A Special Private Home Celebration Kate & Scott’s Seaside Cape Cod Wedding

The holiday season brings with it festive marriage proposals — an engagement ring wrapped under the Christmas tree, down on one knee as the ball drops on New Year’s Eve, popping the question on a snowy evening stroll — and we love them all! Many of those festive engagements then become summer and early fall wedding celebrations, so we’re cozying up in the New England chill to take a stroll back to warmer weather, and this classic June wedding at a private Cape Cod home.

The groom, Scott spent his summers growing up at this Osterville house, and introduced the bride, Kate to its seaside charm in 2012. With many fond memories built at the house together, they decided to use it as the backdrop for their next milestone as a couple.

Both grew up boating with their families, so they chose to celebrate with their favorite people under a sailcloth tent overlooking the Nantucket Sound. It doesn’t get much better than that! Their stationery artist designed a custom burgee to fly from atop their tent, and incorporated the design into their invitations, cocktail hour cups, and escort cards.

Not big cake lovers, the couple opted for an adorable ice cream bike (which they borrowed from their beach club), from which we served popsicles, chipwiches, and other ice cream bars. The bride’s vision was to have everyone on the dance floor with their ice cream bar in hand, and we were excited to bring such a fun vision to life!

Private home weddings require extra legwork and planning to ensure every element runs smoothly. We plan and build the kitchen from scratch in a catering tent on the lawn, and our amazing logistics team works hard to map out efficient kitchen set ups, plans out all equipment (for serving and cooking) for every menu item, and plans load in and load out for all equipment and staff. We ensure that every detail is account for — like that there's enough electricity to power the evening, for example — so that when our team arrives, everything can be built and ready to go for guests in just three hours. It’s no small feat, and for this wedding we were honored to partner with Stephanie from Cape Cod Celebrations, a wedding planner we admire and respect greatly!

A few words from the bride, Kate:

"WOW. I honestly couldn't have dreamed of a more perfect vendor team. Renee was absolutely amazing from the minute we started working together. We fell in love with her at our tasting and made her promise to be at our wedding the day of :) The little touches that Russell Morin did throughout the day and night were so meaningful. From having a personal attendant throughout the night to make sure we were eating enough and always had a drink in our hands, to the absolutely delicious food that was served, I couldn't have asked for a better team. In fact, my brother-in-law just started planning his wedding in the exact same place, and guess who his caterer is?"

The night ended with a surprise firework show orchestrated by the groom’s mother…and an after-party plunge into the pool…but we had nothing to do with that!

Scroll down for photos by the talented Meghann Gregory, and the special menu we put together to match the couple’s seaside celebration.

The Menu

Passed Hors D’Oeuvres

  • Newport lobster salad on a Charleston chip
  • Blackened tuna with avocado relish, wonton crisp
  • NE fried chicken + waffles with maple mustard sauce, candied bacon
  • Fish + chips cone: beer battered cod, shoestring fries, tartar sauce in a newspaper cone
  • Goat cheese rounds with caramelized onions, wild mushrooms

Salad

  • Newport Salad: frisée and mesclun with dried cranberries, candied walnuts, Marion Great Hill Bleu Cheese and lemon balsamic vinaigrette

Entrées

  • Roasted forest mushroom filet mignon with Armagnac truffle demi-glace, served with tri-color carrots and a red pepper risotto cake
  • Roast statler chicken provencal, marinated with fresh herbs, fennel, lemon, and lavender roasted garlic jus, served with tri-color carrots and a red pepper risotto cake
  • Fennel pollen dusted seared scallops with champagne beurre blanc, roasted asparagus and citrus jasmine rice
  • BBQ cauliflower with sweet potato and anaheim pepper puree, fried chickpeas, corn and scallion relish, black Bean quinoa (Vegan)

Dessert

  • Funfetti confetti cake with vanilla buttercream filling
  • Ice Cream Bike with novelty ice cream treats to enjoy: Chocolate Éclair Bar, Chips Galore Sandwich, Nestle Crunch Ice Cream Bar, Drumstick Cone, Bomb Pop Junior

Other vendors Kate & Scott loved:
Planner: Stephanie Diaz Eldredge from Cape Cod Celebrations
Band: Sultans of Swing
Tent: American Tent and Table
Florist: Designers Touch Florals
Stationery: Cami Monet
Photographer: Meghann Gregory Photography