
Sit Down Dinner:
First Course: Goat Cheese & Pear Salad with Dried Cranberries, White Balsamic Vinaigrette & Melba Toast with Vermont Goat Cheese
Rosemary & Black Pepper Grilled Filet of Beef with Madeira Sauce &Worcestershire Butter, served with Late Summer Risotto
Roasted Haddock with Mediterranean Salsa, Yukon Gold Potato and Vermont Goat Cheese Souffle and Sugar Snap Peas with a Julienne of Tricolor Peppers
Make Your Own Sundaes with Vanilla Ice Cream, Hot Fudge & Caramel Sauce, Fresh Strawberries & Blueberries, Reese’s Pieces, M&M’s & Crushed Oreos, Whipped Cream, Cherries & Nuts
Late Night Snack
Warm Soft Pretzels passed with Yellow Mustard