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!