21 May

Newfields Wedding : Taryn & Jon

Every detail of Taryn and Jon’s wedding reception at Deer Zink at Newfields was perfect. The entire space transformed into a whimsical garden, with so many décor details it felt quite like a fairy tale. Even the escort board was well coordinated. A large boxwood guest board held romantically calligraphied escort cards – in a light purple ink no less. It was instantly dreamy. In fact, that may be the best word to describe the beautiful design and colors of this wedding reception. From the dresses, to the floral, to the signage at the food stations, everything felt ethereal.

 


 

Of course details and decor are only part of the recipe for an amazing event. Naturally, our favorite aspect is the food. With great balance and variety, Taryn and Jon selected a menu that had something for everyone. Cocktail hour was hosted in Deer Zink Foyer and included both passed and displayed hors d’oeuvres. The couple took advantage of their ability to customize their Special Occasion Package to offer exactly what they envisioned. We especially love their choice to offer a plated salad course before guests were invited to entree stations. In fact, this is the same reception setup we use during our group menu tasting, giving guests the ability to personalize their dining experience.

Signature Drinks
Lavender Scented Prosecco
Old Fashioned

Passed Hors d’oeuvres
Strawberry goat cheese bruschetta with basil balsamic reduction
Stuffed mushrooms with boursin, walnuts
Short rib wellington, truffle oil, sauteed mushrooms, red wine demi glace
Coconut chicken bites, mango curry dipping sauce
Crab cakes, creole remoulade sauce
Smoked bacon wrapped dates, sherry fig glaze

Displayed Hors d’oeuvres
International Cheese Display
Manchego, emmetal swiss, brie courrone, smoked cheddar, druken goat cheese and gorgonzola served with crackers and fresh and dried fruit

Kahn’s Shrimp Display
Jumbo cocktail shrimp served with Kahn’s signature cocktail sauce and lemon slices

Champagne Toast

First Course
Plated Salad

Summer greens, avocado, red onion, oven roasted tomatoes, Parmesan crisp, champagne vinaigrette

Second Course
Japanese Sushi Station

Chef’s choice of tuna, smoked salmon, eel or shrimp nigiri, california rolls, spicy tuna rolls,
tuna rolls, salmon rolls, and veggie rolls with wasabi, pickled ginger and soy sauce

Italian Small Plate Station
Mushroom ravioli, sautéed garlic spinach & roasted wild mushrooms, truffle cream sauce –

American Small Plate Station
Blackened jumbo tiger shrimp, three cheese grits, wilted green & smoked bacon

English Small Plate Station
Braised beef short rib, red wine demi-glace, truffle polenta, baby stem on carrots

French Small Plate Station
Chicken cordon bleu with herb butter haricot vert and roasted potatoes

Third Course
Wedding Cake
Chocolate cake, salted caramel, chocolate buttercream filling
Almond cake, blackberry coulis filling with fresh blackberries, goat cheese buttercream

     

 

Vendor Team

Photography: Jessica Strickland Photography

Wedding Planner: Boldly Chic Events

Vintage Decor: Violet Vintage

Escort Board Cards & Lettering: Interprintations

Band: Living Proof

Specialty Rentals & Lighting: Michalelangelo’s Events

Florist: Isibeal Studio

 

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