Over the weekend, we had our first wedding of the 2012 season at The Ice House: a 4 course, seated dinner!
Jacqueline signed with us and The Ice House before the venue was even complete — dirt floors, zero lighting… girl was brave. She and her fiance Matt are two of the sweetest people, and it is beyond obvious that they truly love each other. They belong together, and everyone’s speeches were testaments to that. We were determined to make her dream day come true — determined.
Jacqueline and Matt wanted their ceremony on the Rooftop, and everyone was holding their breath the morning of while watching the rain pour out our windows. Early in the afternoon, they made the call to move it inside on the Mezzanine (balcony level), and it STILL looked gorgeous. Jacqueline thought of every detail! When her guests arrived she had ice cold Chicago’s Goose Island Root Beer available for them with little straws that said “Cheers.” Her programs were adorable, and the Main Hall was decorated perfectly for her reception. She chose Gunmetal Shantung silver linens from BB&J for her tables, with a Wisteria Shantung purple from BB&J for her cake table to set it apart. Her centerpieces were from In Bloom Again with varied heights: some were on tall silver vases, and over were in smaller clear vases with floating candles on the side. She and Matt let their personalities shine in their cake choice: Cheesecake from Sweet Surrender! Their cake topper was as unique and cute as their cake choice. Alex from Fleur de Lis Events did a fantastic job matching the purples for the uplighting which made the whole room come together.
And now, for her menu! Jacqueline held a cocktail hour outside on the Terrace after her ceremony which included these hors d’oeuvres:
Wild Mushroom Croquettes with Parsley Truffle Cream
Nona’s Meatballs with Smoked Tomato Sauce and Shaved Parmesan
After the cocktail hour, the guests came into the reception with the first course already on their tables.
1st Course: Charcuterie Board
Chef’s Selection of Artisan Cured Meats: Manchego Cheese, Point Reyes Blue Cheese, Capicola, Mortadella, and Salamis with Local Breads and Crackers from Breadworks
As soon as most of the guests had taken their seats, we brought out the second course.
2nd Course: Salad
Young Spring Lettuces with Toasted Walnuts, Marinated Cherry Tomatoes, Goat Cheese Croutons and Roasted Shallot Vinaigrette
Next, was the main course. Jacqueline and Matt also gave their guests a vegetarian option.
3rd Course: Entree
12-Hour Braised Short Rib over Buttermilk Mashed Potatoes with Fresh Sauteed Asparagus
with Breadworks bread and Whipped Butter
Vegetarian Option: Cannelloni with Spinach, Tomatoes and Pomador Cream Sauce
By the time the last few guests were finishing up their meals, the bride and groom decided to cut the cake, say toasts, and dance. While all of this was going on, we were serving the last course.
4th Course: Dessert
Peanut Butter, Turtle, and Plain Cheesecake from Sweet Surrender
Phew! And last but not least, as the night was coming to an end, Jacqueline and Matt had our famous grilled cheese passed as a late night snack… because everyone works up an appetite when they’re dancing. 🙂
Late Night Snack
Grilled Cheese with Red Pepper Jam and Gouda
It truly was an amazing wedding, and we are so grateful that we were able to be a part of their day. Jacqueline and Matt — we wish you the best of luck and a lifetime of happiness!!