Archive for the ‘Weddings’ Category

We had the pleasure of working with Terry & Chris on their wedding over Labor Day weekend at one of Washington’s best-kept secrets- The Brewmaster’s Castle (also known as Heurich House). This late Victorian home provided a great city venue for the couple! The ceremony took place in the courtyard and cocktails followed in the house, with tours available.

Terry & Chris put so much effort into every detail of the planning and design of their wedding. From antique memorabilia to having their pets being included in the ceremony, it was truly a wedding that represented the couple! They collected every piece of china and fabric for their napkins so the wedding would reflect their style. The couple also made all of their escort cards and place cards.

The menu included:

PAN-SEARED CHICKEN WITH KALAMATA OLIVES & PRESERVED LEMONS

SUN DRIED TOMATO CRUSTED COBIA

ASIAGO, OREGON MOREL & WILD MUSHROOM TART

ROASTED YUKON GOLD POTATOES WITH ROSEMARY & SHALLOTS

BABY BRUSSELS SPROUTS

ARUGULA SALAD

COUNTRY BREADS

Instead of doing a traditional wedding cake, Terry & Chris opted for doing an assortment of pies from Dangerously Delicious Pies on H Street and milk displayed in shot glasses. Guests loved the unique treat!

We had so much fun getting to know Terry & Chris and being a part of their special day!

Stacey Benefield

*Special thanks to Scott Nelson at Heurich House & Eva Lampert Photography

We had the great pleasure of not only catering Maggie & Michael’s wedding in July but getting to know the fun couple! The ceremony took place at Old Presbyterian Meeting House and the reception was held at the George Washington Masonic Memorial.

Guests were greeted at the Masonic stairs with delicious hors d’oeuvres and Pimm’s cup. Cocktail hour took place on the stairs overlooking a gorgeous view of Old Town and a glance at the Washington Monument. The Masonic Memorial also offered tours to the guests! Maggie decided on incorporating helium balloons throughout the evening which became a crowd hit and made for excellent pictures!

The menu included gazpacho soup with a tower of tomatoes, hearts of palm and avocado, Maryland crab cakes, sweet potato gratins and sautéed sweet corn.

We had so much fun planning their wedding from dress fittings to the cake cutting! It was an absolute treat to plan their wedding!

Special thanks to Jack Lucky, Jennifer Chase Photography, MarcParc Valet, Syzygy Events & The Dicken’s Band.

Stacey Benefield

We had the pleasure of working with Matt & Chris on their July wedding at the Meridian House on Crescent Place. This historic house provides an excellent backdrop of 18th century French drawings and Oriental porcelains.

Guests were greeted in the Loggia and escorted to the gardens & lawn where the ceremony took place. Following the ceremony, guests enjoyed hors d’oeuvres and cocktails in the courtyard with a jazz trio playing in the background.

The menu included gazpacho soup with a tower of tomatoes, hearts of palm and avocado, chipotle & preserved lime chicken, pommes de terre anna & sugar snap peas. Matt and Chris put thought into every aspect of the ceremony, food & décor, which made the wedding all the more memorable. Matt & Chris made the chocolates that were delicately placed in the handmade boxes that were used as the guest favors. Matt’s aunt also made the five tier wedding cake.

We loved getting to know Matt & Chris and sharing in their special day!

Special thanks to Meridian House, Hay McKenna Photography, Frost Lighting & Chris Laich.

Stacey Benefield

We recently catered the opening of the Hillwood Museum‘s latest production, Wedding Belles, which was featured in the New York Social Diary. The Hillwood Estates are a beautiful location for an event and despite the early rain, it proved to be a wonderful evening. We were also thrilled to create our own custom wedding cake for the event as well as a selection of heart-shaped desserts.

It was our pleasure to be a part of the first wedding at The Yards Park. It is located in the Capital Riverfront neighborhood next to the Nationals Stadium. The day of weather was perfect for this outdoor venue. The ceremony and cocktail hour were located on the upper level terrace and our bride made her entrance while crossing the bridge. Following the ceremony, there was a seven course dinner served under the bridge. The menu, created and executed, by Chef RJ Cooper of DC’s Rogue 24, included:

PASSED HORS D’OEUVRES:

HEIRLOOM TOMATO TARTARE/BALSAMIC CAVIAR/PARMESAN CRISPS

TUNA TARTARE/SESAME CONE/WASABI ICE CREAM

CUCUMBER-SHEEP’S YOGURT SHOT/SALMON ROE/SMOKED SALMON BUBBLES/EVERYTHING “BAGEL”

PIQUILLO PEPPER/GRILLED TOFU/OLIVE OIL POWDER

GOUGERES/WHITE TRUFFLE OIL/CAVE AGED GOURMINO

FIRST COURSE

URUGUAY OSSETRA CAVIAR/BUCKWHEAT/CRAB/

APPLES/CREME FRAICHE/BLOSSOMS

SECOND COURSE

GRILLED ASPARAGUS/PISTACHIOS/

OLIVES/TRUFFLE EMULSION

THIRD COURSE

FIELD VEGETABLES/MOZZARELLA SKINS/

CLEAR GAZPACHO/MICRO HERBS

FOURTH COURSE

CORN-MASCARPONE AGNOLOTTI/

CORN TEXTURES/VANILLA EMULSION

FIFTH COURSE

SWORDFISH COLLAR/OLIVES/SMOKED EGGPLANT/

BOUQUERONE ANCHOVY/LEMON ASH

SIXTH COURSE

CAMEMBERT/FIELD CELERY/

GRAPE RELISH/BLISS VINEGAR

DESSERT

MICRO BRIDE’S CAKE/LEMON/POPPY SEED

MICRO GROOM’S CAKE/CHOCOLATE/PEANUT BUTTER/CARAMEL

*Special thanks to RJ Cooper, The Written Word & Bash DC.

Stacey Benefield