Venue: King’s Gap Mansion

Coordinating, Design & Service: VorEver More (Emily)

Catering: VorEver More (Chef Jacob)

Food selection:

hors’ doeurves— caprese skewers with balsamic drizzle, oysters with mignonette & cocktail, Ahi tuna over wonton crackers with pickled slaw & aioli, and pirogies with caramelized onions & clarified butter

plated dinner service— spinach salad with strawberry, feta, candied pecans and balsamic, sous vide Filet topped with blistered tomato béarnaise, Parmesan risotto, and blackened Cajun broccoli