We started the New Year off with Katie and Larry’s amazing wedding at the Bonnet House.  As Katie is a big fan of yellow, the entire affair was designed in silver, yellow and white hues.  The dining tables featured canary yellow linens with daffodil yellow organza overlays.  The magnificent centerpieces were designed with yellow roses, white hydrangea and cymbidium orchids.

The tall crystal candle holders on the tables were to die for! The draping and lighting were spectacular from the spotlights on the pond to the couple’s monogram that illuminated the dance floor all night.  The transparent tent topped off the décor and the guests enjoyed the majestic foliage and ambiance of the Bonnet House. At cocktail hour, the guests enjoyed an array of delicious hors d’oeuvres including seared tuna carpaccio and double cream brie in puff pastry, while enjoying the quaint setting of the Bonnet House’s cozy courtyard. For dinner, the guests enjoyed a served salad of field greens with montrachet goat cheese, hearts of palm, and pomegranate seeds.  The guests then made their way to the stations which included a raw bar featuring fresh stone crabs, jumbo shrimp cocktail, a carving station featuring rosemary roasted rack of lamb and papaya-mango glazed pork loin. Also featured were two more chef manned action stations; a pan Asian stir fry station and a gourmet pasta station.

The classic Sidecar was Katie and Larry’s signature cocktail, a nod to the bride’s late father’s favorite drink. Nations Band rocked the house all night and of course at midnight played the traditional New Years fare.  The guests continued to dance and party the night away until the wee hours of the morning. Everyone had an amazing time!

While admiring the cars, Guests enjoyed a variety of our delectable hors d’oeuvres including:

Baby Lamb Chop Lollipops with Minted Ginger Preserves
Grilled and Chilled Tiger Shrimp with Roasted Red Pepper
Aioli and Caviar Topped Tostones with Key Lime Froth

Later in the evening, tasty offerings from the Carving and Pasta Stations were available for the guests. The Carving station featured a slow roasted Herb and Pepper Crusted Steamship Barron of Beef, carved to order, with delicious Dijon-horseradish Sauce.

Our Gourmet Pasta Station featuring made-to-order pasta dishes. The guests had their choice of a variety of pastas with delicate sauces such as our Sun Dried Tomato Pecan-Pesto Cream and Basil Infused Fire-Roasted Marinara…to name a few.

As the night came to an end, guests indulged in decadent desserts including handmade Chocolate Truffles in a variety of flavors: Passion Fruit and Orchid Milk, Ansellia Dark, and Champagne.

Photography by Tomáš Loewy