Wednesday, November 25, 2015

The Wedding Dinner (Part 3 of 4)

Megan made sure all the reception details were charming. The "Boo Cat Club" at the renovated Artists Guild Building has Art Deco features, a loft, two fireplaces, and glass ceilings. First, the cocktail hour began in the lower level, where jazz music from an instrumental duo gave it an even cozier feeling. 
Butlered hors d'oeuvres made their way around: brie cheese and cranberries in phyllo triangles, petite grilled asiago cheese and pear sandwiches, and mini lamb chops with panko coating. The guest book was a signable album of engagement photos. On display were three wedding gowns (Gr Judy's, Gr. Elizabeth's, and mine) as well as a dozen wedding photos from both family's ancestors.
Next, guests found their table assignments from a tall mirror in the foyer. The plated dinner was served in three courses: spinach salad with bleu cheese and walnuts, beef tenderloin with bacon-wrapped shrimp on a "MRS" skewer alongside roasted asparagus and potatoes, and of course, the red velvet cake with blush ruffled frosting.
I sat by Alison, who was Megan's confirmation sponsor. She did the second reading at mass and her two boys were altar servers. Megan began babysitting for the Schiebers when Edmund was born, and he always promised to marry Megan, so it was cute that he was here that day. Dale sat by Kenny, who was best man at our wedding just 25 years ago.

Dale gave a welcome speech and advised the newlyweds to remember that God gave us two ears and one mouth so we should listen more than we talk. Reid gave a bridal toast saying how he was close to Megan since the twins had each other, and how she always set a fine example for him and everyone around her. Spencer's older brother and best man Jason gave a salute to his boyhood buddy. The prayer was led by Father Chuck, who reiterated the earlier homily and emphasized the strong bonds of family life.

With three years in the wedding business, Megan knew the right vendors who would go above and beyond. We adored the place cards hand-lettered in gold ink, black hemstitched napkins on gold-edged china, gold chargers on burgundy tablecloths, and gold-embossed bottles of Coppola wine next to the table numbers in gold vintage frames. But we were utterly amazed at the flowers: dark-wine peonies plus red and blush roses topped each and every candle stick with an overflowing cascade of soft greenery. The head table featured an enormous eucalyptus garland dotted with gold mercury glass votives. Sweet elegance filled the room!

Sweet elegance filled the room!

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