Following the wedding in downtown Nashville at Christ Church Cathedral, guests either drove or were transported by shuttle to Cheekwood Museum of Art & Botanical Gardens for a picture perfect night that could not have been any more spectacular.
The wedding dinner menu was spiced butternut squash soup with tamarind cream and toasted sunflower seeds which was absolutely incredible. The salad consisted of arugula with grilled fennel, roasted red pepper, red onion, capers, and Parmesan curls with lemon vinaigrette. My entrée choice was roasted breast of chicken while Kelly picked the sea bass, with root vegetables and Yukon potato puree, and last but not least, wedding cake.Kelly & KellyHere comes the cutting of the cake moment!
The wedding dinner menu was spiced butternut squash soup with tamarind cream and toasted sunflower seeds which was absolutely incredible. The salad consisted of arugula with grilled fennel, roasted red pepper, red onion, capers, and Parmesan curls with lemon vinaigrette. My entrée choice was roasted breast of chicken while Kelly picked the sea bass, with root vegetables and Yukon potato puree, and last but not least, wedding cake.Kelly & KellyHere comes the cutting of the cake moment!
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