Erika, Alok, and their wedding party headed to The Estate on Second for. Cocktail hour after I do’s at a nearby church. Guests were greeted with tray passed Crab Cakes, Coconut Crusted Shrimp, and Caprese Skewers, and the bar was serving beer, wine, cocktails and the bride and groom’s signature drinks, a French 75 and Old Fashioned. Family photos were captured just outside the venue doors, then Erika and Alok joined their guests for cocktail hour to mix and mingle. Towards the end, everyone was invited into the Crystal Ballroom to take a seat for dinner.
Tables were topped with tall candlesticks and bright flowers decorated the entire Crystal Ballroom for reception. Guests found their assigned tables and took a seat. The bride and groom made their grand entrance, shared their first dance, then took a seat at the head table. The first course of Roasted Golden Beet Salad was served while friends and family shared toasts. Next, a dual entrée of Cabernet Braised Short Ribs and Chicken Sonoma with Gourmet Mashed Potatoes and Roasted Asparagus was served. The menu was selected by the bride and groom with help from our Event Specialist, Patti. Everyone enjoyed their dinner and glasses clinked in the air as the last speech ended. After dinner, the newlyweds cut into their wedding cake and invited everyone to indulge in our Classic Dessert Station with an assortment of Raspberry Chocolate Decadence Cakes, Fresh Fruit Tarts, Vanilla Bean Chocolate Eclairs, Mango and Passion Fruit Macarons, and French Apple Tarts. A live band entertained guests for the rest of the night as they showed off their best dance moves out on the dance floor.
Venue: The Estate on Second // Catering: Jay’s Catering // Photographer: Jenna Bechtholt Photography // Planning + Design: Ah Love Events // Florist: Penelope Pots Floral Design // Stationery: Salt Paper Co. // MUS: Design Visage
