I love fall weddings and I was looking forward to this one. It was a simple and cozy ceremony at All Soul Church – where Amy & Jay exchanged their vows.
The ceremony was view by only family and close friends. There was a cocktail reception for 30 minutes and afterwards we served a plated luncheon. Some of the guests were vegan including the bride! Chef David Weirshousky and our entire team did an outstanding job, see some pics below.
I thought it was so cute that the bride’s Grandma made all the desserts on her own … all the guests raved about it!
Finally, I can’t say enough good things about Trisha Cranor from Working Brides. She’s just fantastic and a joy to work with! My best to all and congratulations to Amy and Jay.
Tables setting
Amy & Jay Wedding Reception
Place cards designer by working brides
Baby Spinach and Basil Salad, with Sliced Strawberries, and Sliced Fresh Mozzarella with a Balsamic Vinaigrette
Main Course - Lemon Grass Poached wild Salmon Garnished with Water- cress and Gingered Parisian Carrots
Left to right Chef David Weirshousky, Sous Chef Nidia Lahore and Eva Torres
Chef David Weirshousky
Main Course Lemon Grass Poached wild Salmon Garnished with Water- cress and Gingered Parisian Carrots
Tags: all Soul church, caterer, catering, dc, washington, washington dc wedding catering, wedding
