Wedding Project

I presented my HRTM 590 project last night. It went really well. The Great Gatsby theme really is a terrific idea. The bridesmaids wore a pale buttercup yellow strapless tea length dress. I put a ridiculous amount of time into the project and really called each vendor I needed to use so I had a realistic budget. The most expensive, no surprise here, was my catering costs. My dress was a little on the pricey side too. It is the prettiest dress ever (see previous post for picture). The fantasy wedding took place at PR's home in the front yard. One of PR's friends married me free of charge. I had the reception at the fabuous Hilton Garden Inn in Anderson, where I did my summer internship. I am including a copy of the menu I designed. Eddie at Marret's Florist right by PR's house was such a huge help. He led me to choose calla lillies for my flower. I also had calla lillies on my cake to carry out the theme flower. Centerpiece on tables at reception are mixed white flowrs. Eddie at Marret's helped me with this also. The table cloths will be white, floor length. I am using 5 foot tables, which seat 8 pple each. No place cards, as I want guests to mingle and dance. The dinner will be buffet style.

Fran’s Great Gatsby Menu
Hors D’oeuvres
Fruit and Cheese Display with Chocolate Fountain
Baked New Potatoes with Herb Cream Cheese
Traditional Shrimp Cocktail with Key Lime Cocktail Sauce
Dinner Buffet
Savannah Bleu Salad
Fresh Maytag Bleu Cheese, Bibb and Iceberg Lettuce, Spiced Pecans and Berries
Dressed with Wild Berry Vinaigrette
Iced Display of Oysters on the Half Shell and Marinated Blue Crab Claws
Blazin’ BBQ Beef Brisket with Fried Leeks
New South Shrimp and Grits
Shrimp and Scallops Served with Anson Mills Grits and Spicy Tasso Gravy
Creamy Garlic Potato Gratin
Free Range Chicken Over Low Country Cassoulet of Sweet Corn, Haricots Vert and Plum Tomatoes
Blackened Gulf Snapper with a Lemon Tarragon Beurre Blanc
Banana Foster Action Station
Champage Punch

This costs me about 32 per head. Ouch.