The Retreat at French’s Point’s mansion doors were flung open to make way for the bridal party to begin their rehearsal of a historic day in the lives of the soon to be Annie and Peter Gray.
Rain clouds and chilly weather could not dampen the spirits of the happy crowd – especially after they saw the feast that awaited them at the rehearsal dinner.
The wedding festivities were kicked off with an elegant, private rehearsal dinner party at the Wentworth Event Center where the two families, out of town guests and the wedding party met, mingled and ate delicious food prepared by Laura Cabot Catering.
Photo copyright Annie Higbee/ Imagewright
Laura Cabot Catering offered an artisanal cheese table with fruit, flowers and crackers as a stationary hors d'oeuvre. Passed items included truffle pate canapes and crudity from Laura's garden with a white bean and artichoke dip. Also circulating were two types of phyllo appetizer pastries: wild mushroom and lemon time or goat cheese with a fig confit.
The main courses were either oven roasted wild salmon filet on a bed of Caponata or grass fed beef kebabs with a ginger marinade and grilled vegetables. They also offered grey sea salt pommes frites and garden string beans with young carrots.
Photo copyright Annie Higbee/ Imagewright
Both Laura Cabot Catering and the Wentworth Event Center did a fabulous job executing a very special and memorable night for the now Mr. and Mrs, Peter Gray.
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