Over the past weekend, Queen of Hearts Signature Catering held a rustic, fall-themed wedding for Lauren and Mike at The High Point. Upon arrival guests were escorted either downstairs to the cocktail room or outside to the brick patio overlooking the labyrinth. There they enjoyed a selection of passed hors d’oeuvres: Crab-stuffed mushroom caps; chicken empanadas with mango Habanero salsa; scallops wrapped in crispy bacon; sweet potato tarts topped with caramelized onions and Chevre, and prosciutto wrapped pears with bleu cheese.
Two stationary hors d’oeuvres displays were in the cocktail room. The tailgate cheeseboard included mouth watering Huntsman cheese, Dill Havarti and Chevre along with fresh and dried fruits served with an assortment of crackers and flatbreads. The traditional crudité display included a lavish array of fresh seasonal vegetables served with a creamy aioli dip.
Guests were astonished by the gorgeous décor and beautiful centerpieces of flowers in mason jars as they entered the Chester County style bank barn. The award-winning twelve piece Tribeca Grand band performed all through the evening playing popular current hits as well as classics. A photo booth and thumbprint tree was set up for guests to capture the special memories of the night. Pictures of Lauren and Mike were evident throughout the reception. Their pictures were used as the table numbers and there was a photo collage of them set up outside the reception area.
A delicious arugula and goat cheese salad with dried cherries and shaved onion, drizzled with balsamic vinaigrette awaited the guests as they took their seats. After the salads were enjoyed, the Jewish tradition of cutting Calah bread was performed before the main course was served. Pan-seared beef medallions with shallots and wild mushroom Marsala sauce, or filet of flounder stuffed with crab imperial and topped with lemon butter crumbs were offered as the main course. These were accompanied by our famous “smashed” potatoes with sour cream and roasted garlic and green bean Almondine with fresh lemon sautéed in olive oil. A vegetarian option was also available which included our delicious grilled vegetable lasagna with herbed ricotta and a light tomato sauce.
After dinner, the bride and groom delighted guests with a surprise visit from Dia Doce’s cupcake truck, who provided mouth-watering pumpkin pie cupcakes. It was the perfect sweet ending to a spectacular wedding at The High Point. We would like to thank all the vendors, The High Point, and our staff at Queen of Hearts Signature Catering for making Lauren and Mike’s beautiful wedding reception a night to remember.