Indianapolis is an amazing city with beautiful picturesque locations scattered throughout its urban landscape. One gem that is rarely overlooked, and a very popular photo op spot, is the beautiful grounds of the Indianapolis Museum of Art. While many couples choose to take their wedding photos on the property, we love how incredibly different the backdrop of the museum grounds looks with every photographer’s artistic eye. Taken by Stephanie and Brock Childs of SB Childs Photography, Katheryn and Ron’s wedding day was captured in the loveliest of ways and feels more like a stylized magazine photo shoot than a real wedding! It’s unbelievably picture perfect! Our jaws have hit the ground more than once looking through the photographs they have shared and we cannot wait to see more!
Katheryn and Ron’s cocktail hour and reception were held in Deer Zink Pavilion at the Indianapolis Museum of Art on a gorgeous sunny day. After their ceremony at St. Mary’s Church, the couple and their guests arrived to begin the festivities. Both passed and stationed hors d’oeuvres were available, along with a signature drink before dinner.
Shrimp cocktail shooter, kahn’s signature cocktail sauce
Golden beets, pistachio goat cheese mousse, citrus cranberry jam, crostini
Hickory-smoked duck breast, orange ginger marmalade, savory butter cookie, micro herb
Pan seared crab cakes, red pepper remoulade sauce
Fingerling potatoes, camembert, truffle oil with asparagus tip
Curry lamb croquettes, mint pesto
Oysters on the half shell
Before dinner began, after guests found their seats, the parents of the bride provided a welcome to their guests and Ron’s grandmother gave a blessing. Their timeline throughout dinner was slightly untraditional, but we enjoyed the seamless flow. Once the bride and groom finished their salads, they cut their cake while their guest finished the first course.
Mixed greens, pea tendrils, micro orchids, baby pear, brie, almond coconut granola, ginger hibiscus vinaigrette in a cucumber wrap
Assorted breads, lemon rosemary flatbread, french butter balls and sundried tomato butter
Porcini crusted filet of beef, pink peppercorn demi glace
Hazelnut Crusted Sea Bass with Sweet Pea Sauce
Haricot vert, stem-on carrots
Truffle mushroom potato soufflé
Almond cake, almond cream filling, apricot buttercream filling
While dinner included a duo entrée of both beef and fish, a vegetarian option was available for those guests enjoying a meat-free diet. Grilled zucchini roulade, roasted tomato, spinach, and pesto was served with the same sides as other guests.
For dessert, the bride and her guests enjoyed wedding cake while the groom had his own special treat of homemade cherry pie. Although the sweets didn’t stop there, the guest favors for the evening were macaron towers and were available for guests to take following dinner.
Later in the evening, after hours of laughter, fun and dancing Katheryn and Ron had late night snacks for their guests including assorted miniature pastries and petite sandwiches to nibble on.