I’m sure you are like us and are ready to be outside, under the sun; instead of stuck inside watching the snow and freezing rain fall down. We are so ready for our outdoor weddings and events this summer. One of the fabulous venues where we cater outside is at the Historic London Town and Gardens in Annapolis, Md. This breathtaking venue overlooks the South River in Annapolis, Md. This premiere waterfront venue is ideal for brides and grooms looking for their ceremony to take place outdoors, and to have a breathtaking backdrop for their guests. It is also perfect for those who want a cocktail hour outside, where guests can enjoy cocktails while playing lawn games, or mingling with others while listening to music. This venue is for those who want their reception to take place under a lighted-tent that is provided by the venue. The tent provides cover for your guests’ tables, so it will give your guests a break from the sun as they get to enjoy their delicious menu that we prepare for them. Oh, and they were recently named a 2015 Washingtonian Bride & Groom Best Wedding Vendor. We are so proud to be one of the exclusive caterers for London Town.
There is also an inside part to the property, with a gorgeous back porch. This area, which is fully lit, is where we set-up the bar. It is the ideal space for giving your guests room to choose their drinks and to have a few high top tables available for your guests too. With tables and chairs available to seat up to 150 of your guests for dinner, this venue provides it all to make the wedding planning process as stress free as possible.
So, are you ready to see this gorgeous venue? Join us for their Wedding Open House on Saturday, March 14th from 11:00 AM to 1:00 PM to receive a tour of the venue, the beautiful gardens and that one-of-a-kind overlook of the South River. There will be lots of wedding professionals there to answer all of your questions and help ease your worries for your big day. To RSVP for this March Wedding Open House, please visit this link https://events.r20.constantcontact.com/register/eventReg?oeidk=a07ealok6pz9107df34&oseq=&c=&ch=
The origins of Valentine’s Day dates back to the 5th century, with many debates as to how St. Valentine and the holiday that has over 150 million people exchanging holiday cards all started. No matter what you believe of these traditions and how they began, I think that we can all agree that exchanging your vows on a day momentous for love is more than fitting.
Colleen and John celebrated their love for one another this past Saturday, February 14th. The couple had a lovely ceremony at a gorgeous church in Baltimore. As the bride walked down the aisle in her red high heels, it was clear to guests that this Valentine’s Day was going to be one to remember. After Colleen and John said their, “I do’s,” a pipe and drum band played, as the recessional walked down the aisle and off to the Valentine’s wedding reception at the Baltimore Museum of Industry. John is a firefighter, so the pipe and drum band paid tribute to his heroic work, and sent chills down their guests’ spines with the beautiful music.
The Baltimore Museum of Industry is a unique venue in Baltimore that sits on the Inner Harbor and overlooks the iconic Domino’s Sugar sign. It is an ideal venue for large guest counts, and for those that want their guests to experience insight into the history of Baltimore. As guests wandered the museum, we served mushroom caps stuffed with crab, buffalo chicken wonton with blue cheese, candied bacon, Latin beef empanadas, and scallops with bacon gastric. We also had a welcome table complete with sweet and sour cocktail meatballs, hot Maryland crab dip, Natty Boh cheddar cheese fondue, and an antipasto platter with marinated olives, artichoke hearts, provolone cheese drizzled with balsamic glaze, Genoa salami, pepperoncini, mushrooms and roasted red peppers. This was a true Baltimore themed Valentine’s Day wedding at the Baltimore Museum of Industry.
As guests took their seats after cocktail hour, Colleen and John had an amazing surprise in store for them. Instead of traditional introductions, they had the Racing Presidents from the Washington Nationals baseball team there to escort the bridal party. Not familiar with the racing presidents? Just picture jumbo sized heads of past presidents like Teddy Roosevelt, Abraham Lincoln, and George Washington. They’re famous for the race that takes place every home game at Nationals park in Washington, D.C. These mascots with heads the size of Bobble Heads (but way bigger), are a crowd favorite that generate cheers louder than any play demands during the game. Having the Racing Presidents at the wedding reception generated those cheers, as well.
With an introduction like that, we of course had our hands full following with the main dinner course. We did not disappoint with chef carved tenderloin of beef with Cabernet sauce, boneless breast of Parmesan crusted chicken with basil beurre blanc, a baby field greens salad with crumbled Gorgonzola cheese and sliced jicama, tossed with raspberry vinaigrette, haricot vert with lemon zest, and triple roast of Yukon gold, red bliss and sweet potatoes. We even made children’s meals of chicken tenders, french fries, and applesauce. Talk to your event designer about creating a separate meal for your smaller guests.
