With spring sneaking into Nashville, the City Club kicked off the wedding season with a rehearsal dinner over the past weekend. Full cocktail dresses of spring florals and room full of laughter and love would be the perfect start for the many events planned to come.
When I first met the happy couple and their event happier and supportive family, I was so excited to work with them on such a special event. The planning was a breeze as the menu, décor and event details came together. Bride Jennifer and Groom Reed chose gorgeous centerpieces (done by Caprice at Enchanted Florist). They used a variety of cylinders at different heights filled with pink orchids, deep purple calla lilies, roses and hydrangeas accented by candlelight. And as a perfect compliment, the beautiful Avocado Green Linens from Connie Duglin made the centerpieces just pop.
As the guests arrived, they were welcomed by servers passing lobster bisque shooters, grilled pita pizzas with brie, onions & mushrooms and fried green tomatoes for a Southern Touch. Following the cocktail hour, dinner service began with a baby spinach salad with strawberries, goat cheese, red onions, and tart green apple vinaigrette. The main course was a delicious filet mignon and a jumbo lump crab cake with a spicy remoulade sauce. Executive Chef Fonseca’s crab cakes are a real treat, creamy and delicious. For dessert the guests were served a duo of a melt-in-your-mouth coconut cream pie with a macadamia nut crust and a crustless pear cheesecake.
The night continued with sweet moments and laughs as Jennifer and Reed presented a slideshow and guests began to give their toasts. As the night came to a close, friends and family put on their cowboy boots and headed to Broadway for a little more late night fun.
Congratulations and best wishes to Jennifer and Reed! It was such a pleasure to work with such a sweet and happy couple. I know that you will have a thrilling life together!