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August 16, 2019
Russell Morin Catering & Events

A Seaside Celebration Pieter & Paige’s New Bedford Whaling Museum Wedding

Pieter and Paige sought out a mix of classic, natural, elegant, and romantic for their May wedding at the New Bedford Whaling Museum. Paige's great great grandfather was a whaling captain, and Pieter’s family is from the seaside in Belgium, so this nautical venue was the perfect spot to bring together their two families, in a celebration that was uniquely them.

The couple held their ceremony at the Seamen's Bethel chapel on a beautiful 70-degree, blue skied day. Farm-fresh florals decorated their celebration, and food that held special meaning was served to guests: avocado toast, because the couple met and live in California; poke, as a tribute to their favorite trip to Hawaii; clam chowder, Paige’s favorite and a nod to her family’s New England roots; and fries to celebrate Pieter’s Belgian heritage.

Pieter and Paige planned their beautiful wedding from California, and according to the couple, “Everything was a breeze! Thanks to the strong relationship between Russell Morin and The Whaling Museum, the details came together so smoothly. We had wonderful partners, Alison & Shannon, who helped us out every step of the way. Not to mention, the food was fantastic — we had many guests come up to us to share how much they loved the food!”

The New Bedford Whaling Museum is one of our exclusive venues, and the largest whaling museum in the world! The historic seaside venue offers couples a number of unique spaces to celebrate in — one of the many reasons why we love it. Pieter and Paige chose The Bourne Building for cocktail hour, which allows guests to sip and snack amongst a huge 59-foot model ship, and The Harbor View Gallery for dinner, which boasts floor to ceiling windows and a deck that overlooks the New Bedford Harbor.

Enjoy a snapshot of this special wedding below, courtesy of Lauren Hawkins Photography, and check out the menu our chefs put together for Pieter and Paige.

The Menu

Passed Hors D'Oeuvres

  • Shrimp and chorizo paella bites with pimento aioli
  • Hawaiian tuna poke, with wasabi tobiko and seaweed dusted wonton
  • New England clam chowder and clam cake
  • Avocado toast
  • Mexican street corn
  • BBQ beef brisket slider
  • Pickled jalapeno slaw
  • Fish + chips cone: beer battered cod, shoestring fries, tartar sauce in a newspaper cone

Stationary Cocktail Display

  • Appetizer Landscape, presented in contemporary containers with vibrant dips:
  • Goat cheese with fresh herbs, Vermont sharp cheddar, Wisconsin creamy bleu and dill havarti
  • Vegetable crudités mosaic
  • Cheddar chutney
  • Wafers and European style breads

Plated Meal

  • Newport Salad: Frisée and mesclun with dried cranberries, candied walnuts,Marion Great Hill Bleu Cheese and lemon balsamic vinaigrette
  • Warm hearth-baked European style breads and crocks of fresh whipped butter
  • Entrées:
  • Pan seared local scallops with sun-dried tomato chardonnay cream, served with lemon and parsley delfina potatoes and roasted asparagus with olive oil and lemon
  • Rosemary chicken breast marinated in white wine, rosemary, and garlic, with dijon cream sauce, and served with asiago potato croquettes, green beans and carrots with shallots
  • (GF/vegan) Eggplant rollatini filled with quinoa, fire roasted peppers, mushrooms, and pine nuts, with roasted tomato coulis

Dessert

  • 3 tier wedding cake: lemon cake with lemon syrup, raspberry filling, and lemon buttercream frosting

Other vendors the couple loved:
1.Lauren Hawkins Photography (Lead Photographer) & Photography by Mallory (Associate Photographer)
2. Weatherlow Farms (florals)
3. DJ Backspin

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