Rebecca & Austin

Rebecca looked stunning in a three-quarter-sleeved, boat-neck lace gown as she walked down the aisle with the music of a string duet filling the air, her free-form bouquet of peonies and garden roses and knee-length veil backlit by the afternoon sunlight on a gorgeous June day. Waiting for her under the canopy of a 100-year-old tree on the front lawn of Highfield Hall & Gardens was her soon-to-be wife Austin. Beautifully understated touches of purple – the color that symbolizes royalty and merriment – in everything from the floral arrangements and menu cards, to Rebecca’s shoes and the cluster of purple flowers atop their three-tiered wedding cake, wove the ceremony and reception together and set the tone for the entire event. Photographer Janet Moscarello beautifully captured the day.

After a ceremony which included readings by their loved ones and concluded with the Jewish tradition of the breaking of a glass, the couple spent time with family posing for portraits and then joined their guests for cocktail hour on the mansion’s wrap-around veranda. As the newlyweds were announced, everyone raised a glass of Champagne to the toast the couple and then relaxed as butlered hors d’oeuvres, including garlic-rubbed lamb lollipops with fresh mint aioli, and chilled lavender and cantaloupe soup, were served.

Following the cocktail hour, the couple moved inside with their family and friends for a plated dinner served at tables clad in floor-length white linen arranged throughout the mansion’s ornate rooms. Little touches of Rebecca and Austin were evident everywhere. From the cigar bar with personalized matches reading “Come on baby light my fire” to the delicate ferns placed atop the menu cards, the evening was a harmonious blend of their personalities.

An evening of dancing, including a rousing rendition of the hora when Rebecca and Austin’s chairs were raised by their friends as the couple joined hands, ended the love-filled event.

Rebecca & Austin’s Menu

Butlered Hors d’oeuvres: Skewers of Mozzarella, Basil & Cherry Tomatoes, Spicy Thai Summer Rolls with Mango Dipping Sauce, Garlic-Rubbed Lamb Lollipops with Mint Aioli, Chilled Lavender & Cantaloupe Soup Sips, “Fish & Chips” with Roasted Russet Potato Gaufrette, Sole & Downeast Slaw, and Flatbread with Brie, Caramelized Onion & Fig Jam

Dinner:
First Course:
Eva’s Herb Salad: Locally-raised Boston lettuce, pea shoots, pickled red onion & summer herbs from Eva’s Certified Organic Farm topped with a warm Vermont goat cheese crouton and extra virgin olive oil-sherry vinaigrette

Entrée:
Panko & Almond Crusted Haddock: served with a lemon Pinot Grigio beurre blanc, Yukon gold potato and Vermont goat cheese soufflé and steamed asparagus

Fried Risotto Cakes: herbed risotto cakes flavored with goat cheese served with corn salsa and asparagus

Zucchini Rollatini: with braised spinach quinoa and roasted red bell pepper, topped with summer tomato basil relish

Dessert:
Wedding Cake: lemon cake with raspberry mousse filling and red velvet cake with chocolate mousse filling finished with buttercream frosting and adorned with a paisley design.

Caroline & Teddy

May 30th of 2015 was a picture-perfect day on Cape Cod, with bright sunshine and brilliant blue skies dotted with fluffy white clouds. It was also the day when Caroline and Teddy became husband and wife. Following their ceremony at a nearby church, the couple was joined by nearly 150 loved ones for their wedding reception at Highfield Hall & Gardens in Falmouth. Kate Murphy Lowenstein, of KML Photography, exquisitely captured each moment of Caroline and Teddy’s exquisite day.

The couple had opted not to see each other before the ceremony so, while the wedding party spent time having post-ceremony portraits taken in Highfield’s Sunken Garden and throughout the venue’s four acres of grounds, guests enjoyed cocktail hour on the wrap-around veranda and sprawling lawn. Personalized outdoor games, such as a beanbag toss, added to the fun. Passed hors d’oeurves included ahi tuna tartare with wasabi pepper sauce, triangles of griddled lobster and cheese sandwiches, and fried green tomatoes with goat cheese served on polenta cakes, a nod to the bride’s southern heritage.

Caroline wore an ivory gown with an appliqued chiffon overlay accented, with an embellished taupe sash at the waist, and her maids wore knee-length dresses of varying styles in a spring-like shade of emerald green. Teddy and his groomsmen wore suits – his was black while his men wore charcoal – with silver straight ties adding just a touch of formality.

Dinner was served under a white tent set on the brick terrace adjacent to the mansion. Guests sat at a mix of long, farmhouse-style tables topped with white runners and linen-clad round tables. Floral arrangements of white hydrangeas and deep pink sweetheart roses intertwined with greens added just the right amount of color to the décor. Following a dinner of roasted beef tenderloin with a Cabernet sauce and seared George’s Bank scallops finished with white balsamic glaze, Caroline and Teddy and their family and friends moved into the mansion for the cake cutting and dancing. A dessert buffet, which included chocolate-covered strawberries, s’mores tartlets, French macaroons and chocolate mousse cups, kept everyone fortified throughout the fun-filled evening.

