Monday, July 5, 2010

Mary and Doug's Wedding-overview

Date: Saturday May 29th, 2010
Venue: Live Cuisine, Living Arts Center, Mississauga Ontario
Guests: 57
Budget: >$17,000
Colour scheme: shades of purple, pewter grey, white, black

modern elegance


  • modern venue, not a typical banquet hall, everything in one location
  • indoors
  • nontraditional format, had to be multicultural
  • late afternoon-evening
  • limited guests to family and close friends
  • contemporary but still elegant, and on a budget

Order of Events:

1. tea ceremony
2. formal photographs
3. cocktails and hors d'oeuvres
4. legal ceremony
5. informal photographs
6. reception
7. dancing

Assorted hors d'oeuvres:
  • Vegetarian Spring Rolls
  • Crab Cakes
  • Mini Beef Wellington
  • California Rolls
  • Lobster Crépe Purse
First Course
  • Wild mushroom consommé
Second Course
  • Watercress and Romaine salad, balsamic vinaigrette
Third Course
  • Free range chicken with grand marnier sauce, mini potatoes, vegetables
Fourth Course
  • Fruit Bavarois
  • Wedding cake: vanilla cake, raspberry pureé, vanilla buttercream
The Big spending:
  • Food and alcohol
  • Music-violinist and DJ
The Big Savings:
  • free invitations- e-invites from
  • wedding dress-bought at a charity sale
  • flowers-bride's sister donated her time-only paid for supplies
  • decorations and favours-DIY

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