As Courtney was slipping into her wedding dress in The Suite with her bridesmaids and mother, Paul was anxiously awaiting his bride in The Attic of The Estate on Second for their first look. Courtney turned the corner and tears immediately began building up in Paul’s eyes the instant he saw her in her beautiful princess style wedding dress with lace detailing and applique. While the two snuck away with the photographer to capture unforgettable memories, guests filtered into the Crystal Ballroom ready to see them tie the knot.
Courtney and Paul exchanged I dos, guests cheered, and many hugs were shared, then the reception began with delicious tray passed hors d’oeuvres: Thai Chicken Spring Rolls with Peanut Sauce, Filet and Wild Mushroom Wellingtons, and Fig and Goat Cheese Mascarpone Tarts. The bride and groom offered guests Kentucky Mule and Margarita signature cocktails and an open bar. Tables were set with bouquets of white hydrangeas and light pink roses that were in the center of each table. Guests took their seats as the plated dinner began. The first course was a Wild Cherry Salad followed by Chicken Veronique, Vegetarian Rotolo Bolzano – Jay’s award-winning pasta creation, Baby Vegetables and Dauphinoise Potatoes. Last but not least:The cake! A 3-tiered white cake with raspberry crème filling was served to guests before they got drawn to the dance floor for the rest of the evening.