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
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