Saturday, June 20, 2015

A Wedding at Graeme Park: Abby & Rick


Abby and Rick chose to say their "I Do's" in front of the historic Keith House at Graeme Park. Afterwards guests were invited back to the Open Aire Affairs wedding tent for cocktails, hors d'oeuvres, and a dinner prepared by Catering by Rich. The buffet menu included: Cesar salad, chicken Parmesan, pasta primavera, roast beef, red potatoes, and string beans.

The tent was decorated in classic white linens and natural centerpieces with lush white roses and lots of greenery, displayed on top of slices of wood with moss.


The table numbers were perhaps my favorite idea yet: each featured pictures of the bride and groom at the age that corresponded with the number on the table. Here they are at 9 years old.


The sour cream pound cake with buttercream icing wedding cake was created by Elizabeth Joyce Custom Cakes - Elizabeth Joyce just happens to be Graeme Park's board president Beth, and any of our staff or volunteers can attest to the deliciousness of her cakes and cupcakes.


The Groom's cake was sweetly baked by his new mother-in-law and was his favorite carrot cake. Elizabeth Joyce Custom Cakes did the cream cheese icing and tuxedo decoration.


Congratulations Abby & Rick and thank you for choosing Graeme Park.






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