On a beautiful late September day, Denise and Greg were married in the borough of West Chester, the heart of Chester County. Over 180 guests were on hand to witness the exchanging of vows and to congratulate the new “Mr. & Mrs.”!
After the ceremony, the bride and groom were whisked away in their limousine to The Phoenixville Foundry where the celebration was set to begin. While their guests began to arrive, David Campli of Campli Photography was busy photographing the couple and the wedding party in front of a blue vintage Dodge pickup truck. The meticulously restored pickup is a prized possession of Denise’s father. The 5 ring-bearer’s had a lot of fun getting their photos taken in the back while the wedding party looked on!
While the couple was outside being photographed, guests mingled on the Mezzanine enjoying cocktails and hors d’oeuvre’s, such as crisp asparagus and Asigo in phyllo, crab stuffed mushroom caps and guacamole shooters, to name a few. In addition, guests were treated to our very popular Tailgate Cheeseboard, which included Denise’s favorite, Capra Honey Goat Cheese. Denise and Greg, along with the rest of the wedding party, then made their way into the Foundry to be introduced to their guests who were anxiously awaiting their arrival. So that the couple could see all of their guests, they chose to be introduced on the staircase-what a great photo opportunity for everyone! Denise looked stunning in her strapless beaded gown complemented by her attendants wearing navy gowns and carrying yellow bouquets.
The round tables were set with ivory linens and navy napkins, accented with silver Chiavari chairs which complemented the yellow floral centerpieces in tall vases created by Sommerfield Designs. For the main course, guests were served their choice of Chicken Saltimbocca in a lemon demi sauce, Filet of Flounder stuffed with Crab Imperial topped with lemon butter crumbs. Accompaniments included oven roasted broccoli with parmesan topping ans rosemary and garlic oven crusted New and Yukon Gold potatoes. Denise and Greg chose to serve their wedding cake, baked to perfection by Clay’s Bakery, for dessert. Another special added treat for the guest’s was Denise’s favorite dessert-mini S’more skewers toasted to perfection! During and after dinner, Steve from Silversound DJ’s provided the music.
Finally, as a late night treat, guests were invited to sample several varieties of Scotch and cigars at a tasting bar set on the West Patio. Greg’s friends really enjoyed this unique opportunity!
We congratulate Denise and Greg on their marriage and wish them all the best in the years to come!
Chester County, Pennsylvania is a long way from Nigeria where our bride Nneka’s family originates. Queen of Hearts Signature Catering was thrilled to be selected to plan the August marriage of Nneka and Austin and excited to showcase Nneka’s heritage. Think Chester County/Nigerian Fusion!
Over 200 guests gathered at The Phoenixville Foundry to celebrate the marriage of Nneka and Austin. The tables were set in festive navy and silver linens with a pop of color with the coral napkins. With an oversized head table, the bridal party was in the center of the room for all to see. We thought it was a great look, the aesthetics to break up the round table with a long head table is beautiful from the mezzanine level. The bride wore a beautifully beaded gown complemented by the midnight blue attendant’s dresses.
After cocktail hour (and enjoying the bountiful taco bar-Austin’s favorite!), the guests enjoyed a dinner buffet which included a carving station with Flank Steak served with horseradish cream or natural beef au jus; Jerk Chicken with mango pineapple salsa and Cavateppi Pesto tossed with fresh zucchini, grilled tomatoes and asparagus tips. The couple chose to serve the wedding cake, created by Master’s Baker, for dessert.
Toward the end of the evening, Nneka threw her bouquet from the Mezzanine to an excited group of single ladies below! The bride and groom then changed into traditional Nigerian wedding attire and were treated to a sparkler send-off by their guests. A fitting end to a spectacular evening!
Jennifer and Carlos were married on a beautiful afternoon in mid-June surrounded by 150 of their family and closest friends. Nestled into a hillside on sixteen secluded acres accessed by a winding road through woods that opens to a hilltop meadow, The High Point campus awaits you with a beautiful Chester County style bank barn built in 2005. Its high vaulted ceilings supported by timber frames, warm reclaimed heart-pine floors and a sunny brick patio leading to an open meadow with views of the labyrinth. Taking advantage of the stunning views, the couple and their guests enjoyed cocktail hour outside on the downstairs patio after the wedding ceremony. Guests were not only treated to a specialty Mojito Cocktail, but also had fun playing various lawn games!
Guests were creatively directed to their tables using an old window. Jennifer and Carlos wrote the names of each guest, by table number, within each windowpane. In the empty panes, they inserted photos of several memorable occasions. Their family and friends were delighted with their originality!
