The epitome of an elegant wedding reception

July 28, 2023Lauren Windle

From the chef-made crème fraiche on the hors d’oeuvres to the imported chocolate truffles at each place setting, the private Zionsville estate wedding we catered recently for 185 guests was nothing short of magnificent.

The fairytale event began with the setting -- an amazing private estate nestled into a hilly countryside in Zionsville. Guests began arriving at 4 for the 4:30 PM wedding outside.

Afterwards, guests convened inside a beautifully appointed high-beamed event barn while the 13-piece band began to play. Fine wines flowed in addition to domestic, craft, and imported beers. Premium brand cocktails were also available including champagne or the signature wedding drink, Kir Royal with fresh raspberries or Amaretto sours.

The décor was perfectly suited to the semi-open structure, with billowing white drapery cascading down from the chandelier at the center of the barn. Tables were set in white linen, with crystal glassware, silverware, and fine china settings.

The reception began with butlered hors d’oeuvres:

  • Flatbread with Burrata, Roasted Heirloom Cherry Tomatoes, Imported Olive Oil and Fresh Basil
  • Beet Cured King Ora Salmon with Creme Fraiche, Capers, and Shaved Dill, on Toasted Brioche
  • Spicy Lump Crab Cakes with Mango Mojo Watermelon stuffed with Goat Cheese and Fresh Mint

Dinner was served about 45 minutes later with an Amuse Bouche of Indiana Tomato Gazpacho Shooter with Basil Oil and Microgreens. We followed with a Salad, featuring locally farmed Butter Lettuce Wedges with Fresh Chives, Roasted Almonds and Champagne Dressing.

  • Entrees were as beautiful to serve as they were delicious, with a choice of Pan-Seared Five Spice Maple Leaf Farms Duck Breast with Port, blackberries, Raspberries and Fresh Thyme
  • Boneless Braised Shortrib with Red Wine, Port and Herbs de Provence and Dauphinoise Pototoes

Both were served alongside Indiana Jumbo Asparagus with Gremolata Butter Amelia’s Crusty Breads topped with Herb Butter.

The Vegan dinner was Stuffed Portabello Mushroom with Spinach, Layers of Zucchinii and Squash on a bed of Tomato Coulis.

Of course, a fabulous 3-layer wedding cake took center stage, but guests could also choose a lovely French Raspberry Coulis.

As guests chatted, danced, and talked the evening into night with the lovely couple, there were Chocolate Truffles placed at each place setting, as well as snacks on each table.

It was indeed a beautiful evening at a lovely setting with simply amazing food, courtesy of Jacquie’s Gourmet Catering team.









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