Gina and Steve were married at Graeme Park on a lovely evening in June. Guests were greeted with plenty of hand painted signage to let them know the layout and where to go.
The I-Dos were said with the pond as the backdrop
and then guests headed off to the barn yard for wine and appetizers prepared by Duck Deli BBQ Restaurant of Doylestown.
After the cocktail hour, guests were greeted at the door of the Open Aire Affairs wedding tent with their escort cards and a beautiful purple, white and yellow color palette inside.
Centerpieces were simple mason jars with lemon slices and baby's breath, and tables were set with purple linens and square, white plates.
The wine bar made use of the same style galvanized pails that held flowers around the ceremony site and also featured a sangria.
Dinner, also by Duck Deli included BBQ, mac & cheese, potato salad, salad, and corn bread. The towering 5-tier wedding cake featured layers of lemon and chocolate chip cake covered in rustic buttercream frosting and accented with raffia and sunflowers. It was baked by Graeme Park's board president, Beth MacCausland, who has been creating special occasion cakes for many years (we can put you in touch with her if you happen to be in need of a cake - as chief taster, I can tell you they are delicious as well as beautiful).
So there would be no excuse not to dance, baskets of flip flops in all sizes were made available, and while I didn't have the camera on me later in the night, I can tell you this was a dancing crowd. I don't think I've seen the dance floor more packed.
Congratulations Gina and Steve and thank you for choosing Graeme Park for your special day.