To top of this amazing Valentines wedding off at the Baltimore Museum of Industry we had chef prepared bananas foster served over ice cream, an assortment of cheesecake lollipops, and wedding cake. Congratulations to Colleen and John! We had so much fun catering your Valentines Day wedding at the Baltimore Museum of Industry.
It’s that time of year again. The Celebration Showcase at Ten Oaks Ballroom will take place Thursday, March 12 from 6:00 pm to 9:00 pm. This is the perfect opportunity for you and your child to meet photographers, videographers, caterers, DJs, bands, florists, balloon decorators, and invitation and gift item specialists will be available to help you plan a Bar or Bat Mitzvah. We will be serving complimentary hors d’oeuvres, as well.
There is a $5.00 adult admission, which will admit one child free for every paid adult admission. Parking is free and plentiful at Ten Oaks Ballroom. If you are not familiar with Ten Oaks Ballroom, it is a very spacious venue in Clarksville, Maryland. The Ten Oaks Ballroom seats up to 400 people. There are plenty of hotels near the ballroom, so it is an ideal venue if you have a lot of out-of-town guests. For information on Ten Oaks Ballroom’s location, click here: https://www.google.com/maps/dir//39.207944,-firstname.lastname@example.org,-76.939529,17z?hl=en
We are one of two of the exclusive caterers, who caters at Ten Oaks Ballroom. We work there frequently, so you and your child are in good hands throughout the event planning process. We welcome your family to come to our office for a tasting to try our food, and start to design your one-of-a-kind menu. For mitzvahs’ we recommend design a children’s appetizer table, and buffet table to ensure that all of the younger adults enjoy what is on the menu. We make unique appetizers like Mac ‘n’ Cheese bites that you will see adults sneaking from the kids’ buffet. Although some of our Mitzvah clients have more of a refine palette, so we bring in a sushi chef to prepare a variety of fresh sushi for their guests.
This was the case for one of our client’s Cole. Cole’s Bar Mitzvah was over the top in the fun category, as their family transformed their backyard into an incredibly beautiful party space complete with two bars, floating lights in the pool, food stations, large white leather couches for seating with “C” for Cole pillows, a large dance floor, and a custom backdrop at th end of a red carpet for guests to take photos and enter into the party like celebrities.
The planning process can be overwhelming, but that’s why it’s important to take advantage of opportunities like the Celebration Showcase. Award-winning vendors, all under the same roof. It really is the ideal time to knock the planning phase out of the park. Check out Cole’s photos from his Bar Mitzvah to help you start brainstorming for your child’s Mitzvah. We hope to see you at the Celebration Showcase at Ten Oaks Ballroom on Thursday, March 12th from 6:00 pm 9:00 pm.
What could be a more romantic way to celebrate your Valentine’s day than by cooking your loved one a home-cooked meal. Or even better, you could cook with your loved one to make it an affordable and fun Valentine’s Day dinner. Choosing what dinner to make can be difficult, not to mention determining what wine best pairs with your Valentine’s Day dinner. We have 15 romantic food and wine pairings for Valentine’s Day that will leave you more time with your Valentine, and less time pouring over cookbooks. The great thing about this list is that it offers suggestions for your Valentine’s day dinner, but in no way confines you to these options. Simply interchange the proteins listed with what you have on hand, or what is fresh at your grocery store. For example, if you don’t have corvina, then you could substitute it with tilapia or cod. Any white fish would do, and would still pair well with Sauvignon Blanc. *The pictures below are all meals that we prepared; however, the wine’s pictured are not chosen for any specific brand. It is simply to show you the type of wine that would work best with the meal. We recommend any brand of wine that is available to you, and affordable.
15 Romantic Food and Wine Pairings for Valentine’s Day
1. Field Greens Salad with Fresh Goat Cheese and Mandarin Oranges paired with a glass of ChampagneA light and refreshing start to the meal, we are pairing a fresh field greens salad with a glass of champagne. Always refreshing, most champagnes have lovely apple and pear flavors that finish with a burst of lemon that would go perfectly with a field greens salad topped with fruit. We topped ours with goat cheese and mandarin oranges to incorporate the creaminess of the cheese, and the fruity taste of the colorful oranges. We also served ours with a light tomato soup, but if you wish to save room for the main course, then a salad with champagne is the perfect duo.
