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Setting:
Reaching the Southern Glen Botanical Gardens guests were directed by placard toward a stepping stone path lined by white velvet runners trimmed in satin. This would lead through several high arched arbors wrapped in lively green vines and soft white lights. All along the path are potted Appleblossom Amaryllis plants in full bloom with their subtle white and pink petals and green throats. Stepping beyond the final arbor guests were met with a sense of inviting warmth. The mysterious source of this was a translucent dome of magic that allowed snow to flutter down but not melt when it touched the ground.
Aisle and Alter:
Two groupings of deep colored fruitwood folding chairs define the central aisle of snow blanketed grass. On the inside edge swooping white velvet runners are affixed to chairs with pink satin bows and completed by green Holly bushels and their red berries. At the end of the aisle is a platform raised by single step for the altar. Here the Bride and Groom will meet at the simple, dark stained mahogany altar for the hand fasting ceremony. Facing toward the altar the Bridesmaids will be escorted to the left and the Groomsmen will stand on the right. Surrounding this platform is a semi-circle of snow dusted Fraser Firs with the predominant center tree wrapped in green garland and soft white lights. On an upper branch hangs a glistening crystal dove to represent the Bride. Opposite of that hangs a prideful lion ornament to signify the groom.
Reception Area:
Away from the ceremony grounds two white canopy tents have been erected and joined together to form one large reception area. The right most area under the tents is covered by paneled wood flooring to create an expansive dance area for guests to cut loose and enjoy the festivities and music played from raised DJ booth. White cloth topped tables with miniature Christmas tree centerpieces and tiny wrapped presents pepper the center of these two tents for guests to dine to their hearts and stomachs content. The left edge of the reception area is dominated by the buffet.
The Cake:
The wedding cake will be a three tier tower cake since the couple nor guests could reach a consensus after taste tests. The lower portion is pumpkin cheesecake; the center section is chocolate cake with raspberry filling. The mounting piece for bride and groom is vanilla cake with strawberry filling.
Menu:
Appetizers:
Creamy butternut squash soup with pumpernickel croutons
Hearty Cheddar Potato soup
Chef Salad with wide variety of dressings.
Entr"e:
Chicken Francais " All white chicken breast saut"ed with Lemon, white wine and butter.
Pan seared Whitefish " Full fillet of seasoned Whitefish in a basil sauce.
Sides:
Vegetable alfredo.
Sausage and cornbread dressing.
Spanish chorizo rice.
Buttery green beans with pine nuts.
Glazed carrots.
Dinner rolls and biscuits.
Desserts:
Light fluffy cream puffs with powdered sugar dusting.
Shortbread cookies topped with a thin layer of strawberry icing.
Chocolate fondue fountain with assorted fruits for coating.
