Jennifer and Patrick

This past Saturday we made our return to Hilltop House in Devon for our first of 2 weddings we are catering there this month. The plan called for a 5:30 ceremony in the courtyard followed by cocktails on the back patio and dinner in the Great Room at 7:00. For the second week in a row, grey skies loomed above just as we had finished setting up for the ceremony. With our fingers crossed we sent the bride down the aisle for a very touching 25 minute ceremony performed by Susan Wilson from Journey's of the Heart. I have been to countless weddings over the years both as a caterer and as a guest, many times the officiant does a very by the book event where they spew a generic ceremony and "let's share in the love" blah, blah. I have had the pleasure of working with Journey's of the Heart for 6 or 7 weddings over the past 2 years (including my brother's), and each and every officiant takes the time to sit down with the couple and genuinely get to know them. You feel as though they have known them their entire life. Hat's off to Susan for another great ceremony. Just as the ceremony ended and the guests were safe inside a small shower came thru which delayed pictures for a couple of minutes, but allowed the Jennifer and Patrick to join their guests for the first part of cocktail hour. Guests enjoyed Passed hors d' oeuvres of mini Fingerling Potatoes stuffed with Cashel Blue Cheese and Bacon, Arrancini stuffed with Fresh Mozzarella and a Romesco Sauce and Ahi Tuna on a Wonton Crisp with Wasabi Cream.

Jennifer's uncle Larry introduced the wedding party into the foyer where they shared their first dance. As guests were being seated in the Great Room our staff was busy finalizing the dinner stations. In the Library we set up a carving station with Cowboy Steak and Roasted Turkey as well as our Paella station, complete with an attendant serving from our 36" Authentic Paella Pan and various tapas including Torta Espanola, Gambas al Ajillio (Garlic shrimp)and Pane y Tomate.


In the Garden Room is where we had the chance to really personalize the event. On our initial meeting Jennifer and Patrick had told me they had their first date at Creperie Beaumonde in Center City and had wanted to incorporate crepes somehow into the event. After 2 tastings with the bride and groom we came decided on a Grilled Chicken and Wild Mushroom Crepe and Spinach and Wild Mushroom Crepe served with a Field Green Salad with Dried Cranberries, Gorgonzola and Walnuts.



Generally I am very apprehensive when brides tell me how much do it your self they are planning for their wedding. I understand making your own invitations or favors and even centerpieces,but when Jennifer told me she was a Pastry student at the Restaurant School in Philadelphia and was going to make her own cake, I was nervous to say the least.


Well, did she ever prove me wrong. As the guests and even my own staff commented on how beautiful the design work was, as a chef I knew the pain staking work that went into the petals of the flowers on her beautiful creation. The best part was it tasted even better then it looked. In addition to the cake, moms and grand moms from both sides of the family made as assortment of homemade Italian cookies that will put the best bakeries in Philly to shame! It was a pleasure working with such a great couple and with Sandy from the Hilltop House who is always there to lending a helping hand when needed.