2. Spicy Shrimp Miniature Tacos with a glass of RieslingKeeping in the white wine family, we’re serving our signature spicy shrimp miniature tacos with a glass of citrusy Riesling. This fruity wine is the perfect balance with the spicy flavors of the taco. Plus the petite size of the tacos makes it an ideal size for an appetizer and appealing to the eye.
3. Crab Cake with a glass of White RiojaWhite Rioja, is not only fun to say but also pairs very well with seafood. It is a Spanish white wine that is light-bodied, lively and dry. Of course a Baltimore Valentine’s Day cannot be complete without a crab cake. Our signature crab cake is stuffed with Gruyere cheese that takes the lump Maryland crab to a whole other level. This could be a part of your appetizer course, or it can be your entree. Either way, your Valentine will be swooned by this romantic food and wine pairing.
4. Heirloom Tomato Bruschetta with a glass of Chianti Another practical Valentine’s day appetizer is an heirloom tomato bruschetta. Bruschetta incorporates all things good in this world, as it is the perfect combination of chopped tomatoes, fresh basil, olive oil and garlic. Seriously, does it get any better? Pair this classic Italian dish with a glass of Chianti and you will be falling in love with your amor all over again.
5. Crab Arancini with a glass of ChardonnayWant a quick way to impress your Valentine’s day date? Sneak more crab into your meal, and do it with an eloquent presentation. These crab arancinis are filled with crab and cheesy rice making it an unbeatable combination. What goes perfectly with seafood? Butter. What’s the closest comparison to butter when it comes to wine? Chardonnay. A glass of chardonnay with these crab arancinis will make cupid wish this was a dinner for three.
6. Duck Sliders with a glass of Pinot NoirIt’s ok if you are not that familiar with duck, that’s what Valentine’s day is for. Experiencing new dishes and flavors with your partner in crime. These duck sliders would go well with a sweet and light glass of Pinot Noir. We like to top our duck with a blueberry compote. This would elevate your dish to another level, and leave it hard for you to ever go back to a beef slider again.
7. Lamb Chops with a glass of ZinfandelWhether you are in a relationship with someone with a Greek background or not, lamb makes for a beautiful romantic dish for Valentine’s day. Lamb chops are relatively easy to make, and it makes it seem even easier if you pair it with a glass of Zinfandel. Wild raspberry and rose petal aromas permeate from Zinfandel and compliment lamb chops very well.
8. Swordfish with a glass of Pinot NoirSwordfish is the steak of seafood and makes for a hearty meal that would fill you up this Valentine’s Day. This meaty fish would pair well with a light red, like a pinot noir. This ruby red shows notes of black cherry, tart cranberry, potpourri, tobacco, black tea, forest floor, or cloves. An unbeatable pair, just like you and your Valentine.
9. Coq Au Vin with a glass of Cabernet Coq au Vin is a classic French dish of chicken that is cooked in red wine. It is a delectable rustic dish that is sure to comfort you and your loved one this Valentine’s day. Since the chicken is cooked with red wine, then it only makes sense to drink a glass of red wine with the meal. We would recommend something light like a Cabernet Sauvignon.
10. Corvina with a glass of Sauvignon BlancIf you are a fan of white fish, then corvina is about to be your new best friend. Delicious in taste and texture, this fish pairs well with a sweet white wine like Sauvignon Blanc. We would recommend some colorful sides like sweet potatoes and asparagus to dress up this white fish.
11. Portobello with a glass of MerlotA vegetarian Valentine’s Day meal option, this portobello stack is absolutely beautiful and beyond tasteful too. The portobello mushroom is stuffed with slices of tomato, squash and mozzarella cheese. It’s topped with a balsamic glaze that is the perfect touch of flavor to these roasted vegetables. A full-bodied wine like a Merlot would pair well with this rustic meal.
12. Beef Tenderloin with a glass of SyrahSliced beef tenderloin is hard to beat for any occasion, especially when it is topped with a Cabernet sauce. We slice our meat after it is medium rare, so that it is tender enough to be sliced with your fork. We would pair this meal with a spicy red like a Syrah that is the perfect blend of savory and spice. Any side would do, but we stay traditional pairing ours with a potato and vegetable.
