Summer is over, the leaves are changing, and the temperature has become much more manageable (we couldn’t take one more sweltering hot day!)
With autumn in full swing, we’ve found ourselves in the middle of one of our favorite times of year here at Franklin Commons: fall wedding season!
Kate & Brian loved the combination of indoor and outdoor space at our Phoenixville venue. It would accommodate their guests no matter how the weather turned out.
Since the couple met during their time as students at St. Joseph’s University in Philadelphia, they chose to exchange their vows at the campus’ gorgeous church.
After they said “I Do,” Kate & Brian joined their guests for cocktail hour, which was held in Franklin Bistro and allowed guests to wander around our Campus Walk. The weather was perfect, and guests enjoyed sipping on Fall Red Sangrias with Apples while taking in the grounds.
Our partners at Drexelbrook Catering began wow-ing everyone with their award-winning menu options right from the start! Butlered Hors d’Oeuvres included Stuffed Mushrooms with Spinach & Cheese, Smoked Apple & Cheddar Quesadillas, Chicken Cheese Steak Spring Rolls with Buffalo Blue Dip, Seared Tuna with Pickled Ginger & Wasabi on a Yucca Crisp, Pulled Pork Tacos, and Bay Scallops wrapped in Pepper Bacon.
That wasn’t all! They also had two Hors d’Oeuvre Stations; a Pasta Primo Bar and a Slider Station. Guests could select from an array of toppings to combine with Cheese Tortellini or Bow Tie Pasta, mixed with either Vodka Blush Sauce or Herbed Broth.
At the Slider Station, Black Angus Burgers were served with Pepper Jack Cheese & Sweet Red Pepper Ketchup, and Chicken Breasts were grilled with Molasses, Lime, & Rum BBQ Sauce.
It was difficult for guests to avoid eating too much food, but they knew that with appetizers this great, an incredible Main Course was awaiting them!
Guest were ushered into Franklin Hall by the welcoming sound of the 13 piece band Contagious. The evening was kicked off with introductions and toast made by the Bride’s Father, the Best Man, and the Maid of Honor.
Finally, it was time for dinner. Guests dined on Baby Field Greens with Dried Cranberries, Candied Walnuts, Crumbled Goat Cheese, & Seasonal Vinaigrette.
For the Main Course, we offered the choice between Atlantic Salmon pan-seared with a Mustard Maple Sauce, or a perfectly cooked Filet Mignon with a Brandy Demi-Glace. Both options were paired with Red Bliss Mashed Potatoes and a delicious Vegetable Medley.
The evening was capped off with an Ice Cream Sundae Bar, where guests could add unlimited toppings to scoops of ice cream served on hot waffles. The International Coffee & Tea Bar was served with Kahlua & Irish Cream, and of course there was a beautiful wedding cake.
We think Kate & Brian’s big day was the perfect way to kick off our fall wedding season. We can’t wait to help bring the rest of our couples’ dream weddings to life!
Click here for more information on planning your wedding at Franklin Commons.
