Wedding Reception
June 8, 2019

168 guests - our largest wedding to date! For appetizers, Megan and David had meat & cheese trays with crackers (and soupies from Soupie King), a vegetable display with ranch and spinach-artichoke dips, and butlered cheesesteak eggrolls. For dinner, they had a two-line served buffet with herb-crusted roast beef with regular gravy or a red wine/rosemary/chocolate sauce, bruschetta chicken, garlic red-skinned mashed potatoes, and green beans with shallots, brown sugar, & candied pecans. The wedding cake was provided by Rita's Bakeshop (Facebook: click here, Web site: click here), and lighting and entertainment by Mike Brennan of FM Sound Productions (Facebook: click here, Web site: click here).