For dinner, the couple chose three entrees to serve to their guests: Braised Apricot Chicken finished with Brandy, lemon and toasted almonds; Filet Mignon with a blackberry cabernet demi-glace; and Pumpkin Ravioli sautéed with brown butter and shaved parmesan. The guest tables were decorated with cream linens, burlap table runners, votive candles, lanterns and summery floral centerpieces. Aqua napkins complemented the rustic, romantic theme. At each place setting, Jennifer and Carlos placed a jar of homemade jam tagged with the saying “Spread the Love”.
The wedding cake, supplied from Clay’s Bakery was simply decorated with a few flowers and the couple’s initials. Their cake was placed upon a wooden box inscribed with the saying “Love is Sweet”. After enjoying dessert, the party continued into the warm summer evening to the music of DJ Binh form Silversound DJ.
We wish Jennifer and Carolos our best wishes for a long and happy life together!
Molly and Tom welcomed 175 guests to witness their marriage outside on the patio at the Phoenixville Foundry on a beautiful day in mid-July. The bride was radiant in a tea-length, beaded white dress. Her attendants complemented the bride in royal blue dresses with small bouquets of yellow flowers.
This couple put creativity to the test in planning their wedding! From the centerpieces to their specialty cocktails, Molly and Tom put their personalities on display for all to see. After the ceremony, guests moved inside to collect their place cards and were impressed with the hand-drawn images from special books and movies to the left of their names.
Molly and Tom also showcased their favorite movies (Batman), books (Harry Potter) and television characters (Dr. Who) in their table centerpieces. Their family and friends were truly impressed with their ingenuity!
Cocktail hour was held on the mezzanine along with a wide array of butlered hors d’oeuvres including Spanakopita, Shrimp Cocktail Shooter, crab cakes with Old Bay remoulade, gluten-free tofu bites and mini sliders. The guests also enjoyed a stationary display of various types of bruschetta. Tom’s best man even created two specialty cocktails to help celebrate the joyous occasion!
Guests were served their choice of Herb Roasted Chicken, Burgundy Marinated Flatiron Steak or Zucchini Boat Filled with Vegetable Ratatouille accompanied by Green Bean Almondine and Roasted Red Bliss Potatoes. The couple served the 3-tiered wedding cake from Master’s Baker for dessert. Guests then danced the night away to Adam Moyer of Silversound.
At the end of the evening, the couple said a bittersweet farewell to their guests-they had plans to move to Chicago in August. Our congratulations and best wishes to Tom and Molly!
Jaclyn and Chris were recently married in front of 230 of their closest friends and family at the Phoenixville Foundry. The bride was absolutely stunning in an intricately beaded, strapless gown; a style which has been very popular with many of our brides.
After cocktail hour, the newly married couple made their way onto the dance floor of the Cupola Ballrooms, where they greeted their guests and danced together for the first time as husband and wife. The well-received Milan 77-EBE Band provided the music to their favorite songs all evening long! During their first dance, the wall was majestically pulled aside to reveal the beauty of the Foundry’s West Wing. The fabulous room, decorated with Jaclyn’s favorite colors, silver and eggplant, provided an elegant back drop for the floral arrangements housed in the custom wooden crates designed by Chris, the groom. They were rustic and elegant with a special engraved personal touch!
The couple chose a wide variety of hors d’oeuvre’s butlered by our attentive staff. Some of the selections offered were our most popular; Sesame Chicken Skewer with Honey Mustard dipping sauce, Bacon Wrapped Scallops, California Rolls, Cheesesteak Cigars, Crabcakes with Old Bay Remoulade and White Bean Bruschetta with Arugula and Feta.
The guests dined on a first course, pre-plated salad with a selection of grilled, marinated shoulder steak with Dijon and cream or flounder stuffed with crab imperial with lemon butter crumbs to follow. Both dishes were accompanied by Green Beans Almandine and Yukon Gold Potatoes. For dessert, the guests enjoyed the couple’s wedding cake created by Ann’s Cake Pan.
Jaclyn and Chris wowed their guests with a beautifully designed evening and fun memories all evening long!
Jennifer and Carlos said their I Do’s this past Saturday at High Point Barn and what a beautiful day for a wedding! The couple selected a rustic theme with burlap linens complimented with aqua touches. Tables were decorated with a mix of lanterns and floral arrangements made up of roses and hydrangeas. Cocktail hour was held outside on the patio where guests enjoyed butlered hor d’oeuvres of pork pot stickers, cashew chicken spring rolls, southwest spring rolls, coconut shrimp with spicy siracha dipping sauce, and crab cakes with Old Bay remoulade. The couple chose a plated dinner of Braised Apricot Chicken finished with brandy, lemon, and toasted almonds and Filet mignon with a blackberry cabernet demi-glace accompanied by green beans and rosemary along with garlic Yukon gold potatoes.
