To have your wedding on a holiday such as New Year’s Eve, you have to be ready to make it extra memorable. For Karen and Jim, that was no problem. The Grand Edna Williams ballroom was transformed for over 280 guests into an enchanting atmosphere to ring in not only a new couple, but the New Year as well.

Following a ceremony at Holy Cross church in Holyoke, where both bride and groom grew up attending, guests came to the Log Cabin. The social hour menu consisted of the Special Welcome, complete with cheeses, crackers, vegetables, and dips. Passed hors d’oeuvres included Kobe beef sliders, asparagus fries with horseradish sauce, beef teriyaki with pineapple, Edna’s bleu cheese bread, cumin seared tuna with mango relish, griddled chicken satays, scallops wrapped in bacon, and vegetable spring rolls. The couple created a social hour menu that would please any palette, while maintaining the elegance every wedding deserves. Not only was the food great, but there was also entertainment provided by Ireland Parish for the social hour!

Once guests were seated, they viewed the spectacular tables in front of them. Touches of gold completed the look in chargers, chairs, and in the linens. Menu cards were placed at each setting with the monogram “W”. This monogram was also featured in an ice sculpture, as well as in a Gobo on the dance floor. Monograms are a great way to add personal touches to any event!

Next to the place settings guests saw a glass of champagne for the toast, adorned with a strawberry wedge. Centerpieces were done by Durocher Florist, and they consisted of red roses, holiday berries, and mixed greens in gold cylinders. CJC Event Lighting also did amber lighting around the room, and Marx Entertainment provided entertainment throughout the reception, including playing the couple’s first dance “Grow Old With Me” by John Lennon.

As far as menu for the reception, after the signature breadbaskets, the first course was a tomato gorgonzola soup, followed by Caesar salad prepared tableside. For the main entrees, guests had the choice of the Orchard Chicken (with roasted Fuji apples, brie cheese and a demi glaze), Coconut White Fish (Panko and coconut dusted scrod, served with a citrus cream sauce), and the Petite Filet Beaujolais (grilled filet medallions with sautéed spinach and mushrooms finished with a tarragon glaze). All served with homemade mashed potatoes with caramelized onion, and a Julienne vegetable medley. The vegetarian option was a Stuffed Eggplant (slow roasted, marinated eggplant with a white bean tomato ragu and wild rice stuffing served with grilled vegetables).

After dinner, accompanying the wedding cake made my Log Cabin, guests enjoyed a Viennese Table complete with chocolate, carrot, and cheese cakes, layer mousse cake, pecan pie, apple pie, fresh fruit board with berries, tiramisu, a variety of trifles and mousses, build-your-own ice cream, bananas Jamaican-style, and a candy display. The couple also cut the cake with the same knife that Jim’s parents used at their wedding 48 years ago. Adding some tradition to a wedding can make it extra memorable, especially for Jim’s parents.

While guests were enjoying the evening, at 11 pm a display of finger sandwiches and cheese and crackers was brought out. Since the evening was going extra long, this was a great way to keep guests sustained and enjoying the evening.

Just before the countdown began, party hats and favors were distributed, as well as a champagne toast (sparkling cider for the kids), and the entire party rang in the New Year together. It was an evening that everyone in attendance will definitely remember. Sometimes it can be hard to have such a big event on a holiday without being pushed to the side. This couple didn’t have that problem. By incorporating the New Year into their event, and not the other way around, guests were kept entertained and excited while remembering what they were actually there for.

Congratulations Mr. & Mrs. Woods!

Big thanks to our wonderful bride for providing the pictures featured!