13. Veal Osso Bucco Shepard Pie with a glass of ChiantiThis classic Northern Italian veal dish is modernized in a Shepard Pie recipe that will knock your socks off. We make miniature Shepard Pies in ramekins because we plan for several courses for our romantic food and wine pairing for Valentine’s day. Pair this veal osso bucco Shepard pie with a glass of Chianti and you’ll practically be enjoying your Valentine’s day in Italy, instead of cold Maryland.
14. S’mores with a glass of Port Wine What better way to end your Valentine’s day romantic food and wine dinner, than with s’mores? We make ours on lollipop sticks, to avoid the ooey-gooey mess and to easily top them with warm chocolate and crumbled graham crackers. What would be better is if you have a fire place, and you can cuddle next to your Valentine and make s’mores while drinking a glass of port wine.
15. Chocolate mousse with a glass of Zinfandel Chocolate is a must for Valentine’s day, so we made our chocolate mousse cups to enjoy with a glass of Zinfandel. The sweet, fruity red wine works perfectly with the rich dark chocolate. Your favorite chocolate dish will work perfectly with this aromatic red wine.
We hope you enjoyed these 15 romantic food and wine pairings for Valentine’s day. Enjoy Valentine’s Day with your loved ones!
What month could be better to celebrate your love and commitment to someone other than the month of February? We kicked off this “month of love” on Saturday with two weddings at Chase Court. Today we are featuring our brunch wedding at Chase Court that was a hit for all of the guests. Susie and Andy said their “I do’s” in front of their family, friends, and adorable daughter. This Chase Court wedding was the perfect intimate wedding for Susie and Andy, who wanted to keep their wedding to their immediate family and close friends. We set-up the ceremony facing the rustic fireplace inside Chase Court’s ballroom, while the guest tables were pre-set behind the ceremony. We work with our clients to develop the ideal ceremony set-up to make transitioning the room from ceremony to reception, as efficient as possible.
With cocktail hour taking place in the library, we were able to make the transition in the ballroom very easily and without any of Andy and Susie’s guests watching. Since it was a brunch wedding, there were several delicious signature wedding drinks. We served the classic Bloody Mary, complete with an Old Bay rim and the works. We also had mimosas and screwdrivers for guests to enjoy with their appetizers. For appetizers, we had our signature Maryland Crab Dip, an assortment of cheese, fruit, and crackers with a coarse mustard. Since the bride’s family had a southern background, we had to make our buttery biscuits and croissants with three different jams and butter. When I was refilling the appetizers, one guest asked me to leave the bowl of crab dip with her to put in her car for later. I was tempted to oblige, but wanted all of the guests to continue to enjoy the rich, crabby-goodness.
After cocktail hour, guests headed back to the ballroom to see the room completely transformed. With red linens at each guest table, and long white napkins – this Chase Court wedding reception made a statement and complimented the February “love month” theme to a T. There were also huge Hershey kisses at the guest tables, as the couples’ last name is “Kiss.” No, we cannot make this up.
For the brunch buffet we had our chicken breast smothered in our “down home” gravy with roasted carrots, potatoes O’Brien, crispy bacon, and green beans in a white wine and garlic sauce. We also had an omelette station for guests to make their own omelettes. We had toppings like diced ham., crumbled bacon, tomatoes, sauteed peppers and onions, lox, cheddar cheese – you name it, we had it. Guests really enjoyed being able to choose their toppings for their omelette that our chefs prepared for them on site. It was also perfect for Susie and Andy’s daughter, who enjoyed some scrambled eggs with ham and cheese. Classic.
We served the gorgeous wedding cake for Susie and Andy’s guests, which included strawberry shortcake, and chocolate-chocolate cake. What better way to top off this brunch Chase Court wedding? The wedding guests’ favors was a bag of Hershey kisses. Obviously, Mr. and Mrs. Kiss knew how to sweeten up their guests.
Congratulations to the newly married couple. We wish you a life-time of happiness!
At Zeffert and Gold catering we are hard pressed to believe that there is suppose to be six more weeks of winter. Especially when we are SO ready for our spring and summer upcoming weddings. We just had to share this Evergreen Carriage House summer wedding that was so beautiful it is sure to convince Punxsutawney Phil that the warm weather needs to come a whole lot sooner.
Toni and Matt had an outdoor ceremony at Evergreen Museum and Library in the gorgeous gardens facing the majestic fountain. Their guests knew from the ceremony that this was going to be an unforgettable celebration in a Baltimore venue that felt miles away from the metropolitan city.
