The Show Must Go On! Wedding at the IMA

No one wants to fall ill on their wedding day. Yet, if you do- what do you do? It’s an incredibly tough decision that no one ever wants to make. It’s a situation no one ever wants to be in to start with. Your wedding day is the culmination of months of planning, anticipation and excitement. So, what would you do if you or your fiance falls ill?

Unfortunately, we had a recent couple who had to make this tough choice. Either cancel the wedding or on with the show. They decided that even with the bride unwell, the show must go on. With the support of their friends and family, they were married and their guests were able to enjoy the reception. Even though the bride was ill, they made the best of an awful situation.

Guests enjoyed a self-serve beverage station with iced green tea and berry lemonade during the hors d’oeuvre hour. Hors d’oeuvre displays were also available for everyone to nibble on.

Fruit Skewer Display
Fresh melon, grapes, strawberries and pineapple skewers
with strawberry grand mariner dip

Bruschetta Display
Toasted baguette slices, cucumber olive salad,
Basil, tomato & garlic spread,
and roasted red pepper relish

Italian Charcuterie Display
Assorted Italian meats and cheeses
Genoa sopressata, moretadella and proscuitto
Sotto cenere, fontina fontal, pecorino toscana cheeses
Olives, roasted peppers, dried figs,
Italian breads and crackers

Vegetable Shooters with Ranch

During the hors d’oeuvre hour and right before guests were welcomed into the main reception space, escort cards were displayed on a table covered in blush linen. Their escort cards doubled as guest favors, succulents in mini green planters. They were perfectly paired with the blush and green colors of the reception space.

Each table was covered in white linen and surrounded by a gold chiavari chair with a white chair pad. Each centerpiece featured a floral piece with a variety of flowers in shades of pink and hints of green with earthy touches  like twigs. Several plants and trees were brought into the reception space to make it feel more natural and like a garden.

Even though no choice of entree was offered, every menu card at each seat was also a place card – printed with the guests name above the evening’s menu. Guests enjoyed a three course meal and hosted soda and waters throughout the night.

First Course
Mixed field greens with hazelnut crusted goat cheese, sweet pickled golden beets, orange segments, dijon mustard vinaigrette
Assorted breads, french butter, and sundried tomato butter

Second Course
Thyme grilled chicken breast, lemon pepper coulis, roasted sweet baby golden potatoes with fresh thyme butter, and baby ratatouille

Third Course
Lemon cake with bluberries and lemon curd filling and vanilla cake with caramel and malte buttercream filling

Weddings are an important part of life’s milestones and we feel awful that our bride couldn’t enjoy the celebration of her marriage. With weddings come symbolisim and tradition. This wedding had no grand introductions or dances or cake cutting because the bride was too unwell to participate. We didn’t want her to miss all of the joy, so her event specialist, Freddie Klagstad, spoke with the mother of the bride shortly after things got underway and suggested our chef remove the top tier of her beautiful four tier cake so that her daughter and new son-in-law could cut the cake later and even take a photo or two if she were feeling up to it. The mother-of-the-bride was incredibly appreciative of the gesture and agreed.

We wish the two of them a lifetime of happiness and hope that despite the unforeseen setback, they enjoy their marriage to one another.