Jessica + Jonathan

“We were so excited to be working with David and Classic City Catering. From the beginning David and his team stood out with their exceptional professionalism and standard of excellence. At every turn David knew exactly what we meant and what we wanted for our guests to enjoy an intimate special dinner and event. Classic City was able to accommodate our intimate 30 person wedding due to COVID, so they can handle a wedding of any size. There were so many special touches that I will never forget about our wedding day, but there are two that stick out the most. I challenged David with making traditional Nicaraguan wedding horderves. He said he could make anything and he was right! They were amazing and just as I remember from family weddings growing up. The second special memory is Classic City Catering surprising us with Jenni’s Ice Cream at the end of the reception. My husband’s favorite food is ice cream and while we were engaged long distance I would send him pints from Jenni’s. It was a really thoughtful unexpected touch. We also enjoyed and loved eating out of our wedding basket on our way to our honeymoon. All of my guests raved about the food, presentation and service. It really was a perfect day. When you are working with Classic City catering expect the utmost professionalism as well as the warmth and familiarity of working with a friend who truly wishes you to have your dream day.” – Jessica and Jonathan

~Wedding Vendors~

Ceremony Site: Saint Paul Catholic Church, Pensacola FL  | Reception Site: 5 Eleven Palafox  | Wedding Photographer: Erika Smith with Indie Pearl Photography | Wedding Gown: Eddy K from the Bridal Loft | Wedding Rings: Bere Jewelers | Men’s Suits/Tuxes: Randall’s Formal Wear | Make Up: Kendall Bray | Hair: Chelsey Domschke with Hair + Co | Invitations: The Papery of Philly with Carolyn Brandhorst | Flowers: Chrissy H. | Catering: Classic City Catering | Cake: Betty Weber | Music: Roman Street

~Menu~

~To Be Preset~
Water with Citrus Slices, Flatware and Napkin
Wine Served with Dinner
Champagne Offered Table Side for Toasting
~Tapas~
Pastelitos de Pina
Chicken and Waffles with Bourbon Maple Syrup and East Hill Orange Blossom Honey
Tuna Tartare on a Wonton Crisp with Ginger, Wasabi Aioli and Caviar
~Crostini~
Pesto Basil Torta Spread with Sundried Tomatoes and Pinenuts
Pimento Cheese with Hot Pepper Jelly
~Salad~
Mixed Greens, Pancetta, Roasted Pears, Shaved Bermuda Onion,
Blue Cheese Crumbles, Walnuts and a Champagne Vinaigrette
~Appetizer~
Seafood, Chicken, and Sausage Paella with Saffron Rice
(Served in Cosmo- Peeled and Deveined Shrimp)
~Dual Entrées ~
(1) Vegan / Gluten Free
Quinoa Pilaf in a Grilled Portobella Cap
Grouper Piccata
and
Pecan Roasted Medallions of Beef with a Wild Mushroom and Red Wine Demi-Glace
Twice-Baked Yukons
Roasted Vegetable Napoleon on a Bed of Romesco with Balsamic Drizzle and Basil Chiffonade
Fresh Market Breads and Rolls with Flavored Butters | Evoo | Zatarr
~Desserts~
Client to Provide Wedding Cake