After the ceremony in the gardens, the guests headed to cocktail hour in the courtyard that faces the one-of-a-kind yellow mansion. To appease their appetites we had hot Maryland crab dip, sweet and sour cocktail meatballs, crudite shots with an assortment of vegetables, and our bruschetta bazaar- complete with a roasted vegetable bruschetta, Muffaletto olive bruschetta, and tomato bruschetta. Can you believe a table of appetizers could look so gorgeous?
Guests also enjoyed the bride’s signature drink of Strawberry basil lemonade with vodka. The strawberry basil lemonade is seriously so delicious it made guests quickly question whether the alcohol was necessary at all. Of course they came to their senses and enjoyed it all the same.
Then, guests headed to the Carriage house for the reception. The guest tables were set-up in the tent with charcoal linens and white napkins. The head table also had a beautiful table runner that made it stand out. Having a long table for your bridal party is a great way to show appreciation to your friends and family for being in your bridal party. It also looks stunning in Evergreen’s Carriage house tent under the white lights. After the introductions and the first dance, we served a field green salad with crumbled Gorgonzola cheese, glazed walnuts, and balsamic vinaigrette. Then came the toast to the lovely couple, and Matt danced with his mom, while Toni danced with her dad. Now it was time for our favorite part – the main course.
For their wedding buffet we served boneless breast of chicken Provencal sauteed with tomatoes, onions, garlic and herbs. We also had our crowd-favorite, Teriyaki glazed salmon, on a bed of braised spinach, topped with caramelized onions. To go with that we had a triple roast of Yukon gold, red bliss and sweet potatoes. We also had a harvest medley of broccoli, cauliflower and carrots.
To top the meal off, our friend’s at Baltimore Cakery made an absolutely gorgeous three-tier wedding cake. The top and bottom tiers was our favorite flavor, Little Italy cake, with the middle tier a toasted almond and black raspberry cake. Delicious would be a understatement. We also served an assortment of Patisserie Poupon miniature french pastries. The perfect sweet treat to get people moving on the dance floor.
We hope this Evergreen Carriage House summer wedding warmed you up on this cold day in Baltimore. We cannot wait for our upcoming spring and summer weddings. Until then, we’ll keep sharing some of our previous catered weddings to help keep you warm. Congratulations to Toni and Matt!
Thank you to Eric Stocklin for taking these wonderful photos.
The sleet and hail did not stop Baltimore event planners from networking at our Hippodrome Catered event last night. We invited Maryland and DC-metro event planners to join us for a night full of delicious food and drinks, before attending the Tony award-winning show, Annie. Thanks to our friends at the Hippodrome Theater, we had the perfect Baltimore venue to host our guests. Event planners’ networked and discussed their upcoming events, while trying some of our new menu items that we can’t wait to create for our catered weddings and events this year.
We created a unique and rustic table display with our wine barrels and box crates. The box crates add the perfect rustic touch and is great for adding varying levels for our food displays. For our stationary appetizers, we served a charcuterie platter with glazed walnuts, marinated olives, dried fruits and thinly sliced Italian meats served with a spicy fruit mustard and beet preserves. We also served my personal favorite, the chicken liver mousse. It is seriously to die for and perfect for dipping pita, crostini’s, and thin bread sticks with. To add some big flavors we had pickled vegetables and house smoked salmon topped with dill sriracha aioli. The smoky flavor was out of this world. To keep it classic, we served our olive tapenade, babaganoush, and olive oil and garlic hummus.
We also had small plates for guests that included General Tso’s pork belly slider with wonton crisps, a smoked cauliflower soup with a cheddar cheese pastry straw, a phyllo cup with diced braised beets, blue cheese, and lemon and chive vinaigrette, and an Old Bay lemon crostini topped with lump Maryland crab, eastern shore remoulade and micro greens.
For the main course, we had two stations. A braised veal short rib small plate, which included veal short ribs, braised for 18 hours, with a sweet and smoky red wine pan sauce over Yukon gold and pearl onion hash. The other was a pan seared sea bass topped with Thai basil butter, toasted sesame, crispy lotus root and Chengdu peanut salad. Honestly, the salad by itself was so outstanding, but paired with the sea bass was unbelievable.
For dessert, we served an assortment of macaroons including pistachio, passion fruit, chocolate caramel, strawberry, mocha espresso and vanilla. The perfect sweet treat, after a lovely meal.
