Any wedding planner will tell you that it’s important to make your wedding your own. Follow the trends, if you choose, but infuse your personality and style into your wedding to make it magical and memorable for you. We couldn’t agree more and we love seeing couples that choose to incorporate unique elements that showcase their personality or their interests. Katie and Anthony did just that with their Indiana State Museum wedding earlier this summer.
With all that glitters being pink and gold at this reception, Katie and Anthony showed off their love of science where each of their guests could see it… Their escort board! Being a vital piece for every wedding, the escort board (or escort cards if you choose) are fundamental in directing your guest to the table you’ve selected for them. Guests loved the personal touch the escort board showcased, along with the rest of the décor glimmering from the sunlight pouring in from the large floor to ceiling windows of the O’Bannon Family Great Hall.
Taking advantage of the mild weather, guests enjoyed cocktail hour along the canal against the backdrop of downtown Indianapolis. The skyline giving off a true urban vibe to the modern waterfront. Gondolas filled with wedding guests went up and down the canal, the sounds of song carrying through the air, accompanied by the laughs of friends and family of the bride and groom. Katie and Anthony took to the L.S. Ayres Tea Room with their bridal party and immediate family for a private champagne reception before joining their guests outside for butler passed hors d’oeuvres.
Fingerling potatoes stuffed with camembert, truffle oil and asparagus with spring onion
Five spice beef short rib wontons with ginger hoison dipping sauce
Sous vide scallops on a crispy tortilla with key lime marmalade & cilantro
The O’Bannon Family Great Hall welcomed Katie, Anthony and their friends and family under the splendor of the Indiana statue. Chiavari chairs with ivory cushions circled gold empress linen covered tables, with napkins to match. Tall floral centerpieces in gold vases towered over special tables for the parents and short floral arrangements sat centered on other tables providing a punch of color.
Katie, Anthony and their attendants sat at a unique version of a king’s table. Between two rectangular tables set for eight was a small table bridging both attendant’s tables; perfectly sized for the bride and groom to enjoy a great view of their reception and positioned to socialize with their bridal party.
After guests were called to dinner and seated grand introductions were given of the bridal party and both bride and groom, followed by a welcome from Katie’s father and a formal mealtime blessing by the couple’s pastor. Prior to dinner, Katie and Anthony cut their cake and shared a slice as their first meal together.
Caesar salad with romaine lettuce, grape tomatoes, roasted garlic croutons,
parmesan reggiano and Caesar dressing
Served with assorted rolls and lemon-rosemary flatbread with sun-dried tomato butter and French butter balls
Manchego and chorizo stuffed chicken with red pepper and almond romesco sauce
Hazelnut crusted chilean sea bass with a sweet pea sauce
Cassoulet of lentils and vegetables bundled in Napa Cabbage placed on stacked grilled vegetables and served on mushroom and Parmesan Risotto
With gruyere and baby leek potato gratin
And green and white asparagus wrapped with carrot and julienne of peppers
Classic red velvet cake with cream cheese buttercream filling
Almond cake with amaretto buttercream filling
Chocolate cake with salted caramel and chocolate buttercream filling
Vanilla cake with dried French lavender and vanilla honey buttercream filling
Family and friends danced the night away to the sound’s of Indianapolis’ own My Yellow Rickshaw. Marquee lights were strung throughout the event space emanating a soft golden glow above the dance floor once the lights dropped.