While Russell and Bryan exchanged their vows in Ireland back in December, they chose a warm June night to celebrate with family and friends at Graeme Park. Forgoing all of the usual reception protocol (the toasts, the dances, etc.) they held an elegant dinner party where the focus was the fabulous food and flowers.
A cocktail hour, with live music, was held in the tented courtyard in front of the 19th century barn.
Guests enoyed fruit and cheese arranged on a table featuring a gorgeous floral centerpiece and various cheeses, crackers, artisan breads, nuts, and fruit, as well as hot and cold butlered hors d'oevres.
Even the wine glasses were arranged artistically behind the bar.
When guests made their way back to the tent, they were greeted with their table assignments on a central table with flowers and the couple's initials in big, stand-up letters that reflected the monograms they used on the menu cards.
Each table was dressed in classic white linens and set with white china, which allowed the floral arrangements to take on the starring role. Each table had a unique arrangement and a hand written table number held in place by a wine cork and featuring names of various wines.
The dinner was catered by Jamie Hollander of New Hope and included mixed field greens with balsamic viniagrette, wild mushroom ravioli in sage butter and cream, orange chipotle glazed pork chops over thyme and garlic potato puree, and plates of fruit, seasonal berries, assorted nut and fruit tarts and chocolate truffles for dessert.
The meal was accompanied by live, light jazz music and later followed up with more danceable numbers played via an iPod.
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