Jill and Geoff were married at the Josephine Leiser Opera Center on July 11, 2009 and Eggwhites had a great time planning their wedding with them.  The bride and groom opted for a low key affair, celebrating their union with an informal party rather than a formal affair.  The décor was white and ivory and the table scapes consisted of varying size candles and gerber daises.

After the heartfelt ceremony, the guests were invited to the downstairs lounge to enjoy cocktail hour where they sampled tasty offerings such as Baby Lamb Chops with Minted Ginger Preserves, while the Eggwhites staff transformed the ballroom from the structured ceremony area to an extraordinary reception and dining room. 

As the bride and groom informally entered the room, (they chose against a formal introduction) guests were already visitng the amazing dinner stations. 

From a traditional Italian Antipasto Station to a cook to order Pasta Station, the guests had an array of menu items to choose from.  The chocolate iced wedding cake was a big hit as well.

We wish Jill and Geoff a lifetime of happiness together!

Photos courtesy of ArtEssence Studio   www.ArtEssenceStudio.com 

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!