Caroline & Teddy’s Menu

Butlered Hors d’oeuvres: Ahi Tuna Tartare with Wasabi Pepper Sauce & Daikon Salad in a Crispy Wonton Cup, Griddled Lobster and Cheese Triangle, Fried Green Tomatoes with Goat Cheese on Polenta Cake, Mini Falafel Bites with a Tzaziki Sauce, Skewers of Mozzarella, Basil & Cherry Tomatoes, Mini Chive Popovers with Pepper Seared Filet of Beef, Horseradish Cream & Chives, Pulled Pork & Pepper Jack Cheese on a Roasted Sweet Potato Disc

Dinner:

First Course:

Eva’s Herb Salad: Locally-raised Boston lettuce, pea shoots, pickled red onion & summer herbs
from Eva’s Certified Organic Farm topped with a warm Vermont goat cheese crouton and extra virgin olive oil and sherry vinaigrette

Entrée:

Roasted Tenderloin of Beef: with pepper herb crust, served with Cabernet Sauce

George’s Bank Seared Scallops: with white balsamic glaze

Zucchini Rollatini: with braised spinach quinoa and roasted red pepper, topped with summer tomato basil relish

Petite Dessert Buffet:

Linzer Tarts, Chocolate Covered Strawberries, S’Mores Tartlets, French Macaroons, Chocolate Mousse Cups, Cheesecake Squares & Fruit Tarts

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Sarah & Aaron

The flowerbeds at Highfield Hall & Gardens were bursting with spectacular blooms when Sarah and Aaron were married there in September of 2014. After their ceremony, photographer Dianne Marshall captured the happy newlyweds as they shared a few quiet moments among the gardens throughout the grounds at Highfield and in the beautifully-restored Sunken Garden. Love Dianne’s shot of Sarah in front of the mirror in her beautiful lace gown with Aaron and her maids looking on!

Sarah carried a bouquet of blooms in rich, fall hues. The centerpieces, set atop burlap runners on ivory-linen-clad long tables, were done in similar colors with each one flanked by votive candles in sand-filled, vintage Mason jars tied with a bit of jute. With the white wooden, folding chairs added, their décor was a perfect blend of rustic elegance and classic Cape Cod.

Following a cocktail hour on the mansion’s front lawn and wrap-around veranda, guests enjoyed dinner under a tent over the brick patio. The couple kept things casual – and social – by opting for a menu of a variety of food stations including a risotto station with gluten-free and vegetarian offerings and a salad station filled fresh, local produce. A dessert station, with chocolate-covered strawberries, whoopie pies, fudge bombs, macaroons and more, allowed guests to grab a bite of something sweet as they danced the night away.

Sarah & Aaron’s Menu

Butlered Hors d’oeuvres: Scallops with Bacon and Maple Cream, Mint Marinated Lamb Sates with Tahini & Honey Dip, Warm Gruyere Crostini with Vidalia Onions and Green Apple, Griddled Lobster and Cheese Triangle, Crab Two Ways: Crab Arancini & Crab Fondue, Spicy Thai Summer Rolls with Mango Dipping Sauce

Food Stations:

Summer Salad Station: “The Cosmo” – Field Greens, Goat Cheese, Dried Cranberries; Roasted Corn and Cranberry Vodka Vinaigrette; Garden Salad – Mixed Baby Greens with Red Onions, Tomatoes, Cucumbers and Champagne Vinaigrette

Risotto Station: Creamy Risotto with choice of: Spring Peas, Asparagus, Fava Beans, Shredded Parmesan, Tomato, Corn, Pesto, Fresh Herbs, Seared Shrimp, Grilled Italian Sausage, Red Pepper, Roasted Zucchini & Summer Squash, Roasted Chicken, Arugula, Sundried Tomato & Grilled Radicchio

Live Grill Station: Scallop Kabob, Grilled Tri-Tip with Chimichurri Sauce, Grilled Chicken with Sweet Corn & Summer Vegetable Salsa, Balsamic Roasted Potato Wedges

Petite Dessert Buffet: Chocolate Covered Strawberries, Fudge Bombs, Whoopie Pies, Sweet Explosions, Macaroons, Raspberry Cheesecake

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Kristin & Joe

From the moment guests arrived at Kristin and Joe’s wedding at Highfield Hall & Gardens, in Falmouth on Cape Cod, it was apparent that this day was to be devoted to love and family. The couple had placed a handmade sign at the entrance to the West Garden, where their wedding ceremony was held, that read, “Today two families become one. Choose a seat, not a side.” Inside the mansion was another sign offering the couple’s heartfelt thanks to their parents for their love and support and for “…who we have become, what believe and our ability to look forward to a wonderful future together.”

