Peter + Emily
As smaller celebrations seem appropriate right now, the Micro Wedding (for up to 50 guests) appears to be a popular option.
Peter and Emily chose Casa Bella Estate as the setting for their reception. Their ceremony was held at a church.
They chose to utilize a combination of the mansion's indoor and outdoor areas. Catering By Robert / Event Concepts . FL handled all of the planning and details, including the entertainment, transportation, and of course the food. Our colleague, Carmen of Carmen's Flowers, did all of the fresh florals.
Peter and Emily chose a blush, dark pink, champagne, and platinum color scheme which was carried throughout the events of the day. Having lived and worked in New York, the couple wanted an elaborate array of foods prior to their sit down dinner.
Although the couple could have hosted a much larger celebration, it was important to be surrounded by family and close friends. They felt the estate was that setting.
Many people don't realize that smaller weddings can be just as intricate and challenging as larger ones. Because there is an emphasis on intimate entertaining, there is a greater need for extra service and culinary staff.
In an elaborate private home setting, there are challenges to keep guests flowing seamlessly to multiple areas. The owner's furnishings have to be considered especially when it comes to even small things like damp beverage glasses being set on antique furniture.
Since everyone who attends is close to the bride and groom, service needs to be impeccable.
Peter was in charge of choosing the menu. His choices were primarily Southern Italian with a Stir Fry Action Station for cocktail hour that appealed to Emily's Chinese family members. There were also some favorite Florida dishes such as Coconut Shrimp and Atlantic harvested Chilean Seabass.
Highlight of the extensive social hour was a wine and charcuterie/cheese paring featuring two of the couple's favorite wines from the Campana and Puglia areas of Italy.
Here is our version of the Micro Wedding for Peter and Emily.
Transportation from Olympus Limo shuttled guests from the Odessa hotel to the church and then back to their hotel for changing clothes and relaxing before the 3 p.m. cocktail hour starting time. The shuttle made one to two trips from the hotel to the estate. The bridal party was taken straight to Casa Bella right after the ceremony, where they enjoyed some hors d 'oeuvres and finger foods before posing for formal pictures around the estate.
A violinst welcomed guests as they arrived at the mansion, playing many sweet Italian melodies.
|Italian Styled Meatballs|
|Deep Fried Coconut Shrimp with Raspberry Razz Ma Tazz Infused Orange Marmelade|
|Oregano Chicken Brochettes with Marinara Dipping Sauce|
|Crab Stuffed Mushroom Caps|
Hot Artichoke Dip was surrounded by a variety of "dippers."
|Also on the cocktail menu was deep fried calamari|
|And Mussels Steamed in Groom's Favorite Chardonnay|
|The mansion's one-of-a-kind furnishings were the perfect landing spot for pictures of the bride and groom.|
|Escort Card Table|
|The sweetheart table featured our Blush Rosette Valence with the estate's lovely pond as the backdrop.|
|The tiered wedding cake was crafted by A Piece of Cake|
|The cake table matched the sweetheart table.|
|Plenty of time to change outfits for Emily and enjoy the party.|
|Special Chinese take-away gifts were handed out to each guests.|
|Three plated entrees were pre-ordered by guests when they sent in their RSVP's. The entrees were our 12-14 oz. Roasted Prime Rib with Rosemary Roasted Potatoes, and Italian Styled Green Beans.|
|Herb Crusted Chilean Seabass with Mango Salsa, Honey Glazed Carrots, and Wild Rice|
|Vegetarians Enjoyed our White Lasagne with the Italian Green Beans and Carrots.|