Posts tagged Wedding

 The Log Cabin & The Delaney House has been chosen to receive the Bride’s Choice Awards^™ 2011. This award recognizes the top 5 percent of local wedding professionals from the WeddingWire Network who demonstrate quality and service excellence in the wedding industry.

Check out the Log Cabin and Delaney House on WeddingWire here

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!

When anyone goes to a wedding, their biggest concern, usually? The menu. They might’ve already chosen via a menu card with the invitation, or they could be thinking of disastrous combinations with a buffet. Luckily for the guests at this wedding, they’re attending an event at the Log Cabin, and this couple knows how to design an amazing menu. 

Now, we’ve already seen their choices from the rehearsal dinner and social hour, so we know that these two are going to continue to “wow” their guests with the menu for the main meal. To begin, guests were served an appetizer at their tables of Jamaican chicken served on Gorgonzola cous cous topped with a tarragon sauce. For most, this would suffice as a meal, but here, we’re only getting started. 

From the appetizer, guests were welcomed to food from a variety of stations set up around the Grand Edna Williams ballroom for the dinner. The first was a risotto station featuring Tuscan chicken risotto, spinach and artichoke risotto, and a seafood risotto, all chef prepared to the guests order. The second station featured a variety of salads. These included Caesar, Savannah belle, cheese chop chop, marinated mozzarella pesto tortellini, the signature bread and shrimp cocktail. 

The station train doesn’t end there. The guests continued on to a bistro bar featuring margarita chicken, bistro sirloin, grilled salmon with a cucumber-dill sauce, and two fresh seasonal vegetables.

The fourth station was a potato melange station (one of my favorites! This station is great for any event, and brings a fun flavor to it), which featured mashed potatoes and potato skins with a variety of toppings including: bacon, broccoli, cheese sauce, sour cream, peppers, chives, salsa, whipped butter, cheddar cheese, onion, chili, red pepper, sauteed mushrooms and onions, Tabasco and assorted butters. 

The final dinner station was seafood featuring crab cakes, assorted sauces and crackers, a decadent lobster macaroni and cheese, baked scrod with a lemon seasoned bread crumbs, and New England clam chowder. 

After dinner, guests were welcomed to another station of sweet treats! You would think after all of the options at the social hour and dinner no guest would have any room left, but after seeing what this station included, you’d make room, too. This station included chocolate and cheese cake with assorted toppings, tiramisu, dark and white chocolate tuxedo cake, cannolis and eclairs, build your own ice cream sundaes with all of the fixings, a chocolate fondue fountain, and assorted candy in addition to their wedding cake!

There was an international coffee station with espresso, cappuccino, flavored specialty coffee drinks with assorted liquers, which of course was all accompanied by traditional coffee, tea, and decaf. 

Guests also enjoyed an open bar for the entire reception, accompanied by a custom martini bar with an ice luge. The bar served frozen drinks as well, to go with their theme, and of course, their signature “Plantini”! 

Completing the night was the entertainment, DJ Rob Alberti of After Hours DJ, to which the guests danced the night away with relaxation and laughter. 

This wedding could not have come together any better. A perfect summertime wedding, with personal touches and full of flare and flavor. To the new Mr. and Mrs. Plante, kudos for your vision and excitement for this big day, you’ve certainly impressed this blogger. 

Next up: We haven’t seen the last of these newlyweds! Stay tuned :)

As we’ve seen thus far, this couple surely has no problem bringing out their personality through the menu at their rehearsal dinner, and as I’m sure you can all assume, they did that again at their reception’s social hour. This menu, while a bit more gourmet than their rehearsal dinner, still brought a flavor and flare all their own, while incorporating the Caribbean and summer style shown in their decor. 

While many people choose to have a crudites display during this hour, which is always a winner, this couple took a different route with a fondue display. This featured a variety of fondues, assorted crackers, crustinis, and fruits (I love this idea. Let’s the fun start right in the beginning!). The display was accompanied by some passed hors d’oeuvres. These included: mini chicken kabobs, mini tenderloin kabobs, sausage stuffed mushroom caps, scallops wrapped in bacon (these, while always a hit anywhere, are PHENOMENAL at the Log Cabin, I’ve never seen anything go so quickly!), gorgonzola potato pancakes with shaved sirloin, and fried shrimp with mango salsa. This last bit, the shrimp with mango salsa, really stuck out for me. It’s the perfect thing for this type of wedding. A clearly summer food with Caribbean influences that allows for some fun while eating. 

The social hour, though it sounds complete with the food, only gets better. Even though it was a bit of a rainy day, the Log Cabin had a plan for that. The social hour, which normally would be held mostly outside with the amazing view over the valley (see below picture!) was held in the Southampton Room, so there was no stressing over the rain here! 

(On a clear night, the view at dusk from the Log Cabin is amazing!) 

This social hour gets even better with the entertainment. This couple, staying with their summery, Caribbean theme had some live music. Not just any live music of course, but music provided by a steel drum player. Pairing this entertainment and some frozen drinks and their signature drink (one of my favorite trends! One that personalizes your wedding with little effort!), the “Plantini”, this social hour was sure to set the tone for the rest of the evening. 

I wonder what this couple had in mind for the rest of the evening….check back tomorrow to find out :)