Sloan and Tyler said "I do" at St. Edwards on Saturday, November 20. The reception followed immediately after the ceremony at the Junior League of Little Rock. The event was coordinated by Jessica Kersey of Finishing Touch Event Design.
Guests were offered cocktails, coffee and water as they awaited the bride & groom's arrival.
After Sloan & Tyler's first dance, heavy hors d'oeuvres were served buffet style in the Foyer.
Catfish Nuggets with Coleslaw
Smoked Tomato Salsa, Queso Dip and Tortilla Chips
Fried Green Tomatoes with Corn Salad
Toppings for the Chicken & Beef Fajitas - Cheese, Sour Cream and House made Pico de Gallo
Other items served not pictured: Pulled Pork with Cream Cheese Pepper Jelly on Cornbread Muffins, Grilled Veggies, Imported Goat Cheese with Pear Chutney, Grapes and Apple Wedges
Family & friends were invited to Lindsey & Matt's home to celebrate their wedding ceremony & reception.
After the ceremony guests were treated to Caesar Salad, Pasta Primavera with Grilled Chicken & Herbed French Bread.
Lindsey chose a beautiful Fall color scheme for her decor. Floral arrangements were provided by Fairytale Florals.
Beautiful wedding cake by Mickey's
Dena & Dwight held their wedding ceremony & reception at Pulaski Heights United Methodist Church last Saturday.
After the ceremony, heavy hors d'oeuvres, beverages and cake was served to guests. Pictured here is the Pesto Torta Mold and Cheddar Mold with Strawberry Sauce.
Country Ham on Buttery Angel Biscuits with Honey Mustard
Other items served included Italian Herbed Chicken Skewers, Mini Twice Baked Potatoes & Herbed Stuffed Mushrooms
Mingle & Mix @ 6 takes place on the third Tuesday night of every other month from 6:00-8:00 p.m at Park Hill Baptist Church. You'll find food, fellowship, and lots of fun! For just $10 you'll hear a relevant speaker, eat yummy food, and connect with other women.
The Mix & Mingle last night featured "Celebrity Chef Linda Adams." Park Hill Women enjoyed an evening of holiday mealtime planning & recipe sampling with Linda.
Arkansas Baptist Children's Homes has released a new cookbook which celebrates the many opportunities people have to gather at the table for food, fun, faith, and fellowship. Smilemakers . . . In the Kitchen II: Menus & More contains over 570 recipes including 75 complete menus for every occasion. Proceeds from the book sales go to the 400 children in the care of ABC Homes.
Desserts were preset for guests at each place setting. Pictured above is the Cream Filled Profiteroles with Chocolate Sauce
Lemon Cream Cake with Blueberry Compote
Dinner was served buffet style to guests. The menu consisted of Cranberry Pecan Salad with Chopped Romaine & Parmesan Peppercorn Dressing (pictured above), Chicken Florentine Pasta Bake and Garlic Breadsticks.
The holiday decor was really cute!
Buffet centerpiece - The Park Hill ladies did a great job!
The wedding reception for Rachel & Michael was held at Sherwood Forest. The ceremony & reception was coordinated by Valerie Linker Weddings.
Simply the Best provided hors d'oeuvres for guests (served prior to BBQ from Pig 'n Chik).
Pictured above: Cheddar Mold with Strawberry Sauce, Fresh Fruit with Poppyseed Yogurt Dip and Assorted Cubed Cheeses with Crackers.
Fresh Veggies with Ranch Dip
Mini Pumpkin & Pecan Pies, Assorted Cheesecake Bars, Lemon Squares, Chocolate Brownies
Not pictured but also served: Green Bean Bundles & Hot Spiced Apple Cider
Beautiful Bride's Cake by Cakes by Sam
Floral & Decor by Fairytale Florals
John & Angelica Rogers graciously opened their home for Soiree at Snake Hill to benefit the Wildcat Foundation last Saturday. The Wildcat Foundation helps the young men & women of North Little Rock High School and subsequently the city as a whole. Since 2004, the Wildcat Foundation has contributed over $500,000 toward enhancing student life at the High School. Guests were able to watch the Hogs and the World Series, enjoy great food & get an up close look at priceless sports memorabilia.
Food Station 1 - Items served not pictured below
Creole Crawfish Dip with Fritos & Mini Crab Cakes with Spicy Remoulade Sauce
Deep Fried Risotto Cakes topped with Red Pepper Roasted Shrimp
Seared Scallops with Bacon Jam on Baby Toast
Food Station 2 - Items served not pictured below
Sweet Potato Biscuit with Glazed Ham & Sweet Chili Sauce & Baby Beef Tenderloin Wellington with Mushroom Duxelle
Pulled Pork Sliders with the "Best" Coleslaw
Twice Baked New Potatoes with Bacon & Caramelized Onions
Whiskey Cheddar with Blackberry & Rosemary Compote
Other cheeses served - Pecorino Toscano with Pear & Cranberry Chutney, Cheddar with Ale & Mixed Nuts, Goat Cheese rolled in Honey Roasted Peanuts
Food Station 3 -
Chargrilled Oysters, Grilled Quail Kebabs and Andouille Sausage with Grits Bar
Food Station 4 - Desserts
Raspberry & Almond Thumbprint Cookies, Coffee Cake with Bailey's Irish Cream Mousse & Mexican Chocolate Tartlets with Sea Salt
Inside Upstairs Bar
Inside Downstairs Bar
Priceless Sports Memorabilia
Priceless Sports Memorabilia
Helen & Chris had their wedding ceremony at Trinity Episcopal Church. The reception followed immediately after at the Terry House.
The bride & groom's cakes were prepared by Mary Clark.
Heavy hors d'oeuvres were served buffet style in the galleries.
Items served (not pictured below):
Sesame Fried Chicken Strips with Praline Sauce, Fresh Asparagus with Lemon Vinaigrette, Seasonal Fruit Display, Gourmet Cheeses & Hot Crab Dip with Pita Chips
Sweet Potato Biscuit topped with Five Pepper Jelly & Glazed Ham
Mini Twice Baked Potatoes with Bacon & Cheddar Cheese
Garlic Cheddar Grit Cake with Salt & Pepper Shrimp
Musical entertainment by The King Beez Band out of Memphis.
Terry House Patio
Floral arrangements & lighting by Distinctive Designs by Tanarah
Best wishes to Helen & Chris!