Sarah + Brett
“Mark and I were fortunate to have David cater our wedding in December of 1993! It was just as incredible then as it is now. When Brett and Sarah got engaged, we knew instantly that we wanted David to cater the event. Classic City was one of the first phone calls that I made. David and his team of amazing professionals made the planning so much fun and stress-free. Our tasting was so fun and really helped us to make final decisions on what to serve. Cocktail hour was perfectly done. We wanted to make sure that everyone had something tasty and fun to enjoy, so we asked David to come up with some non-alcoholic drink options to serve in addition to the beer and wine options. We were so impressed! The mocktails were served in beautiful glasses and perfectly garnished. The menu items for both the cocktail hour and the reception were AMAZING! We kept hearing over and over how incredible the food was. The evening was perfectly executed! Our son recently got engaged and we are so thrilled that they have also decided to use Classic City for their reception! We are so happy that Classic City has been present for some of our biggest life events.” – Olympia, Mother of the Bride
~Wedding Professionals~
Ceremony: The Sanctuary
Reception: The Sanctuary
Flowers: Fiore
Cake: Sukar Bakes
Rentals: Events Styled By Luxe
Draping: SextonEvent Company
Lighting: Sexton Event Company
Hair: Destin Mobile Makeup Box
Makeup: Destin Mobile Makeup Box
Videography: Aislin Kate Weddings
Catering: Classic City Catering
Invitations: Southern Frills
Save The Dates: Minted
Wedding Gown Designer: Kelly Faetanini
Wedding Gown Bridal Shop: Margaret. Ellen Bridal
Wedding Gown Alterations: Ruth’s Creations
Bridal Accessories: Bree Jewelers
Groom”s Suit: J. Crew
~Menu~
~Passed Hors d’oeuvres~
Coconut Shrimp with a Spicy Citrus Marmalade
Tuna Tartare | Seaweed Salad | Pickled Ginger | Wasabi Aioli | Caviar
Wonton Crisp | Cusabi Cucumbers
Roasted Jalapeno and Corn Johnny Cake with Cilantro Crème Fraîche
~Stations~
~Salad Station~
Moser Salad of Wild Greens with Red Onions, Sliced Strawberries,
Toasted Walnuts, Goat Cheese and Crostini with a Raspberry Vinaigrette
Chopped Classic Wedge with Heirloom Tomatoes, Applewood Smoked Bacon,
Shaved Red Onion, Candied Pecans, Feta Cheese and Balsamic Drizzle
~Dinner Buffet~
Pecan Roasted Beef Tenderloin with Red Wine Demi Glace and Mustard Horseradish
Grouper Piccata
Grilled Lemon Tarragon Chicken with Warm Mango Currant Chutney
Herb Roasted Fingerling Potatoes
Wild Mushroom and Parmesan Risotto
Wood Grilled Baby Vegetables Splashed with Balsamic Vinaigrette
Curry and Romesco Sauces
Rustic Breads and Rolls
Butter | Evoo | Za’atar
~Dessert and Coffee~
Key Lime Tarts with Citrus Scented Whipped Cream | Bittersweet Chocolate Truffle Tart with Violet Sea Salt
Red Velvet Trifle with Chocolate Mouse and Fresh Berries | Double Vanilla Crème Brulee with Wild Berries
Coffee with Cream, Sugars, and Chantilly
~Beverages~
Water with Citrus Slices | Fresh Brewed Iced Tea with Lemon Wedges, Sugar and Mint
