Newfields Wedding: Sara + Andrew
It’s hard to imagine there is ice and snow in the forecast, when the leaves just truly began to fall! The seasons are changing quickly and watching wedding colors change to the rich tones of autum just like the season’s leaves is a beautiful sight for us. We love seeing the romantic colors of cold weather events and the creativity of menus during this time of year. Paired with a hot toddy, it is even better. In fact, we had a couple that offered this delicious drink at their ceremony! This is a very fun and creative way to kickoff the celebration before the party actually begins. Even though marriage ceremonies are usually a half hour, having something like beverages for guests to mingle over before the ceremony begins is a great way to start the night.
While cozy color palates are making their way across events, the mostly-white wedding with gold will never go out of style regardless of the time of year. Sara and Andrew’s reception is a beautiful inspiration for this look. It’s a style that has been popular for decades. Having been redone in a variety of ways over the years creating unique events at every turn. Sara and Andrew used gold and cream complimented by natural wood tones and greenery perfect for the event space at Newfields. Randolph H. Deer Special Events Pavilion Event Pavilion is easily adaptable to several styles, but those that include nature are the most stunning. The room itself is surrounded by large windows looking out onto the grounds, bringing the beauty of Newfields indoors and centered by a large skylight bringing in ample natural light. With all of these elements combined, this event was elegant in many ways.
Hors d’oeuvres
Shrimp cocktail shooter, kahn’s signature cocktail sauce
Crab cakes, creole remoulade sauce – less salt**
Cherry tomato caprese, mozzarella, basil, balsamic reduction
Caribbean beef meatballs
Bacon wrapped date with apple vinaigrette
Mini hot brown sandwiches
First Course
Shaved, roasted brussles sprouts with marcona almonds, dried cherries, and balsalmic glaze
Second Course
Mushroom & boursin stuffed breast of chicken, herb cream sauce
Broccolini, roasted garlic butter
Caramelized onoin yukon gold mashed potatoes
Third Course
Almond cake with amaretto buttercream
