What an incredible weekend we had in Nashville celebrating the marriage of Rebekah and Allan! The Friday night rehearsal dinner was an absolutely incredible event in and of itself, with every detail carried out with the utmost consideration. We had a fantastic time and enjoyed seeing Rebekah for the first time in about fifteen years, half her life ago since she is now 30!
Allan had one foot in the door with his passion for bowties--a trademark that Rebekah's dad, Gordon is well known for. The groom's bow-tie cake was served at the rehearsal dinner and was the most delicious chocolate cake I have ever tasted with a rich chocolate truffle, sour cream pound cake and ganache icing served with vanilla bean ice cream. It was a mouth-watering, one-of-a-kind clever design.
The rehearsal dinner menu included Spanish blood oranges over sweet bibb lettuce with crumbled gorgonzola cheese, grape tomatoes, and honey vanilla vinaigrette, Black Angus petit filet mignon over a portabello mushroom with lemon-basil shrimp, almond rice and haricot vert. (Yes, I did keep the menu at my place setting...my memory isn't THAT good.) The setting was at the elegant Belle Meade Country Club in Nashville.
Here we are with the lovely Dr. Rebekah Gee!
What an incredible weekend we had in Nashville celebrating the marriage of Rebekah and Allan! The Friday night rehearsal dinner was an absolutely incredible event in and of itself, with every detail carried out with the utmost consideration. We had a fantastic time and enjoyed seeing Rebekah for the first time in about fifteen years, half her life ago since she is now 30!
Allan had one foot in the door with his passion for bowties--a trademark that Rebekah's dad, Gordon is well known for. The groom's bow-tie cake was served at the rehearsal dinner and was the most delicious chocolate cake I have ever tasted with a rich chocolate truffle, sour cream pound cake and ganache icing served with vanilla bean ice cream. It was a mouth-watering, one-of-a-kind clever design.
The rehearsal dinner menu included Spanish blood oranges over sweet bibb lettuce with crumbled gorgonzola cheese, grape tomatoes, and honey vanilla vinaigrette, Black Angus petit filet mignon over a portabello mushroom with lemon-basil shrimp, almond rice and haricot vert. (Yes, I did keep the menu at my place setting...my memory isn't THAT good.) The setting was at the elegant Belle Meade Country Club in Nashville.
Here we are with the lovely Dr. Rebekah Gee!
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