The bride and groom incorporated some fun aspects to their wedding such as a specialty cocktail and lawn games for their guests to play. Congratulations to Jennifer and Carlos and thank you for letting Queen of Hearts be a part of your special day!
The ambience of the Phoenixville Foundry was the perfect spot for Great Valley to have their senior prom. The students arrived in style in their extravagant gowns and tuxes and upon entering, were greeted with station upon station of desserts to enjoy; a petite pastry station, a gourmet chocolate bar, and a warm chocolate fountain. The petite pastry station consisted of a perfectly portioned, mouth-watering assortment of mini desserts including chocolate bites, raspberry linzers, lemon bars, fruit tarts, pecan bars, chocolate cheesecake bites, blondies, and fruit crumbles.
The gourmet milkshake bar and chocolate fountain was a lovely surprise to many students. While taking a break from dancing students were able to order their own custom gourmet milkshake built for them with both vanilla or chocolate ice cream and their choice of toppings blended to perfection. Students could choose to have sprinkles, chocolate chips, heath bar topping, fresh strawberries and bananas, crushed Oreo cookies, gummy bears, and whipped cream added to their milkshake. At the chocolate fountain students could dip their favorite treats such as fresh fruit, graham crackers, pretzel rods, and marshmallows into the warm milk chocolate.
We also provided a snack station to counteract the sweetness with pretzel nuggets, a traditional crudité display, and a tailgate cheeseboard. Our tailgate cheese board included huntsman, dill havarti, chevre and jarlsberg cheeses along with fresh and dried fruits and is served with assorted crackers; a great classic enjoyed by all!
Aside from feasting on the delicious snacks and sweets, the students spent the night dancing to DJ Brandon, who is only seventeen years old! The students had an amazing night and we had a great time catering in a fun and youthful atmosphere!
Alex and Safat married at the Yellow House of Willowdale with 160 of their family and friends. The bride walked down the aisle in a lace dress hand made by her aunt. After the ceremony, guests were escorted to the cocktail and reception area. Hors d’oeuvres included a tailgate cheeseboard of huntsman, dill havarti, chevre and jarlsberg cheeses along with fresh and dried fruits and served with an assortment of crackers; along with a traditional crudité display, warm buffalo chicken dip and crab and artichoke dip.
The couple chose to have a dinner buffet which consisted of pan-seared herb crusted tilapia with an assortment of side dishes; Cavatappi pesto tossed with fresh tomatoes, grilled zucchini and asparagus tips finished with extra virgin olive oil and shaved cheese, roasted Italian vegetables, sweet corn confetti salad with diced green and red peppers in a shallot vinaigrette, cheddar mashed potatoes, and a garden salad.
The reception had a vintage ambiance with antique décor accents, such as an antique door, which held the homemade cupcakes baked by a family friend. The tablescapes were simple with white linens paired with a gold table runner complimented by light, lush flowers.
Guests danced to the Amsterdam Band and sipped on the signature cocktails of Blushing Bride and an Old Fashion. After all the dancing, the couple had a sparkler send off at the end of the night. Congratulations to Alex and Safat!
It was a night full of culture! The Church Farm School held their first annual art gala at the High Point at St. Peter’s Church. A choir of students performed while guests viewed the pieces and enjoyed dinner. The dinner stations included an assortment of flat breads, salads, and risotto. George Rothacker was the featured artist who painted all of the auctioned art. Half of the proceeds from each piece of art sold was donated by the artist. A live and silent auction was the highlight of the evening, especially since art created. In Rothacker’s collection, “New York in the 1930’s”, each painting is based on a story of our country’s largest and most magical city during a decade devastated by the Great Depression.
Also, a little fun fact: George Rothacker was the artist who designed the Queen of Hearts logo when the business was first started over 25 years ago!
This past Saturday was a big day for Jack and Betsy! In addition to celebrating their 50th wedding anniversary, they also celebrated Jack’s 90th birthday. Their event was held at Bank Barn at High Point surrounded by 60 of their family and friends. Queen of Hearts Catering had the pleasure of catering this double celebration. Guests enjoyed a buffet style dinner including Tuscan Rosemary Chicken, Green Bean Almondine, and roasted bruschetta display. Flowers were artfully arranged by Flowers by Priscilla and were stunning shades of green, ivory, and purple that complimented the pale green and lavender linens. The dark wood beams and high ceiling of the barn gave a rich, warm feeling to the venue that contrasted well with the colorful linens and décor. Guests spent the night dancing to DJ Bucky Scott and a fabulous time was had by all. Thank you Jack and Betsy, for letting Queen of Hearts be a part of your special day!