Brittany wanted a comfortable rustic and very Spring like wedding and reception. The Port Vincent Community Center was a quaint little building with rustic hardwood floors and a really old feel. Best
Catered Events worked around the colors that were chosen by the bride and the overall look and feel
of this venue was very different and a true reflection of the bride's personality.
John's uncle made a black pot Jambalaya and a family friend made his special recipe black pot smothered potatoes with bacon. Best Catered Events rounded out the menu with the bride's choices of Crawfish and
Bowtie Pasta, Green Bean Bundles, Spinach and Artichoke Dip, Stuffed Eggs, Chicken Salad Croissants, fresh fruit and cheese, smoked beef brisket and summer punch.
Precious centerpieces of button flowers and mushrooms were made by a friend. The ceiling was flanked by paper circles in printed designs and there were dried tree limbs with paper birds hanging from them. Our photographer was Chris Genovese.
