Wedding Reception
July 24, 2021
Congratulations to Danielle Flynn and Josh Seedor!
Their ceremony was in the hall, followed by appetizers of veggies and dip, a bread bowl with spinach-artichoke dip, and cheese steak eggrolls. Dinner began with a garden salad with ranch and white balsamic shallot vinaigrette dressings, rolls, and Lisa's signature herb cheese spread, served to the tables. The served buffet had herb crusted roast beef with a red wine, chocolate, and rosemary sauce; bruschetta chicken; roasted Mexican street corn; green beans w/shallots, brown sugar & candied walnuts; red-skinned garlic mashed potatoes with beef gravy; and macaroni & cheese. We made chicken tenders for the kids.
The cake and cupcakes were provided by Playing with Sugar, photography by Grace & Rose Photography, and the DJ was Mike Brennan from FM Sound Productions.
The ceremony was held in the hall.
The cake and cupcakes were made by Playing With Sugar
They had stationary appetizers of veggies with ranch and spinach-artichoke dips, and a bread bowl with spinach artichoke dip; and passed cheese steak eggrolls.
Two served buffet lines (two servers per line) make it quick to get everyone fed.
Herb crusted roast beef, fresh out of the oven.
Herb crusted roast beef with a red wine, chocolate, and rosemary sauce.
Bruschetta chicken.
Roasted Mexican street corn, and green beans w/shallots, brown sugar & candied walnuts.
Red-skinned garlic mashed potatoes with beef gravy.
Baked macaroni & cheese.
Chicken tenders for the kids. (brined overnight, and breaded with panko and parmesan cheese)