Thursday, August 30, 2012

Fess Parker's Doubletree Resort Wedding on the Fourth of July with A + J

It all started with this...




Caprese Bruschetta and Miniature Crab Cakes Hor d'oeuvres

French Breast of Chicken with Three Butter Poached Prawns with Risotto and Seasonal Vegetables

Had to show off this cool ship that went through the Santa Barbara Harbor during dinner



Cinnamon Sugar Donuts, Mini Key Lime Tarts, Mini Lemon Meringues, Small Carrot Cupcakes with Cream Cheese Frosting, and Chocolate Cake Pops
Vanilla Wedding Cake of Fresh Strawberries and Lemon Curd

Venue and Catering by Fess Parker's Doubletree Resort
Lighting by PSAV
Floral by Buckeye Blooms

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