We want to thank the event planners at the Hippodrome, especially Kady for allowing us to host this great Hippodrome Catered Event. Also thank you to all of our lovely event planners that came to this event on such a dreary night. We look forward to more events of this nature in the future!
For the sake of staying warm this winter, it’s vital that we keep sharing weddings that we catered during the warmer months. It’ll help our clients who are preparing for upcoming spring and summer weddings this year, and it will help us celebrate the weddings and events that left us so proud of our work last year.
Jackie and Richard’s beautiful Historic London Town wedding in Edgewater, MD was as beautiful as how their love story developed. Jackie and Richard met through working together, and their relationship grew when Richard moved to the States from England. Richard’s friends and families made the trip to Historic London Town in Edgewater, MD for the wedding. It was an intimate affair that celebrated Jackie and Richard’s love and commitment to one another. It was the blending of cultures that made this wedding truly unique like the English hats that the ladies wore to the weddings. Kate Middleton has nothing on these English women.
So, of course we had to do the same thing for the wedding menu. Blend Richard’s English background with Jackie’s American upbringing for the perfect, classic food style that would appease all of their guests. For appetizers, we served lamb skewers, crab macaroni and cheese, twice baked potatoes topped with sour cream and chives, Yorkshire pudding served with a creamy horseradish sauce, and a lemon ginger seared tuna mini taco with avocado and wasabi. If you’re not familiar with Yorkshire pudding, it is a classic English accompaniment to roasted meats. We served ours with beef and gravy on top of the Yorkshire pudding. The slightly messy appetizer was not a problem for the guests at this Historic London Town Wedding in Edgewater, MD.
For the main course, we served a baby field greens salad with crumbled Gorgonzola cheese, sliced pear, glazed walnuts and balsamic vinaigrette. The dual entree was an absolute Maryland classic with sliced Filet Mignon served with demi glaze and a jumbo lump crab cake served with an Eastern Shore Remoulade. This dual entree was accompanied by grilled asparagus and roasted fingerling potatoes.
After dinner, guests enjoyed dancing inside the Historic London Town property. Since it was rainy outside, we brought the wedding games inside the Historic London Town Wedding tent. Guests enjoyed playing Jumbo Jenga that was made from enormous pieces that towered on the ground. Perfect for a large crowd, and it proved to be quite the entertainment for the wedding. The centerpiece at each table was a different board game that guests could enjoyed with those at their table. What a unique wedding centerpiece that was fun for guests of all ages to enjoy. Since the guests worked up an appetite playing these wedding games, we serve beef burger sliders topped with American cheese and served with tater tots. Definitely an American inspired late night wedding snack.
The wedding decor details were simple, yet so eloquently beautiful. 24 mason jars with star lids and candles lined the backdrop of the wedding ceremony. It added the perfect touch of light to the indoor wedding, as it was a bit dreary outside. The guest book was unique too with a framed print of the United States and England to symbolize the joining together of the bride and groom. The escort card holder was an amazing cork board made from wine corks. A perfect DIY escort card idea for your wedding. To incorporate the groom’s love for cricket, there was a print of cricket fielding positions on a gold stand, in addition to a vintage cricket bat and ball. Seriously, how much more personable can your wedding decor details be? Leave it to Jackie and Richard to also have customized corn hole boards, with their initials on it underneath the map of the United States and England.
Every single personal touch from this Historic London Town Wedding in Edgewater, MD was so unique and told a story of the couple to their family and friends. We absolutely loved catering this wedding in Annapolis. We wish Jackie and Richard a lifetime of happiness!
On the corner of Chase Street and St. Paul, sits a historic architectural gem that was built in 1879 and still shines 136 years later. Chase Court is a Baltimore venue that encapsulates the history of Baltimore in the Mount Vernon area. Brides, who are new to the area, have a hard time getting over that this stone Gothic-style building is in the heart of the historic Mount Vernon district. The neighborhood’s brownstones and townhouses represent a cross-section of 19th century architectural styles, including Georgian, Greek Revival, Renaissance Revival, and Beaux Arts.
Now that you have an image of the area, try to picture it with snow on the ground and with a frost on the windows. The fireplace inside Chase Court roaring, while your wedding ceremony is taking place facing the gorgeous Gothic windows. Your guests meandering around the venue from the library to get cocktails to the ballroom. Some of them even sneak outside to get some fresh air with their coats on, as they take in the beauty of the outdoor gardens. Forgetting that they are even in a major metropolitan city.
