All photos in this blog post, credit to NoLo Weddings & Events.
One of our fifteen events last weekend took place at the Baltimore Museum of Industry. We had a lovely time catering this Baltimore Museum of Industry wedding for Amy and Buzz last Friday night. One of the many great things about the Baltimore Museum of Industry is that it is a unique museum that enlightens your guests about the industrial history of Baltimore. Whether your guests are from out of town or local, it provides genuine entertainment for your guests. Plus the venue overlooks the Inner Harbor, providing a priceless backdrop of iconic Baltimore spots.
What made this wedding even better was getting to work with NoLo Weddings and Events. All of the photos featured on our blog today came from their instagram account (@noloweddingsevents). Thank you to them and to all other vendors that tag us on social media!
Cocktail hour took place in the front of the museum near some of their permanent collections like the Decker Gallery, the Pharmacy, the Machine Shop, and many others. Guests wandered in and out of exhibits while enjoying cocktails and appetizers. We had a lovely stationary appetizer table with our Cinnamon Seared Tuna with sesame brittle on top of a seaweed salad, with a spicy plum sauce. We also had a beautiful Charcuterie display of assorted cheeses like brie, manchego, reggiano parmigiano, blue cheese; and meats like prosciutto, capicola, kiesler and sopressata with a Baltimore beer mustard. To compliment the meats and cheeses we had glazed nuts, dried cranberries, and fresh melons.
After cocktail hour, guests went to their seats where we had a salad pre-set for them to enjoy. We served a field green salad with a black berry vinaigrette that was the perfect spring salad for this Baltimore Museum of Industry wedding. Amy and Buzz then had their first dance in front of their family and friends.
After the first dance and introductions took place, it was time to open the buffet. For the main course we served chicken meuniere, which is a lightly breaded chicken breast with fresh lemon juice and parsley butter. We also served beef tenderloin with a cabernet sauce, and a radiatore pasta with a pesto cream sauce. To accompany these entrees, we served grilled asparagus with olive oil and fresh herbs.
For dessert, there was an assortment of cake from Yia Yia’s Bakery. Amy and Buzz spent the rest of the night dancing and celebrating with their family and friends. Congratulations to this amazing couple!
