Dining Under the Light of The Moon - Flagstone Farm Wedding Reception
August 11, 2005
At first glance, Flagstone Farm was indeed lovely – a warm, inviting home in Asheboro. There was no question why the bride wished for her reception to be at her home. It seemed only natural to have family and friends gather at Flagstone to celebrate such a special occasion.
From a catering perspective a home wedding is a challenge, especially one that would require touches of elegance to match the lifestyle and personalities of the couples involved. As a catering company we commit ourselves to maintain the intimacy and normalcy of a family at their home, not “over-invent” a venue as special as a home. We try to embrace the wants and desires of those who live or lived there. We were fortunate to obtain Mr. and Mrs. Rankin, the parents of the bride, as clients. They were very good communicators and had very clear ideas of what they wanted to make their daughter’s wedding day a success.
The event started in the side yard underneath maple trees, wicker chairs were set up near an open bar and hors d’oeuvres of Shrimp Shooters (individual shrimp cocktails consisting of jumbo shrimp in a shot glass filled with homemade cocktail sauce), goat cheese rolled in crushed pistachios and stuffed cherry tomatoes were passed on trays by our staff. Guests were summoned up the gravel driveway by the pond with a dock where the bride and groom had their picture taken. A partial opaque, partial clearspan tent was decorated with Chinese lanterns and color scheme of sage and white with natural wooden garden folding chairs and square and round tables. Mrs. Rankin was clear that she wanted an elegant, but simple menu appropriate to the environment in which it was being served. Preset salad of marinated vegetables including cucumbers, red onion, grape tomatoes with fresh dill and fancy greens adorned the tables adding a touch of color. Three double-sided buffet lines were sufficient to fill guest plates in a timely manner. The entrée was a Statler chicken breast stuffed with a julienne of zucchini, yellow squash, carrots and onion, served over garden vegetable rice, an entrée specially created for the Bride’s mother (so successful it has become a staple to the Pepper Moon Dinner Menu). Served separately in silver chafing dishes fresh asparagus wrapped in yellow squash and fancy whole carrots with their tops were steamed to perfection. For dessert Mrs. Rankin had selected a local vendor to prepare their special homemade vanilla ice cream served with fresh cut peaches in champagne glasses and accompanied by fresh mini berry tarts. To live music the couple and their guests brought their memorable evening to a close dancing by the light of the moon.
