Danielle Barber, our assistant innkeeper was married at the Williams House this weekend on a bright sunny and not too hot July day. She arrived by carriage with her flower girls and attendant (her Mom) and was ushered down the aisle by her stepfather to waiting groom Michael. Byron performed the ceremony on the front porch with about 35 guests in attendance. Danielle’s children were ring bearer and flower girl repectively.
The reception was held in the back courtyard and included Bourban glazed meatballs, crab cakes, pasta salad, fruit tray with yogurt, deviled eggs and chips with mango salsa. We also had a nice Champagne sangria with fresh fruit.
The wedding cake, decorated with green orchids was a white cake with white buttercream icing, Byron is in heaven! This couple was a little aggressive in their feeding techniques, but all in good fun for the bride and groom. Guests enjoyed good food, great cake and the plesure of a special day in the lives of Danielle and Michael.
No those aren’t UFO’s, just lanterns hanging on the tree lights we use for weddings. It was actually too bright to use the built in lighting, but they do add a special touch for events in the courtyard.