Highgrove October Wedding

This was our last event for the month-- and what a chilly fall day it was! It started off cloudy and rainy, but by the afternoon the blue sky was clear and a crisp breeze greeted guests for the outdoor ceremony of Laura and Seth. The ceremony music was provided by a string quartet which made for a special entrance for the guests, bridal party, and bride. The couple were joined by 160 friends and family for the exchanging of their vows overlooking the lake with the beautiful, colorful fall trees in the background. Guests then enjoyed cocktail hour in the house, on the patio, and in the ballroom where the fireplace kept everyone toasty. Hors d' oeuvres included Bruschetta, Coconut Shrimp, Mini Barbecue Sliders, and Brie and Apricot Phyllo Purses. The newlyweds then made their way into the ballroom for the start of the reception and a Family Style dinner. The menu included Spinach Salad with Poached Pears and Walnuts, Pecan Crusted Bourbon Chicken, Beef Tenderloin, Garlic Roasted Mashed Potatoes, Seasonal Vegetables, and Rosemary Bread. Sweets were also served, as guests enjoyed the delicious wedding cake and Heath bars (a favorite of the bride and groom) at their seats. This was a dancing crowd and they spent the remainder of the reception having fun on the dance floor before sending the couple off to their antique get-a-way car with sparklers on the front porch. It was the perfect end for a fabulous month of weddings at Highgrove. Food and Drink: Highgrove, Linens: CE Rentals, Flowers: The Flower Cupboard, Cake: Susan Ellis, String Quartet: Ted Wagner, DJ: Garrett Brooks