That was similar to the setting of Molly and Ryan’s Winter Wedding at Chase Court. Molly and Ryan’s winter wedding took place at 10:30 a.m., so the wedding menu was a beautiful, light brunch buffet. We started with a block of bleu cheese, brie, glazed walnuts, fresh grapes and crackers on the appetizer table. In addition to a fresh fruit platter and an assortment of freshly baked muffins.
Then, for the main meal we served warm biscuits with turkey, ham, sausage gravy, jam, fruit jelly, honey rosemary butter, sliced strawberries, and mayonnaise offered on the side. We also served crab and cheddar cheese quiche that went well with the quiche Lorraine with bacon. We accompanied this with a field greens salad with toasted almonds, dried cranberries, crumbled feta cheese and raspberry vinaigrette. Of course we had grilled asparagus spears with lemon zest too.
It was a pleasure catering this winter wedding at Chase Court. Interested in seeing Chase Court for yourself? There is a wedding bridal show at Chase Court this Saturday, January 17th from 11 am – 3 pm. Tour this beautiful Baltimore wedding venue, meet great vendors, and try our food for free! Bring your fiance, maid of honor, parents, whomever to this Baltimore wedding show. We hope to see you there! Click here for information on planning your winter wedding at Chase Court.
We have entered the new year with lots of humor, and hope to ease your worries throughout your wedding planning with laughter. We’re putting to the test what some of our clients consider “worst case scenarios” for their wedding day. In other words, as long as ___ happens, they’ll be content with their special day. What would that be for you, or – what happened to you on your wedding day that you wouldn’t wish upon your worst enemy. This will be a five part series that we will feature weekly to humor you, and ensure that these things never happen on your wedding day under our catering watch (knock on wood, of course).
Wedding fails: Week One – Dropped Wedding Cake
You spend months planning your wedding. Going through every intricate detail to make sure that this day is everything you’ve ever imagined, and more. Between the tasting for the catering company and the wedding cake tasting, you know that your guests are going to LOVE what they have to eat, and will find room for the cake at the end of the event. You were debating between a three-tier cake and a two-tier cake, but after seeing the final product of the three-tier- you are so glad you splurged. Top tier red velvet cake with butter cream frosting, middle tier chocolate cake with peanut butter frosting, and the third tier, your absolute favorite. Baltimore Cakery’s Little Italy Cake with their to die-for cannoli icing. You are so happy with how it turned out, and you can’t wait to slice the first cake with your husband and maybe even smudge a piece in his face. The toasts are over, and it’s time to cut the cake. The catering company goes to move the cake to the display table, and then it happens. Your worst nightmare.
The cake goes tumbling to the floor. The hundreds of dollars you spent on the dessert that you were going to even freeze the top layer for to share with your sweetie-pie on your one-year anniversary. It’s gone. Your wedding is ruined. Your guests are in shock, and have no idea how to console you, or to break it to you that they weren’t that excited for the cake anyways. Nevertheless, it was important to you, and to your special day.
This is a real fear that some brides have, and with good reason. Cakes that are high in layer, are at times difficult to transport. If you do not have a staff that is strong enough, or intelligent enough to move the cake in a safe manner – then this could happen to you.
Luckily, for those of you who are our clients, we have highly trained staff who know how to handle these situations. First of all, the cake would never be moved prior to you cutting the first slice. There is a table designated for just holding the cake, and keeping it out of reach so there are no collisions with the cake on the dance floor. Second, when we do move the cake, we make sure to use only our staff who are comfortable and strong enough to move the cake. Most of the times, this means the manager is moving the cake. Others, it is whoever is the strongest of the staff. We take no chances when it comes to this highly important, sentimental dessert. Our one event designer, I won’t name names, but they won’t even move the cake because they do not want to take the chance of dropping it.
We take the moving of the cake very seriously, as we do cutting the cake. We don’t charge a cake cutting fee, as we’re happy to serve your guests as many flavors of cakes that you desire. Some of our clients have a small wedding cake, and then buy sheet cakes for us to cut in the back to then bring out to serve to their guests. No one even realizes, and it is an easy way to save money. We work with three bakeries, which includes Baltimore Cakery, Sugar Bakers and Patisserie Poupon. We are more than happy to serve as the liaison between the bakery, so the only thing on your plate is the cake. You can also have the cake tasting at our office if it is more convenient for you. Talk to your event designed today to learn more about our dessert options and start planning your wedding cake today.
Here are some cakes that were transported in one piece under our watch: