Belle Fête Scrapbook: Rock Gardens Inn Wedding

Last weekend, the Belle Fete team was part of a very special wedding reception at the Rock Gardens Inn on Casco Bay. It is a breathtaking site, located on its own peninsula, there were water views just about everywhere we looked! The grounds were also well manicured and filled with cultivated and wild flowers.

This was an event that reminds us how much we love our jobs! Great clients, a beautiful venue to work in, and the opportunity to design a unique experience for guests. In this assignment, in addition to providing delicious food, our role was to coordinate all aspects of the event experience including design, decor, lighting and rentals.

The bride and groom met as undergraduates at Princeton as dancers on the set of Pas d'Acier. It was the actual color wheels originally designed by Georgi Yakoluv that inspired our custom themed wedding cake.

The bride & groom wanted their mutual appreciation for Japanese aesthetics and culture to be represented in their wedding reception. The bride chose stargazer lillies to be her main flower which were featured in her bouquet as well as on the passing trays and stationary appetizer displays.

Green and blue were the main theme colors. They were chosen to reflect the receptions location which was directly on the scenic shores of Casco Bay. Blue and green lanterns, linens, napkins as well as bridesmaids dresses repeated the theme.

They chose an all appetizer reception so their guests could relax and mingle without the more traditional formalities of a seated meal. We worked very closely with the couple to create a menu that would please every palate.

First Wave:

Sushi Display: Veggie, blackened tuna with cream cheese and pineapple and chicken with sauteed mushrooms

Seared swordfish served with a roasted date glaze

Roasted Date and Goat cheese tart

Black Bean Quesidilla Black beans, red onions, pineapple, cilantro with cheddar cheese

Second Wave:

Garden Display: Fresh Fruit and vegetable crudite served with a lemon pesto goat cheese dipping sauce

Wild mushroom ravioli served with balsamic brown butter

Lemongrass soup shooters served with sweet chili shrimp

Stationary dinner display- Cashew chicken Spinach salad assorted bread and rolls

Third Wave:

Blueberries and cream cheese en croute

Ahi Tuna served in a crispy wonton with an apricot glaze

Chicken satay served with spicy thai peanut sauce

Bar Selections

The bride's parents were true wine connoisseurs and chose some excellent selections to pair with the menu: Adelsheim Auxxerois 2007 Willamete Valley, Brook Willamete Valley Pinot Noir, and Santome Prosecco.

The groom, a homebrewer, chose the following Maine microbrew beers: Sebago Lake Trout Stout, Gritty McDuff's Original Pub Style "Maine's Classic Pale Ale", Allagash Dubbel Reserve Belgian Style Ale.