“Modern Twist on a Garden Wedding” was the theme of a festive, floral-inspired
wedding held last month at two separate art galleries in Phoenix, all seamlessly
catered by Santa Barbara Catering Company.
The festivities began at the historical 1918-built Bentley Projects, a 22,000
square-foot venue with soaring bow-trussed ceilings and clerestory windows
located in downtown Phoenix. The bride and groom were married in front of a
custom backdrop featuring a Manzanita Tree, decorated with gorgeous hand-
After the ceremony, guests noshed on:
Raw Seasonal Vegetable Shooters Served with Pesto Sauce
Edible Porcelain Spoons filled with Spicy Tuna Tartare, Micro Arugula and Wasabi Aioli
Mini Panini’s served on a Baguette with Prosciutto, Soprassata and Fontina Cheese
Tempura Squash Blossoms Filled with Herbed Goat Cheese and Pine Nuts in a Broth of Roasted Tomato Sauce
Plus, an exquisite Fruit and Cheese display.
Favorite Mocktails included a Lemon-Mint Spritzer topped off with a floating candied orange chip.
And a Hand Squeezed Citrus Mintade Garnished with a Sweet Glazed Fresh Pansy Flower.
Guests were then shuttled up the street to the Phoenix Art Museum for the reception. As they entered the museum, they were greeted by a floral “wall” and uniquely showcased seating assignments nestled in fresh orchids.
Upon entering the Great Hall, guests were wowed by decked out twinkling white-lit trees, elegant tall floral bouquets, an array of vintage books, and modern leather lounge furniture surrounding an oversized dance floor.
The happy bride and groom took their turn on the dance floor enjoying their first dance as a newly married couple. Guests then enjoyed their first course:
A Favorite of Breanne & Chris; the Deconstructed Chopped Salad was Served with a shot of House Made Italian Vinaigrette.
Toasts were made, stories were shared, and four unique “small plate” food stations opened for the main course, giving guests the chance to sample favorites of the happy couple as they made their way around the Great Hall.
Herb Roasted Chicken Breast Served with Fingerling Potatoes and Sautéed Seasonal Vegetables in a Natural Jus
Open Faced Ravioli made with Herbed Semolina Pasta, Sautéed Spring Vegetables, Goat Cheese, Oven Dried Tomatoes and Arugula Pesto Sauce
Tenderloin of Beef with Whipped Potatoes and Wild Mushroom Sauce
Herbed Summer Risotto
Grilled Asparagus with Sea Salt and Cracked Pepper
Seasoned Sweet Potato Spears
Sautéed Seasonal Vegetables with Olive Oil and Fresh Garlic
Guests ended the meal by dining on wedding cake, Mini Pies and of course a Chocolate Dipping Sauce for Petite Churros
The celebration continued throughout the evening with dancing and photo booth pictures (with wild props!) captured for cherished memories of the beautiful event.
This fabulous wedding was made possible by the dedication and talents of many vendors, including:
Wedding Coordinator & Event Décor: Victoria Canada Weddings & Events
Ceremony Venue: Bentley Projects
Reception Venue: Phoenix Art Museum
Florist: Petal Pusher
Photography: Melissa Jill Photography
Linens: Wildflower Linen
Make-up: Corinna Cooke
Cake: Sedona Cake Couture
Calligraphy: Jennifer Schmitt Calligraphy
Programs: Celebrations in Paper
Ceremony Music: String Serenade
DJ: Desert House Productions
Guest Transportation; Ollie the Trolley
Rentals: Classic Party Rentals
Videographer: Bright Bokeh
Catering: Santa Barbara Catering Company