Beth & Kyle 5.5.18

11/1/2018

One of the real joys of my job is meeting people who love this Eastern Shore as much as I do.  Many of my couples enthusiastically incorporate elements of the shore into their menus, decor and overall wedding vibe.

 

When Beth first contacted me she and Kyle had already chosen the Chesapeake Bay Environmental Center as their venue.  As she described it to me I was pretty sure I had been there years before on a field trip with my daughter.

 

When I met with Beth and Kyle it all came back, the visitor’s center where we would have the reception, the serene marshland with the weathered boardwalks for the ceremony and the open pavilion which would be perfect for cocktail hour.

 

The “Y” shaped boardwalk and observation platform made a wonderfully unique ceremony site, embraced on all sides by nature.

 Then, just across the lane, we’d set up a bar and hors d’oeuvre for Cocktail Hour in the open sided Pavilion overlooking a cat tailled pond.

 

We had an artisan pizza station using our portable pizza ovens.  We served Three Cheese Pizza, Sausage & Mushroom Pizza and Goat Cheese & Caramelized Onion Pizza.  We also had a lush Fruit & Cheese Table and servers passed Spicy Shrimp Skewers.

 

As Cocktail Hour wound down, guests were shuttled by a small fleet of golf carts along the wild and lovely lane (I saw two bunnies!) to the Visitor’s Center.  

 

And here Beth’s vision became a stunning reality.  I confess I did not “get” her description of her decor.  There would be cans and wood and a sprinkling of dinosaurs. With white chairs and white tablecloths. Hmm. 

 

The dining room, with one wall of floor to ceiling windows overlooking more tranquil marshland, was filled with long dining tables. The bridal table was two Harvest Tables with chic metal chairs, the bar was of reclaimed wood.  The favors (copper tumblers) and the bamboo wood salad plates set at each place unified and warmed the eclectic elements.  

Dinner was served Family Style and embraced locally grown ingredients. 

 

 

 

FIRST COURSE

 

Chopped Wedge Salad

Chopped iceberg and romaine, cherry tomatoes,
crispy bacon and crumbled blue cheese served with cruets of Buttermilk Herb Dressing.

 

Magnolia Bread Basket
An array of our just-baked artisan breads served with whipped butter.

 

 

 

ENTREE
 

Chicken Chesapeake
Chicken breasts topped Crab Imperial and baked til golden brown.

 

Grilled Angus Steak with Bernaise Sauce 

Angus beef steaks grilled to medium rare, thinly sliced and served with a classic butter sauce.

 

Smashed Klondike Rose Potatoes
Red skinned gold potatoes smashed with butter and cream.

 

Roasted Asparagus

Just-picked, locally grown asparagus, drizzled with a little olive oil and minced garlic,

roasted al dente, served at room temperature.

 

 

 

For dessert, Beth ordered tons of luscious mini doughnuts from Diablo Doughnuts.

 

Many thanks to Justin and Stan who took most of the awesome photos above!

 

 

Catering:          Magnolia Caterers

 

Florist:             The Petal Pusher

 

Photographer:   C&I Studios

 

Venue:            Chesapeake Bay Environmental Center

 

Rentals:            Dover Tents & Events

 

Dessert             Diablo Doughnuts

 

 

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