Highgrove: Highgrove November Wedding

The weather was gorgeous this past Saturday for our first wedding of November; the skies were clear and a chill was in the air for the evening ceremony. We rarely have a ceremony take place at night, but it turned out lovely for Laurie and Billy with a mantle backdrop and tons of twinkling candles adorning the pergola. Following the sweet ceremony performed by the bride's grandfather, guests made their way into the ballroom and house for cocktail hour. Hot Apple Cider was butler passed to help guests warm up, in addition to our Fried Gulf Oysters with Remoulade Sauce, Fried Green Tomato Crostini with Pimento Cheese and Artichoke Salsa, and Carolina Pulled Pork on Corn Cakes with Collards. The live band provided wonderful jazz during the hour before the bridal party made their way into the party. After the announcement, cake cutting, and toasts, the buffet dinner began and included our Pecan Crusted Bourbon Chicken, Poached Salmon with Lemon Buerre Blanc, Green Beans with Shallots and Almonds, and our Risotto with Leeks and Parmesan. The band then opened the dance floor full swing as guests made their way onto the floor. Following a while of dancing, guests headed outside to have some fun roasting our Homemade Marshmallows and putting together their own S'Mores at our S'Mores table and fire pit on the patio. The happy couple exited the event under sparklers on the front porch. Congrats to the wonderful couple! Food and Drink: Highgrove, Linens: CE Rentals, Flowers: Flowers on Broad St., Cake/Desserts: Sweet Memories, Music: The Common Clay Band, Photographer: Sweet Life