Prior to the ceremony, Kristin and Joe made time to sneak out for a private moment at very private beach – a beautiful spot referred to locally simply as “The Knob” – where Organic Wedding Photography captured a smile-filled first look along with some classic Cape Cod beach wedding shots.

As Kristin came down the aisle with her father, she carried a bouquet of deep-purple calla lilies – created by All About Flowers – which contrasted beautifully against her ivory lace gown. The bouquet was wrapped with an ivory chiffon ribbon with her grandmother’s vintage ring prominently displayed in its bow. Thoughtful, romantic details like this were prevalent throughout the day including a display of dozens of family photos dating back to Kristin and Joe’s childhoods, hung along the veranda’s railing with mini wooden clothespins, and a sand ceremony where the couple poured two sands into a single vessel – a symbolic gesture to denote their becoming one – during the ceremony.

After the couple exchanged vows, friends and family enjoyed cocktail hour on Highfield Hall & Gardens’ front lawn. A harpist played as an array of butlered hors d ‘oeuvres, including Thai summer rolls, gazpacho shots with shrimp, and lobster, bacon and corn quesadillas, were passed among the guests. A seated dinner, with a first course of Caprese salad and an entrée of grilled filet of beef with sauce Madeira paired with seared local scallops with a white balsamic glaze, was held under the tent on the mansion’s patio. Cake pops and hours of dancing proved the perfect end to a perfect day.

Kristin & Joe’s Menu:

Butlered Hors D’oeuvres: Edible Spoon with Warm Artichoke, Mini Chive Popovers with Pepper Seared Filet of Beef, Spicy Thai Summer Rolls with Mango Sauce, Curried Chicken Skewers with Coconut Saffron Sauce, Gazpacho Shots with Chili Shrimp Skewers, Lobster, Bacon and Corn Quesadilla

Dinner: 

First Course – New Wave Caprese Salad: 

Red & Yellow Beefsteak tomato and buffalo mozzarella tower

Entree – Duet of Filet of Beef and Local Scallops: 

Grilled filet of beef with sauce Madeira and seared Georges Bank scallops with white balsamic glaze.

Late summer risotto; grilled asparagus, artisan breads & rolls

Dessert – Cake Pops in Assorted Flavors

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Susan & Chris

When Susan and Chris were married at Highfield Hall & Gardens, Pearla, their Doberman was all dressed up for the occasion and by their side as they exchanged vows in the West Garden. Since it was Pearla, whom they consider to be their child, who brought the couple together, it seemed only fitting that she be a part of their big day.

“They met through their dog,” says Mary Lyons, the wedding coordinator at The Casual Gourmet who worked with Susan and Chris throughout the planning process. “Susan’s mother breeds dogs and when Chris came to see the dog at her house, once he met Susan, he wouldn’t leave.”

Susan had spent summers at her family’s home in Falmouth and when it came time to decide on a Cape Cod wedding venue, Highfield Hall & Gardens was their immediate choice. Susan’s form-fitting lace gown and Brian’s dapper three-piece suit and fedora perfectly complemented the venue’s elegant vintage vibe, as did her maids’ chiffon dresses in delicate shades of blush.

Prior to the ceremony, the couple took time for a romantic “first look” in the Sunken Garden and then drove over to nearby Nobska light in Chris’ Lotus for a quick waterfront shoot in front the famed lighthouse. Susan’s uncle officiated the ceremony and the couple outfitted him with a GoPro camera. The footage from the ceremony was combined with additional footage shot from a drone flying overhead to create a fun and unique video.

Photos by The Feds Studio

Susan & Chris’ Wedding Menu

Stationary Hors d’oeuvres: Oysters, Littlenecks, Shrimp, With Cocktail Sauce, Green Apple-Sake Mignonette and Wasabi Cream

Butlered Hors d’oeuvres: Quahog Chowder Sip, Panko Seared Scallop with Tomato-Ginger Compote on Asian Spoon, Cheddar Biscuits with Braised Short Ribs, Buttermilk Fried Chicken on a Cheddar-Jalapeno Waffle, Griddled Lobster and Cheese Triangle, Toasted Polenta Rounds with Olive Tapenade & Italian Tomato Salsa

Dinner:

Endive, Baby Arugula and Baby Spinach Salad

Roasted Tenderloin of Beef: Herbs de Provence and Madeira Sauce

Panko & Almond Crusted Chatham Haddock: Lemon-Pinot Grigio Beurre Blanc

Oven Roasted Tri-Color Potato Planks, Haricovert with Slivered Almonds

Basket of Artisan Breads & Rolls

Wedding Cake

Chocolate Covered Strawberries

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