December 20, 2011
Halcyon House was awash in pretty pastel shades of peach and periwinkle, blush and blue, sage and salmon for this lovely ceremony and dinner reception. The DC couple worked with the talented planners and designers at A. Dominick Events and Beehive Events to seamlessly combine city chic with romantic refinement.
Passed hors d’oeuvres ranged from the simple, tiny Lobster Rolls and Greek Lamb Sliders, to the sophisticated, Asparagus-Gruyere Beignets and Pea Pancakes with Caviar and Creme Fraiche. Guests sipped pretty Peach Mojitos with polka dot straws and Sparkling Berry Sangria from big balloon glasses.
The contemporary studio space was softened with pastel light washes, raw silk table linens, wrought-iron chandeliers, hanging lanterns, and scads of scattered candles. The dinner started with an amuse bouche of Medjool Dates filled with Mascarpone and dusted with Sel de Mer salt flakes.
A summery salad of Feta and Watermelon with micro Mint and a lemony Vinaigrette was served with crisp Cheese Palmiers and bite-sized Lemon-Basil Biscuits. A choice of entree: Salt-cured Beef Tenderloin, Jumbo Maryland Crabcakes or Asparagus-Fontina Crepes followed. A sweet finish came with Chocolate-dipped Strawberries, a beautiful cake from Kendall’s Cakes and freshly made (still warm!) Cinnamon and Powdered Sugar Donuts.