#2longsmakearight

Published On: April 21, 2016Categories: Eiteljorg Museum, Wedding

What better hashtag is there?We aren’t really sure, but here’s a fun fact…. Jenna’s maiden name is Long! Get it? Two Longs make a right! We love their creativity!

Jenna and Matt have one of the best hashtags we have seen yet! Yet, their hashtag is only the tip of the ice berg for their completely colorful and on-trend wedding reception at Eiteljorg Museum of American Indians and Western Art.

Wedding experts said that bold color was going to make a splash and this wedding was filled with splashed of pinks and purples in one of the most well-coordinated ways we have had the pleasure of witnessing yet. From the invitations to bridesmaids dresses, floral and uplighting – everything was perfect.

The quirky touches that Jenna and Matt selected were personal to them and truly made their wedding one-of-a-kind. In addition to typical table numbers, each table was named after something they love such as the Indianapolis Colts and Maui. Their escort board matched their invitations, their table numbers, and was color-coordinated with every decor element of their special event.

Guests checked out which table was their and sipped signature cocktails during cocktail hour in the gardens at Eiteljorg. For added fun, large white inflatable balls with the words ‘Love’ printed on them were a great way to keep the kids busy (and the groomsmen too!)

Hors d’oeuvres
Cherry tomato caprese, mozzarella, basil, balsamic reduction
Strawberry goat cheese bruschetta with basil balsamic reduction
Thai beef summer roll with spicy peanut sauce
Tempura portabella fries with asian ginger dipping sauce
Five spice beef short rib wontons with ginger hoisin dipping sauce
Pan seared maryland crab cakes with creole remoulade sauce

Signature Drinks
Matt’s Moscow Mule
Jenna’s Raspberry Margarita

Their Favorite Local Beers
Sun King Cream Ale
Sun King Osirs

After enjoying the warm weather and sunshine outside, guests were seated in Clowes Sculpture Court for a three course meal. The room was decorated with dark table linen that truly make the pinks and purples of the florals, along with the napkins truly pop. Chiavari chairs framed each table, also circled in silver chargers with a menu card nested within the napkin’s pocket fold.

First Course
Summer greens with avocado, red onion, oven roasted tomatoes, champagne vinaigrette
Assorted bread with french butter balls and house-made sun dried tomato butter

Second Course
Spinach and feta stuffed chicken with rosemary and lemon cream sauce
Loaded potato souffle
Grilled asparagus with red bell peppers

Third Course
Vanilla cake with raspberry coulis and vanilla buttercream filling

Children’s Meal
Chicken fingers with honey mustard dipping sauce
Honey glazed carrots
Macaroni and cheese
Fresh fruit cup