Imagine not meeting the bride and groom in person until the wedding day! Well, it happened, and it worked out marvelously.
Lisa and Sean were both in the military; he was stationed overseas, she out-of- state across the country. They had already been married in a civil ceremony, but now wanted a full church wedding and reception over a Memorial Day weekend.
Lisa’s mom Debbie took the lead in finding a caterer. Debbie met with us, came to one of our tastings, and was our main point of contact throughout. Debbie was wonderful to work with, and she carefully carried out her daughter’s wishes, not imposing her own. In fact, Debbie stated at one point is that all she herself cared about was that her champagne was cold, because she despises warm champagne.
A couple of phone calls and lots of emails back and forth was what we relied upon with Lisa (when we needed more than her Mom could provide). Lisa couldn’t take advantage of our standard in-person design consultation. However, she had a very specific look in mind in terms of décor. She provided us with a very helpful inspiration picture of what she wanted the dining room to look like at their chosen venue, the beautiful St. Francis Hall. Her chosen color was chocolate brown, her style pure elegance; lots of seasonal flowers and candlelight set the mood. “This is exactly what I pictured in my head,” she marveled when she first saw the fully set-up room on wedding day. And that comment is exactly why we work so hard at Caribbean Caterers.
An elegantly plated six-course meal was served, with wine service at the table and a full open bar. Kabobs highlighted the hors d’oeuvres, followed by a salad course, a pasta course, an intermezzo of lemon sorbet with mint, seared tuna and jerk london broil with coconut curry sauce for entrees, and chocolate covered strawberries along with the wedding cake for dessert. And you better believe we made sure that Debbie’s champagne was well chilled!
