Fall In Love With Jamielyn & Ray’s Stunning Winter Wedding
Finding that perfect winter wedding venue with beautiful indoor and outdoor space can be challenging. Finding a perfect venue that also serves a mouthwatering seasonal menu may seem like hunting for a needle in a haystack.
Well, your hunt is over! Drexelbrook Catering & Special Event Center has got it all, from the private gardens open year-round (imagine stealing a kiss as the snow falls) to our selection of spacious ballrooms to accommodate guest lists of all sizes. Our award-winning chefs prepare some of the most delectable menus you can imagine, and our staff is here to make sure every detail of your big day is exactly the way you want it.
Just take a look at Jamielyn and Ray’s romantic January wedding. Our North Ballroom was the ideal spot for the happy couple to tie the knot, with friends and family surrounding them as they said “I Do.”
After the ceremony, guests made their way to the South Ballroom for Cocktail Hour, where our staff carried platters of Hors d’Oeuvres such as Batter-Dipped Chicken n’ Waffles with Southern Pepper Gravy, Sea Scallops wrapped in Pepper Bacon, and Braised Short Rib and Brie Cheese served on Miniature Brioche.
There were also two Hors d’Oeuvre stations set up for guests to enjoy. At our Risotto Station, guests were served plates of made-to-order creamy Risotto Milanese with a selection of toppings, including Grilled Asparagus, Diced Chicken, and Sun-Dried Tomatoes. Esposito Porchetta set up a special station, offering Torpedo Rolls filled with Sharp Provolone and Roast Pork, and topped with Drexelbrook’s freshly prepared Long Hots, Roasted Peppers, and Brocolli di Rabe.
Plates of Caesar Salad awaited guests in the Grand Ballroom, where the reception began with the happy couple’s first dance on a floor illuminated by custom lighting bearing the bride and groom’s names. Dinner’s Main Course was a duet of Braised Beef Short Ribs with Jumbo Lump Crab Cake topped with Chipotle Aioli, served with String Beans and Creamy Garlic Mashed Potatoes.
As guests danced the night away on our custom sized dance floor, the Drexelbrook staff prepared the dessert stations. In addition to a stunning cake from our friends at Sophisticakes, our chefs manned our infamous Bananas Foster Flambé station, where warm bananas were flambéed with Rum and served over Hand-Spun Vanilla Bean Ice Cream. We also had an Ice Cream Sundae Bar, where scoops of Vanilla and Chocolate Ice Cream could be topped with Hot Fudge, Strawberry Compote, and a selection of candies, Whipped Cream, Sprinkles, and Cherries.
At the end of the night, guests bid farewell to the happy couple, and were handed small water bottles and Soft Pretzels with Mustard as a “nightcap”. It was the perfect end to an equally perfect wedding, and the entire Drexelbrook team is thrilled that Jamielyn and Ray picked our stellar staff to make it happen.
Congratulations to the happy couple!