May is always a busy wedding month and this was certainly the case for the Nashville City Club. I am always so thankful to partake in events so personal and special to my clients. Daniel and Shannon were married over the weekend and the Club hosted their Rehearsal Dinner on Friday. The event was amazing, as all the details worked on in the months leading up to the big weekend came to life for the couple, their family and friends.
Shannon was fun to work with from the beginning. She hosted the Reception at Sambuca Restaurant, a great venue dear to my heart, as I opened the Nashville location when I moved here. She choose a very distinct look for the rehearsal to compliment the colors and decor of the next evening. The tablecloths were an eggplant satin with back accents and stark white tulips and hydrangeas arranged in a pewter centerpiece, from Oshi, created a rich backdrop that looked stunning.
During a cocktail hour, where guests caught up with old friends and met new family for the first time, they nibbled on Bruschetta and Pork Tenderloin Crostini glazed with a Strawberry and Peach Chutney. Dinner followed, in which guests were served Chef Fonseca’s famous spring mix salad with Bowtie pasta and Boursin cheese, finished with a herb vinaigrette. Guests then choose between a Classic Beef Filet, Pistachio-Encrusted Halibut or Goat Cheese & Sundried Tomato Stuffed Chicken. As a ode to the groom-to-be, the meal was finished with glasses of ice cold milk and triple-layer chocolate ganache and peanut butter cake. Yum!
After an all night party at the Renaissance, where many of the guests were staying, it was time to get married and celebrate some more! Congratulations Shannon and Daniel & Good Luck!
See more pictures at www.nashvillecity.com.