As American Pharoah was making history winning the Triple Crown, we had the pleasure of catering a spectacular Harwood Farms wedding. Alison and Todd’s Harwood Farms’ wedding was a stunning, rustic farm wedding. Without a cloud in the sky, Alison and Todd had their ceremony underneath Harwood Farm’s walnut tree. Upon arrival, guests could help themselves to a drink from the bar. One of Alison and Todd’s friends even brewed a pale ale called the, “Ostrombrau,” for Mr. and Mrs’s Ostrom and their guests.
After the ceremony was over, guests were free to enjoy appetizers, drinks and outdoor games. Alison and Todd had numerous lawn games available to their guests including corn hole, ladder golf, giant Jenga, Kan Jam, and giant Connect Four. For appetizers we served Maryland crab dip, our Middle Eastern Trio of hummus, babaganouch, olive tapenade, Torta Basil (chevre cheese, sundried tomatoes, pesto and pine nuts), and our contemporary crudites of seasonal vegetables.
Alison and Todd also had apples and carrots in a basket for their guests to feed to the horses. They even thought to bring a photo of how to properly feed a horse, so that their guests would know. Between the horses and the landscaping at Harwood Farms, there was no shortage of photo opportunities at this summer farm wedding!
We designed a stations style meal to fit this fun Harwood Farms wedding. Alison and Todd’s wedding stations included:
-Southwestern Fajita Station featuring Grilled Chicken, Beef, and Summer Vegetables. Guests were able to add their own toppings including sauteed peppers and onions, cheddar cheese, lettuce, sliced black olives, diced tomatoes, scallions, jalapenos, salsa, sour cream, and guacamole. We also had our Fiesta Rice to go with the fajitas.
-Maryland Seafood Station featuring Tilapia Sliders with a lemon aioli, Jumbo Shrimp Cocktail with spicy cocktail sauce, and Old Bay seasoned Tater Tots.
-Kabob Station featuring Grilled Chicken Kabobs with Chimichurri Sauce, and Grilled zucchini, yellow squash, mushrooms, red onion and tomato Kabobs with Chimichurri sauce. To go with the summer kabobs we served our Cucumber and Watermelon salad, and our Sundried Tomato and Cappellini Salad.
Finally, we designed two wedding dessert bars. An ice cream sundae bar and a s’mores bar. Alison and Todd’s guests had so much fun roasting marshmallows and creating their own ice cream sundaes. It was the perfect way to top off this Harwood Farms Wedding.
Congratulations to Alison and Todd! We had so much fun being a part of your summer farm wedding. A special thank you to Alison’s uncle, Jim, for sharing these photos from their special day.