Our Sunday night tasting with Shindig bride Mollie Crosby and groom Evan Burch went longer than usual, but was filled with the sounds of forks and laughter as the bride, groom, Meghan, and both sets of parents tried each and every option available to them. We started with the signature cocktails and moved our way down the menu through cocktail hour and the dinner options; our goal was to emulate the experience Mollie & Evan will have on their wedding day!
Serving seven people was a lot of fun and allowed for great conversation about the wedding day and getting to know which other local vendors from the Charlottesville wedding community they were working with. With the bride & groom meeting at UVA, it was great to know that they were coming back to get married in a town so near and dear to all of our hearts (especially with a vendor team chock-full of wahoo grads).
A sneak peek of the menu:
-There will be an extensive cocktail hour featuring a variety of hors d’oeuvres ranging from Southern Virginia ham biscuits & Cholula corn dogs to lamb & apricot keftedes (paying homage to the groom’s Greek heritage!)
-A stationed dinner to include local pork belly with a Georgia peach glaze (the bride is from Georgia), grits, and individual sweet potato casseroles. A bruised kale salad with pomegranate seeds and peaches lightens up the evening and a variety of other stations with different options will be available to the guests.
Evan & Mollie's big day is August 8th, 2015, at our newest preferred venue, Castle Hill Cider! We'll be working alongside Meghan Streit of Shindig Weddings & Events and photographer Sarah Cramer.
All this food is really looking delicious and it seems to be a great wedding menu. I got married at venues for weddings in Los Angeles and their planner had planned for everything including menu. Everyone loved the arrangements.
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