Leslie + Patrick’s IMA Wedding

The Indianapolis Museum of Arts gardens are timeless. A perfect backdrop for a ceremony, and an even more gorgeous background for photographs of the bride and groom. Leslie and Patrick took a stroll through the gardens with their photographer, SB Childs Photography, and captured some lovely photographs in the early evening sun.

Guests and the couple arrived to the museum after their ceremony at North United Methodist church. The bridal party and couple had some very impressive transportation – a trolley! Servers butler passed hors d’oeuvres as guests enjoyed beverages from the bar. His and hers signature cocktails were also offered.

Signature Cocktails
His
Manhattan with Jim Bean
Hers
Gin and tonic with muddled blackberries and Bombay gin

Hors d’oeuvres
Pear, fig and goat cheese bruschetta with blush wine reduction
Cherry tomato caprese, mozzarella, basil, balsamic reduction
Moroccan chicken satay, ginger mango chutney
Apricot brie strudel, candied ginger, apple compote
Cilantro lime fish tacos, pickled onion and cabbage slaw
Pan seared Maryland crab cakes with creole remoulade sauce

Leslie and Patrick, along with their bridal party, took the center of everyone’s attention during grand introductions after all the guests were seated in Randolph H. Deer Special Events Pavilion for dinner and dancing. The couple greeted everyone and took their place on the dance floor for their first dance and cut their cake. Their three tier cake was iced in vanilla buttercream and adorned in fresh floral provided by their florist, JP Parker. Each tier was a different flavor. The bottom tier featured almond cake with amaretto buttercream filling. The middle tier was lemon cake and lemon curd filling, and the top tier was vanilla cake with dried French lavender, and vanilla honey buttercream. It isn’t often we see groom’s cakes at weddings these days. This historical tradition has fallen to the wayside over the years, but we wish it wouldn’t! Groom’s cakes are a wonderful way to showcase the groom through something he loves such as an homage to his favorite sports team or hobby. This couple’s UConn cake was the perfect way to celebrate the groom! This special cake was chocolate with chocolate buttercream.

Dinner began shortly after, featuring three courses, a duo-plated entrée, and followed by ice cream cart treats and signature spiked milkshakes. Before cake was served, champagne was poured. Guests were able to enjoy dessert and coffee while the couple was toasted. The tables were elegantly set with white linen, navy napkins, and mahogany chiavari chairs. Each table setting featured a menu card, and the tables were centered by vibrant floral. It was the perfect balance between the neutrals of the linens and the pops of color speckling each table.

First Course
Field greens with marinated capriole goat cheese, hazelnuts, pears, and dijon mustard vinaigrette
Assorted breads, french butter, and house-made sundried tomato butter

Second Course
Apricot and fig stuffed breast of chicken, honey quince glaze
Garlic and herb crusted seared beef tenderloin with rosemary sherry demi-glace
Served with garlic herb fingerling potatoes and haricot vert with stem on carrots

Third Course
Wedding cake and coffee

Both the bride and groom enjoyed special dances with their parents and then welcomed their guests to the dance floor. Leslie and Patrick had an even more grand exit than their entrance. Parading down an aisle lined with their guests and several gold, glittering sparklers, Leslie and Patrick said goodnight to their guests at the end of the evening. It was the perfect way to end their celebration and set off into the night.

Wedding Professionals
Venue: Indianapolis Museum of Art
Catering & Cake: Kahn’s Catering
Linen: Kahn’s Catering
Photography: SB Childs
Entertainment: Grapevine Productions
Floral: JP Parker