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.

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

Main Course Lemon Grass Poached wild Salmon Garnished with Water- cress and Gingered Parisian Carrots
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