In 2016, our team had the pleasure of working with Emma Pegues to cater her wedding at her parent’s summer home in Greensboro. And we are proud to share that wedding has been featured in the blog: Over the Moon, which is written by the managing editor of Vogue.
Emma and Matthew’s goal was a beautiful, intimate and fun weekend for about 50 people. The couple and most of the guests live in New Orleans, so most of the planning and preparation was done from a distance.
The result was a beautiful and intimate weekend for about 50 people. They put up a tent on either side of the house. One for the rehearsal dinner on Friday and the other for the reception. The rehearsal dinner had a BBQ theme. We served mini pigs in a blanket, grilled pesto chicken, pulled pork, corn on the cob, potato salad, baked beans, rolls and watermelon.
For the reception, Emma and Matthew wanted passed appetizers and small plate stations with upscale takes on classic comfort foods. For passed appetizers we served: Caprese skewers, chicken and waffles, mini grilled cheese with a shot of chilled tomato soup, housemade potato chip with flank steak, creme fraiche and pickled red onion, cherry tomato stuffed with prosciutto.
For stationary appetizers and small plates we served:
Malt Shop Station: mini cheeseburgers, mini hotdogs, oven fries and mini chocolate milkshakes
All American Station: shrimp cocktail, mini lobster rolls, mini garden salads
Artisan Station: Vermont cheeses, cured meats, veggies, dips
And while everyone was dancing? We passed around cones of freshly made maple cotton candy.
It was a memorable weekend for everyone involved.
To learn more about Sugarsnap’s wedding catering services, please visit our wedding page or call us at (802) 861-2951.
