Demi and Nick celebrated their big day at the beautiful Patrick Henry Ballroom among touches of greenery, blush and masala red details. This sweet couple knew they wanted good food and they wanted to reflect their personalities by having Southern comfort favorites along side some Lebanese offerings to showcase Nick's heritage. The perfect solution was to incorporate all this into a stations style service.

Cocktail hour began with guests mingling on the promenade with drinks and some fun appetizers. A bruschetta display, passed chicken and waffle bites, passed bacon and caramelized onion tartlets with blue cheese mousse, caprese skewers with a balsamic drizzle, and deep fried pimento cheese puffs with a fiery tomato salsa paired well with the beer and wine selections and gave guests a taste of what was to come!

The first dinner station was a traditional New York strip carving station dry rubbed with our savory and slightly spicy premium coffee blend, cooked to medium rare and served with roasted garlic aioli, chimichurri, and whole grain German Dijon mustard with freshly baked yeast rolls and grilled vegetables .

Next up our shrimp and grits station with succulent shrimp cooked in a New Orleans style boil accompanied with Virginia stoneground grits with toppings bar of shredded cheddar cheese, diced Andouille sausage, green onions, crumbled bacon, and creole sauce.

The customized Lebanese station rounded off the dinner and featured marinated cuts of tender beef alongside Peruvian spice rubbed chicken kabobs grilled and served with dipping sauce selections of toasted hazelnut and roasted red pepper sauce, spicy mustard BBQ sauce, and a cool cucumber-mint tzatziki sauce. We used family recipes for tabbouleh and Hommous bi Thini with pita chips, veggies, and flatbread.

Happy bellies danced the night away with this sweet couple to a live band!

 

 

Photos by Pat Cori Photography