SEE OUR HOLIDAY MENUS & LUNCH SPECIALS

A Woodstock Wedding at the Historic Byrdcliffe Barn

Enjoy this recap of Katherine and Mark's June wedding at the historic Byrdcliffe Barn in Woodstock, New York.

Mary Anne Erickson

|

October 14, 2018

June has arrived and we are now in the heart of wedding season!! Of course, this means preparing ourselves for all eventualities that may arise when catering a big party - for many, the most important day of their lives. And one of the biggest things everyone worries about is: what will the weather be like? Our first wedding on Memorial Day was in the midst of a Nor'easter with high winds and 40 degree temps! This beautiful wedding on June 1st boasted temps pushing 95 degrees with high humidity! So we're a bit like grown up versions of boy and girl scouts: we're prepared for anything and everything!

This was the most special day for Katharine and Mark, who chose the Byrdcliffe Barn for their reception and the lawn of White Pines for their ceremony. This is the venerable home of the Byrdcliffe Arts Colony, founded in 1902 by Ralph Whitehead and devoted to the utopian vision of people living harmoniously together, inspired by the arts and crafts movement. This location is truly historic Woodstock, and such a wonderful place to celebrate the coming together of two special souls.

I love taking shots behind the scenes at our catering events, because it's always fun to see the various settings we find ourselves in while preparing food! When we first arrive at a location, we scope out the best place for our make-shift kitchen and then go about setting up shop.

Our staff is ready for action to help get all the tables, chairs, buffet station, bar station, and kitchen areas set up. Once the chefs arrive with the food we go into high gear preparing the appetizers and putting the final touches on the main courses - lighting the chafers - and making sure everything looks perfect before the guests arrive.

Once we heard the big cheer and applause from the folks just up the hill, we knew they would soon be strolling our way, ready for a good party - ; time for us to rock n' roll! The waiters began circulating with the appetizers which featured: Pulled Pork on a Cornmeal Pancake with Jalapeno Mayo, Truffled Mac n' Cheese Pops, Olive Tapenade and Goat Cheese Bruschetta, Moroccan Chicken in Phyllo Cups, Catsmo Smoked Salmon Canapes, and Citrus Poached Shrimp with Bloody Mary Cocktail Sauce!

A fine dinner followed featuring Chicken Citron and Tuscan Braised Short Ribs with a Tomato-Corn Bread Pudding and Toasted Orzo Rice Pilaf. We love featuring local farm fresh vegetables during the summer months and always make a delicious medley with whatever is seasonal - for this wedding, we were happy that Gill Farms is still picking their delicious purple asparagus.

After dinner everyone danced and then came the "piece de resistance", the wedding cake (created by our most talented baker, Melinda Champagne). Katharine and Mark chose one of my favorites: triple layered lemon cake with two fillings - one was lemon curd and the other a raspberry mousse. The cake was truly inspired! And everyone ooohhhed and awed as they ate it!

More dancing and then.....onto the after party! And for us, clean up! It was a grand night and we wish Katharine and Mark a long life together full of many blessings.