Guests kicked off the wedding weekend on Friday night with a casual and elegant Rehersal Dinner BBQ at the Boat Shed, located on the grounds of Mystic Seaport. While guests mingled on the dock of the Boat Shed, overlooking the Mystic River & Mystic Draw Bridge, the dinner buffet opened. The Menu consisted of Field Greens Salad with Lemon Honey Vinaigrette, Steamers with Drawn Butter, Corn Bread with Whipped Butter, Corn on the Cob, Lobster Rolls, BBQ Chicken and Dry Rubbed Pork Ribs with a Molasses BBQ Sauce. Guests finished up the evening with Fresh Strawberry Shortcake! Lindsay & Billy chose the North Lawn at Latitude 41 for their ceremony & reception. They couldn't have asked for better weather, their perfect June wedding day was without a cloud in the sky! Setting the scene were the two gorgeous tents that Sperry Tents set up on the lawn- one for the ceremony, and the other for the reception. Sperry never ceases to amaze me eith the quality of their services and the overall breathtaking effect their tents have. With classic wooden poles and pristine cloth panels, they are among the nicest looking tents I have seen, and fit perfectly with the Seaport's nautical atmosphere.As guests arrived, they were greeted with our signature hydration station, complete with fresh lemonade & iced tea with fresh lemon wheels, along with chilled cucumber water. Guests made their way to the ceremony tent, and as soon as everyone exclaimed "Mazel Tov!", the party got started. The new Mr.& Mrs. Donovan made their way, visiting with guests during cocktail hour with love-struck grins on their face.A self-proclaimed "foodie", Billy was very much part of the planning process and hand picked many of the items served throughout the evening.
The cocktail hour consisted of:
The cocktail hour consisted of:
-Our Classic Harvest Antipasto Station with assorted International Cheeses
-Seafaring Coastal Raw Bar, complete with ice sculptures, featuring chilled Shrimp Cocktail, Freshly Shucked Oysters and Crab Claw Shooters.
-Billy's Favorite Chicken Drumbstick Duo Station, which included Buffalo & Teryaki Chicken.
Passed Hors'd Consisted of
-Honey Mustard Scallops Wrapped in Crispy Bacon
-Baked Stuffed Mushrooms
-New Zealand Lamb Chop "Lollipops"
-Grilled Bistro Filet Crostinis
-Feta & Watermellon Skewers with Mint Leaves
Lindsay & Billy chose two signature drinks to accompany the bar service as well- Lemonade & Vodka cocktails, along with Freshly made Mint Mojitos!
As guests made their way into the reception tent, dinner was served.
Guests dined on a duet entree of Pan Seared Chillean Sea bass with a Fresh Mango Chutney, Accompanied by Filet Mignon with a Portobello Demi-Glace and Horseradish Chive Sauce on the Side. Entrees were served with Roasted Potatoes with Fennel & Fresh Herbs, and Lightly Grilled Asparagus with Lemon Zest & Pink Sea Salt.
After the wedding cake was served, Lindsay chose to have mini cups of ice cream passed, topped off with warm chocolate chip cookies! As always, it was a pleasure to work with all of the professional and fantastic vendors that were by our side that evening. I would like to give a special word of thanks to Jennifer Brinton, of Grace Wedding Planning. It was our first time working together, and I feel as though I came out with not only a new professional colleague, but friend. I can't wait to see Amanda Tedeschi's pictures of the day as well!!
Wedding Coordinator: Alyson Devaney
Wedding Planner: Jennifer Brinton
Photography: Amanda Tedeschi
Band: Manhattan Swing
Rentals: Rentals Unlimited
Tent: Sperry Tents
Videographer: Ann Stein Tucker
Justice of the Peace: Lois Procopian