November 17 Highgrove Wedding

Two more beautiful weddings for November at Highgrove, and we were happy to celebrate with these two sweet couples!

Our Saturday wedding was a fabulous event for 140 guests-- all there to celebrate the marriage of Ashley and Travis. The couple welcomed their guests with Hot Apple Cider on the patio before being escorted to the ceremony area. The couple so thoughtfully provided warm fleece blankets for the ladies during the chilly afternoon ceremony. The pergola was decorated beautifully with autumn colored flowers adorning the wood and a live string quartet played the lovely music. Following the service, guests made their way up to the patio and into the ballroom for cocktail hour. Ashley surprised her groom with an impressive Petey the Pirate ice sculpture next to the bar-- which was just another nice touch to the already beautiful patio. Guests dined on our Fried Green Tomatoes with Homemade Pimento Cheese, Crab Cakes with Aioli Sauce, and Risotto topped with Braised Short Ribs in mini eclipse bowls. The ballroom was warm and welcoming for the reception, with the fireplace lit and the uplighting just breathtaking! Following the first dance and champagne toasts, dinner was served 'Strolling Style' with our Crepes (Chicken Cordon Bleu and Seafood), Carved Beef Tenderloin alongside of our Garlic Roasted Mashed Potatoes and Pecan Crusted Bourbon Chicken, and Carved Pork Loin with Homemade Bleu Cheese Chips and Carolina Slaw. The food kept coming... with Dessert Crepes after dinner, our S'Mores Station outside on the patio, and a cupcake table. The party continued on with lots of dancing and sparklers to end the night. Congrats to the happy newlyweds! Food and Drink: Highgrove, Linens: CE Rentals, Flowers: Brides and Bouquets, Cupcakes: Sweet Memories, DJ and Uplighting: Island Sound, Photographer: Tara Parker

The beautiful pergola during the ceremony

The bar with ice sculpture

The head table and fireplace

The cupcake table

A little blurry... the ballroom

Highgrove 11.10 Wedding

Another beautiful weekend with two beautiful weddings at Highgrove. Our Saturday wedding was a lovely affair for Kacy and Andrew with an ivory and navy blue color scheme. The couple shared their vows in a simple ceremony overlooking the lake while 100 close family and friends watched on. Cocktail hour was enjoyed on the patio and featured our Crab Cakes with Aioli Sauce and Cheddar Biscuits with Honey Mustard and Ham. The bride and groom also treated their guests to two signature drinks-- a special Whiskey and Coke (the groom's favorite) and also a Cranberry and Vodka. As the sun set, the ballroom doors were opened as guests were invited in for the dinner reception. Following the first dance, dinner was served Family Style and included our Garden Salad, Salmon Poached in White Wine, Beef Tenderloin with Horseradish, Carrots in Vanilla Bean Butter, and Roasted New Potatoes. The dance floor opened for a while before guests took part in the champagne toast and then enjoyed cake. The night ended with sparklers on the front porch. Our best to the newlyweds! Food and Drink: Highgrove, Flowers: Family and Expressions of Love, DJ: A Touch of Class, Cake: Cinda's Creative Cakes

The ballroom in ivory satin table clothes

The beautiful cake

Sweet heart table in front of the fireplace

Garden Salads for dinner

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

Our Carolina Pulled Pork on Corn Cakes with Collards

The buffet in the house

Hard to capture on film-- but this was the evening ceremony at the pergola

The ballroom-- silver, black, pink, and white were the colors

The dessert table

The beautiful sweet heart table in front of the warm fireplace

Our Fried Green Tomato Crostini with Pimento Cheese and Salsa