Katie & Rob

Katie & Rob celebrated their wedding on a beautiful summer day in July. This was a special wedding for Birchwood Manor to host because Katie’s parents, Lynne and Albert, are longtime friends of our family.

As you can imagine, we were thrilled with their choice of venue!

Cocktail Hour

As guests arrived they were greeted with a glass of champagne with fresh berries and an assortment of butler passed hors d’oeuvres including steamed oriental dim sum, beef teriyaki brochettes, and bacon wrapped sweet chili chicken.

Guests then sampled from an array of hot silver chafing dishes such as fried calamari, broccoli rabe with sausage, and sliced filet with wild mushroom demi-glace. There were also cold displays of international cheeses with fruits, crackers, vegetable crudité, and Italian antipasto.

Additionally, guests ventured among a variety of chef’s stations featuring wok stir fry, mezzi rigatoni with prosciutto and caramelized onions, carved teriyaki flank steak, roast suckling pig with apple chutney, and the longstanding favorite – mashed potato station.

Although the most popular station seemed to be the seafood spectacular of fresh jumbo gulf shrimp, littleneck clams, oysters, cocktail lobsters, and snow crab claws, all on display in an actual boat, perfect for a summertime wedding!

Dinner Reception

After cocktail hour, guests took their seats in the Jefferson Ballroom to await the formal introduction of the new mister and missus. A four course dinner was served with choice of three entrées including prime ribs of beef, au jus, French breast of chicken in a champagne sauce, and grilled salmon in a shallot, tarragon, white wine cream sauce.

Katie and Rob’s tiered wedding cake was custom baked and decorated in our bakery. They chose a white cake with vanilla custard and strawberry filling. They also opted for the extravagant Viennese Table of delicious desserts for a sweet way to end the evening!

Photography and Slide Show by Anthony Ziccardi Studios