It’s rare that we have four amazing events in one week. Two gorgeous weddings, a cocktail party aboard the Liberty Clipper schooner out of Boston Harbor and a formal dinner event at the Old State House.
Museum of Industry Wedding on Sat., Sept. 10
This couple oozed “hip, urban attitude”. The unusual installations in the museum matched this couple’s adventurous attitude about their wedding venue.
The reception took place outside on the river and soon after 150 of their closest friends and families moved to the main part of the museum filled with steam engines, generators, a very old fire truck, bicycles and automobiles.
After cocktails, guests were invited to the Jackson Room for a buffet dinner and an amazing live band by the name of “Now and The Forevers”. This was no wedding band. Call us if you’re looking for a young, hip band for your next event.
Thinly sliced Smoked Sliced Sirloin with Chimichurri
Cedar plank grilled salmon over avocado topped with orange/grapefruit segments
Cavatapi with artichoke hearts, fresh spinach, broccoli and tomato, and mushrooms in a light bouillon topped with fresh shaved parmesan
Grilled “Local” Corn Salad with Tarragon and Sugar Snaps
Autumn Greens with Grape Tomatoes, Cucumbers, Shaved Sweet Vidalia Onion and a Balsamic Vinaigrette
Heirloom Tomato, Fresh Mozzarella and Sweet Basil Salad with aged balsamic and EVOO
Fabulous assorted breads, rolls, foccacia with Sweet Butter
Liberty Clipper Cocktail Cruise
The next fun event we catered was a cocktail cruise on the gorgeous Liberty Clipper schooner out of Boston Harbor on Tuesday, Sept. 13 for a group from State Street Investments. 40 guests were first asked to help hoist the sails, followed by a sunset cruise including a full bar and delicious hors d’oeuvres.
Roasted Russian Red Potatoes stuffed with
Exotic Mushrooms and Chive Creme Fraiche
Slow Roasted Chicken with Balsamic Caramel Sauce
and Hearts of Celery on Potato Gaufrette
Yellow Tail Tuna Carpaccio with Sun Gold Tomatoes, Basil
and Zucchini Blossom Slaw on Sesame Crisp
Grilled Giant Sea Scallop wrapped in Imported Proscuitto
Grilled Pizza with Tomato Sauce, Parmesan and Basil
Old State House Plated Dinner
On Thursday, Sept. 15, Susan A. Lane Events catered an elegant plated dinner at The Old State House in Boston for 45 guests.
Square Tables with Redwood Scroll Damask cloths, Gold Bengalene underlay and napkins, white with gold rim china and of course, gold plated utensils! The centerpieces came from Winstons.
Guests started off in The Council Chamber with a Harpoon Ale tasting, and a specialty cocktail of “Ye Ole Ginger Vodka Tonic”, as well as a full bar. We passed trays of Local Cucumber Soup, Proscuitto Canapes with Celeriac Remoulade and Mozzarella Bocconcini Skewers with lemon grilled chicken and grape tomato.
Dinner started off with a salad course: Baby Lettuces, with Watermelon, fresh feta, house cured olives, all tossed with a light citrus vinaigrette.
Dinner was a duet entree of Roast Tenderloin of Beef with Gorgonzola Butter and Pan roasted Haddock with a Corn, Tomato and Avocado Relish along with Roasted Baby Vegetables and Fingerling Potatoes. A warm, Summer Berry Crumble with Madagascar Vanilla Ice Cream finished off this lovely evening.
Wedding in Sudbury
Last, but certainly not least, was a fabulous wedding we catered for the daughter of a very good friend of mine. No expense was spared.
It was a mingling of two regions- Northeast (bride) and Southern (groom). The hors d’oeuvres complemented both regions.
Giant Cocktail Shrimp Station
Southern Fried Chicken Brochette with Pepper Jelly and a Sweet Mustard Aioli
Fried Green Tomato BLT on Brioche Toast with Lemon Aioli
Maine Crab Cakes with a Remoulade
Brie, Green Apple and Walnut Wonton with Port Dipping Sauce
Lobster Bisque (with lobster chunks) with Frizzled leeks and demitasse spoons
Sweet Potato Bisquit with Pulled Pork, Chipotle Aioli and Slaw
The tent was magnificent! Joyce chose all of the bling for the decor, from the hanging crystals on the centerpieces to the beautiful silver pintuck linens on the tables. Gorgeous white hydrangea and orchids hung from amazing crystal vases. White toile was draped around the chandeliers. The giving tree was also covered in crystals.
After cocktails, guests gathered in the tent for a magical evening. The dinner menu was a pre-selected choice of:
Steak au Poivre with a Cognac Cream, Green Peppercorns, topped with Razor thin Onion Rings and leeks, Twice Baked Potato Duchess style, Haricots Verts, and Grilled Tomato
Herb Crusted Cod over Potato Cake and a “Native Corn” Cream over crispy potato cake topped with frizzled leeks and served with Haricots Verts and Grilled Tomato
The wedding cake was magnificent and consisted of layers of white chocolate and lemon. A separate cake for the brides father was a classic red velvet cake.
All in all, my staff and myself both agree, the best wedding we’ve ever done. The setting, the guests, and of course the food could not be matched!