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When high school friends, Jean and Todd, became reacquainted at their 40th class reunion, sparks flew, then dinner dates and museum tours, followed by a romantic New York City proposal. The sweet courtship culminated with a picture perfect, garden wedding at River Farm in Alexandria.
The couple wanted their Sunday luncheon reception to feel like a romantic garden party. As the bride explained, “We used family-style seating to better bring our families and friends together. We tried to maximize the impact of having our wedding at the American Horticultural Society’s River Farm by placing a lot of focus on the florals and serving beverages and foods that ‘came fresh from the garden.’”
Cool drinks, served from a “lemonade stand,” included refreshing Cucumber Water, Ginger-scented Lemonade, Peach-Basil Iced Tea and “Jean’s Juice” (a spritzer made with fresh Orange Juice, Sparkling Water, Cranberry Juice and Lime).
Light passed hors d’oeuvres, Miniature Crab Cakes with roasted Tomato Remoulade, Nectarines filled with Maytag Blue Cheese and Pistachio Dust, and chilled Yellow Tomato Gazpacho Sips, were enjoyed on the shady terraces of the Manor House.
The pretty luncheon buffets offered up grilled Salmon with Citrus-Balsamic Vinaigrette; Corn Soufflé; Peach Muffins plumped with Virginia Ham; Chicken and Portobello Mushroom Crepes; Mizuma, Arugula and Sorrel Greens with Garden Tomatoes and “Jean’s Potatoes,” minted New Potatoes made from one of the bride’s favorite recipes.
A lemony Fondant-covered Wedding Cake with Chocolate Twigs and Yellow Pastiage Eggs, fresh Fruit and Berries and little glass verrines of Chocolate Mousse topped with sprigs of fresh Lavender and custom-lettered herb markers were served later in the afternoon. Not a hint of fussy at this party – just garden glamour and remarkably romantic from start to finish.
For complete coverage of this wedding and additional photos by Sabine Scherer, see the Washingtonian’s Bridal Party blog.