Allison Hopson and Ian Morelan
Etowah , TN
The Wedding Cake “Pretty in Pink”
The Grooms Sweet Tea and Pink Lemonade
The Coordinators for the evening were Brenda and Lisa from One Enchanted Evening Boutique, and did an outstanding job with all the decorating details . Having such professional coordinators on site really made an incredible difference during this special event. The flow of the entire evening was seamless and enjoyable, not only for all the vendors involved but, the wedding family and all guest were at ease with these ladies at the helm .
Also, adding to the enjoyable evening was on hand, Ken Hopkins from Knoxville Premier DJ Services. Very talented professional we would gladly recommend at any celebration event.
The Elegant Buffet consisted of Rosemary Roast Medallions, Seven Layer Mexican Dip with Tortilla”s, Fresh Fruits Fondue with Chocolate and Cream Cheese Dip, Gourmet Cheese Display, and a Martini Whipped Potato Bar.
Thanks Allison and Ian for the Opportunity to be a part of this special Day! Congrats…
David Knox and Patti Howell
Ceremony with the Black Bears in front of the waterfall, then guest tour the Zoo with butler passed trays; pimento cheese finger sandwiches and sharp cheddar sausage balls. Then guest enjoyed a full hors doeuvre reception under the big event tent!
Instead of a traditional wedding cake, David and Patti agreed on a full dessert buffet! Mounds Candy bar Cake, Hummingbird Cake, Raspberry Cheesecake, Key Lime Cheesecake, Red Velvet Cake, Chocolate covered Strawberry Cake, and Italian Cream Cake.
Congratulations David and Patti !
Liaren Harris and Brian Gladfelter
This wild flower wedding was lovely at Sampson’s Hollow. The table centerpieces were mason jars filled with a variety of wild flowers. Liaren requested that the cake topper resemble the table centerpieces.
The mason jar cake topper matched the room perfectly! The flavor was “BIG ORANGE” Velvet cake.
The reception food was selected from the Chef Tony Catering package menu’s , Garnet Package with added Buffalo Wings and Whipped Potato Bar!
Our first ever- Monday Wedding… Great to be a part of this special event!
Heather and Matt
Heather did an incredible job planning her own wedding. She pre-managed every aspect of the ceremony and reception, and I have to say that everything was implemented perfectly. First Fruits Catering was proud to have catered this awesome winter wedding. We served the Garnet Package taken from Chef Tony menu’s and packages. Then the Wedding Cake (vanilla bean) and the Grooms Cake (mocha espresso with chocolate pour over) were designed by Heather who provided photo’s and adjustment instructions to the cakes.
Heather requested Caramel Apple Fondue to be added to her package including Fresh Fruit and Strawberry Chocolate Fondue. Also, on the buffet was a Smoked Salmon Filet with a Caper mousse. Included with the Garnet package are butler passed trays of Shrimp Cocktail, Cheddar Sausage balls, and Mushroom Brushetta (see recipe at Chef Tony Blog).
Wonderful Winter Wedding! The view of the Smoky Mountains was perfect for this perfect Wedding!
Sarah and Brian
The artwork for the images on this wedding cake were freehand drawings submitted by Sarah the bride. The drawings transferred to an edible image sheet and then I applied them to the cake. Sarah selected a spice cake flavor with maple butter cream under the fondant frosting, this selection was a great pre-holiday flavor! Sarah and Brian chose a menu selected from www.cheftonycatering.com, the Garnet package which includes Shrimp, Smoked Salmon, Rosemary Beef Roast, Cheddar Sausage Balls, Mexican layered Dip, Mushroom Brushetta, Chicken Pasta Alfredo, and Fresh Fruit Fondue. Thank You Sarah and Brian for allowing us to be a part of such a special wedding celebration!
Karen and Mike
Many thanks to Janna Fowler with All About Weddings for an extremely smooth wedding day event! When you first mentioned that Karen and Mike wanted a wedding dinner serving grilled beef tenderloin (my favorite) I knew I wanted to be a part of this wedding day. And Mike and Karen , thank you for your great wedding cake designs . I enjoyed draping the fondant frosting to resemble cloth material. I had fun shopping for the Vandella Ivory Roses mixed with the Eskimo white roses. If I were not a full time caterer and bakery, I would consider becoming a florist. For some fabulous photos see the blog at www.terriswaggertyportraiture.com, now that’s great photography!!! This November wedding was “Sweet Magnolia”.
Gabi and Grant
Thanks Gabi and Grant for the opportunity to cater your dinner reception and for the opportunity to do this amazing wedding cake. I have to admit that I was skeptical in pulling this cake off, until I found a source for these European chocolate molds. After molding the chocolate, the cake detail work just fell into place. The venue along with your army of decorators/florist/friends made this wedding absolute “Autumn Perfection”.