Nicole & Patrick got married! WOohooo. I was glad to help out at the wedding. Boy, if I am really going into the wedding planning business, I’m gonna need assistants. It’s a lot of work!
I got to Nicole’s apartment around 12:30pm. Picked up all of the candy buffet jars, candies, photo frames, scrapbook items, candles, decors, etc. My little IS-250 was packed!!! Finally arrived at the Malibou Lake Mountain Club and unloaded the stuff around 1:30pm, was already behind schedule. Good thing, Meredith Pollard, the on-site coordinator/catering manager (for Truly Yours Catering) was super nice and professional. Her staff took care of most the table settings and candy buffet.
I’ve never had to climb a ladder to hang anything, afterall, that’s what husbands are for, right? But I had to do it this time, all by myself, to hang up Nicole’s pretty pink chinese lanterns. Since there were no lighting inside the lantern, hanging them up on the patio was fairly easy. I counted about 6 beams and 3 lanterns for each. Alternating the colors between magenta, pink and white made it look extra fancy. We used left over ribbons to add some accent. While I was ‘hanging’, Angie, the maid of honor, helped set up the place cards, and scrapbook table.
Meredith and her staff laid out the candy buffet over black table cloth on the back counter area. The various shades of pink, white and black made the 15+ apothecary candy jars extra elegant. Nicole and Angie bought pink paper bags and jazzed them up with a note card to let guests fill up the bag with their favorite candies. Each bag was laid on the black napkins as part of the table setting.
Truly Yours Catering catered the hors’ devours and dinner buffet. The menu looks like this:
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Phyllo Triangles Filled With Spinach And Feta Cheese
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Grilled Basil Tiger Shrimp
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Crispy Potato Pancakes Served With Sour Cream
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Beef & Blue Cheese Wrapped In Bacon
- Bruschetta With Garlic Infused Olive Oil, Mozzarella & Tomatoes
Dinner
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Mediterranean Style Fusilli
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Pasta With Large Shrimp, Feta Cheese, Fresh Roma Tomatoes,
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Artichoke Hearts With Greek Green And Black Olives
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Grilled Chicken Breast With Garlic, Rosemary, Wild Mushroom in a Light Marsala Wine Sauce
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Oven Roasted Garlic Baby New Potatoes
- Fresh Steamed Vegetables
The cake from Porto’s Bakery was yummy. Bottom layer was carrot cake, middle layer was chocolate, top layer was white. Everyone wanted seconds!
Everyone loved the photo booth (by Party Booth) and making a guest book for Nicole. Of course, our Disney Family art team went a bit crazy with the photos, squeezing in a gazilion people in one shot. Nicole’s gotta get a kick out of reading the scrapbook we put together.
Awesome Wedding!
