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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