The restaurant completely outdid itself. We worked with the chef to put together a special menu for the occasion. First up, butternut squash soup (to warm everyone's tummy on a chilly autumn day). Followed by either salmon with wild mushroom purée, or veal meatballs with polenta. Each course paired with its own wine.
In lieu of traditional wedding cake for dessert, we decided on warm pear crisp with ginger ice cream. However, the pastry chef did make us a mini three-layer wedding cake, which we sliced with great ceremony! (I had only a few bites before my niece and nephew ran off with the rest.)
Decorations were kept to the bare minimum. Because I knew there would be so many wine glasses on the tables, I simply assembled small nosegays of flowers in glass rose bowls. The place cards were done by the same calligrapher who addressed our invitations, Kathryn Murray. And my 12-year-old niece made paper origami cranes (a symbol of honor and loyalty), which she placed at each setting.
I suspect this sort of reception is not for everyone, but it suited us just perfectly. And several people did tell us it was the "best. wedding. reception. ever." !!!
(all photographs: Kate Headley)