Intimate Wedding

Linda & Alan June 2008
CarteWheels was honored to cater a beautiful wedding for Linda and Alan. Guests were treated to butlered Hors d Oeuvres presented on antique china platters and capiz on woven bamboo.

~ Mini Duck Pancakes with Plum Sauce

~Tiny New Potatoes with Creme Fraiche, Bacon & Chives

~ Summer Figs Wrapped in Prosciutto drizzled with Aged Balsamic Vinegar

One long table was resplendent with gold edged glass chargers, polished silver flatware and sparkling crystal stemware. The table was draped in ethereal linen table cloths and surrounded by Fruitwood Chivari chairs with decoratively tied shear rosettes. Linens and table settings were provided by Marquee Rents.

Lush floral arrangements in white and green tones were a stark contrast to the Texas Hill Country back drop. Especially Yours designed centerpieces using white Hydraengas,the palest of pink and white Roses, Queen Ann's Lace and Bells of Ireland. Attention to detail was especially evident in the creation of a floral arrangement for the children's end of the table. The addition of whimsical butterflies, bees, birds and a nest of eggs helped to entertain the young people during dinner.

Personalized gifts from the Bride served as place cards for the guests.

Dinner Menu

Roasted Lamb Chops w/ Mint Chutney

Buttermilk Mashed Yukon Gold Potatoes

Haricot Verts w/ Pancetta & Shallots

Salad of Mixed Baby Greens, Yellow & Red Watermelon,

Blueberries and Queso Fresco, Dressed in a Blush Vinaigrette

Dinner Roll w/ Herb Butter

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This simply elegant wedding cake was created by Sophie Lochte of Fredericksburg. The Groom's cake was baked by Bride & Groom paying homage to his roots in England. The traditional English cake was loaded with currants and brandy and topped with rolled fondant. Cakes were served on glass plates with a golden beaded edge.

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