For those of you who are visiting Sweet Tea Sweetie for the first time, welcome! I am doing a 3 part series on our wedding in honor of our 1 year anniversary on March 29th then I will get back to delicious recipes. Check out last week’s post on the history we incorporated. For those of you who are regular readers, I’m sure this is the post you were waiting for…..the food and drinks! We used The Catering Outfit and couldn’t have been more pleased. They were a last minute find and I am so grateful that I found them. The food was delicious and they did an amazing job with setting up the food stations. How adorable are biscuits in an old suitcase???

Cocktail Hour:

We had the cocktail hour in the gorgeous home of Carysbrook Plantation with high ceilings, beautiful moldings, and long windows and classic furniture. There was a fire in the fireplace, our pianist played in the formal living room, and servers passed wine. A spread of southern sweet tea, homemade ham biscuits, fruit, crudités and homemade sugar mints were laid out on the antique dining room table. There was a large patio with a fountain outside but the rain kept everyone cozy inside.

Drinks:

Guests were greeted with their choice of wine from Viansa where we were engaged or our signature drink (the KGB, after our monogram) of sweet tea vodka and lemonade as they walked in the door of the reception. Crystal dishes of sweet and savory covered almonds from Maisie Jane’s, a local favorite from Ben’s home town (Chico, California), were served on each table.

Dinner

Station 1: Spring Strawberry salad with baby greens, sliced toasted almonds, goat cheese, red onions, balsamic vinaigrette & Pommery Potato and Baby Zucchini Salad with tri colored fingerling potatoes, baby zucchini, tossed in pommery mustard vinaigrette

Station 2: Carved Smoked Ham Station with brown sugar bourbon glaze, sweet country mustard, cornmeal chive biscuits

Station 3: Tiger shrimp and creamy grits, Andouille sausage, poblano peppers, bell peppers, lobster sherry cream

Dessert

Passed Milk & Cookie shots with double chocolate or chocolate chip oatmeal cookies on top of mini glasses of milk and straws in our wedding colors

The Cake

We had a three tiered cake with two tiers of Lavender Cake with Salted Caramel filling and one tier of Double Chocolate Cake with Raspberry preserves and Amaretto Mocha filling from Maliha Creations.

Cocktail Hour:

Photography by the Mother of the Groom
Photo taken by the Mother of the Groom
Photography by Rebecca Keeling
Photography by Rebecca Keeling

The Bar:

Photography by Rebecca Keeling
Photography by Rebecca Keeling
Photography by Rebecca Keeling
Photography by Rebecca Keeling
Photography by Rebecca Keeling
Photography by Rebecca Keeling

Dinner Stations

Station 1:

Photography by Rebecca Keeling
Photography by Rebecca Keeling
Photography by Rebecca Keeling
Photography by Rebecca Keeling
Photography by Rebecca Keeling
Photography by Rebecca Keeling
Photography by Rebecca Keeling
Photography by Rebecca Keeling

Stations 2: Carved Smoked Ham

Photography by Rebecca Keeling
Photography by Rebecca Keeling
Photography by Rebecca Keeling
Photography by Rebecca Keeling
Photography by Rebecca Keeling
Photography by Rebecca Keeling
Photography by Lisa Doney
Photo taken by the Mother of the Groom

Station 3:

Photography by Rebecca Keeling
Photography by Rebecca Keeling

Dessert:

Photography by Rebecca Keeling
Photography by Rebecca Keeling

The Cake:

Photography by Rebecca Keeling
Photography by Rebecca Keeling

 My goal was to create a fun space with plenty of food options that people actually enjoyed eating. I loved that it really felt like a big family dinner.

What’s your favorite wedding food?

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