Finley Creek Vineyards springs a lovely wedding reception

Mary Ann Harrison and Jared Owen tapped early Spring on the shoulder ...and asked it to reserve a sunny Saturday in mid-March for her wedding reception at Finley Creek Vineyards.

The pre-Spring weather cooperated, and the event space was perfect for the kind of relaxed late afternoon reception the couple had in mind.

The Harrison-Owen reception began at 4:00 PM by welcoming family and friends to Finley Creek's rustic splendor. With an open bar and generous appetizers inside the beautifully decorated Finley Creek barn, guests dipped into sumptuous appetizers:

Three Layer Pesto Torte with crackers, butler-served Mushrooms Stuffed with Spinach and Parmesan Cheese, and an assortment of Mini Quiches.

After everyone had a chance to mingle, a spring buffet dinner was served:

There were a few children in attendance, and they were not forgotten. Easy to eat Chicken Fingers, Carrot Sticks, and Fruit Cups were quickly gobbled down.

After a lovely dinner, the bar was re-opened and the celebrating went on into the night as any fun reception should (hello dancing and music in the wide open rustic-chic barn!) The group paused to cut the cake (by Classic Cakes of Carmel) and toast to the new couple. Then back to dancing and  a fantastic selection of desserts!

Congratulations to Mary Anne and Jared, and the Harrison-Owen families!

 

 

Spring & summer wedding reception ideas

At Jacquie’s Gourmet Catering, we love to plan spring and summer wedding receptions. The world is in bloom, warm and in love… such a lavish and bountiful time to get married!

There are also so many, many different ideas and themes to choose from when you are planning a wedding reception in the warm months. We enjoy working with the bride and groom to create the right feel, theme and the vibe for the event – and the ideal food and drink, too.

Here are Jacquie’s spring and summer wedding reception tips on how to bring the lovely color and warmth of the season into your big day:

No matter what you choose for your spring/summer wedding reception, let’s meet to get things booked and begin getting a feel for your ideas early. Jacquie’s Gourmet Catering can bring your wedding ideas to life in all kinds of ways, keeping foods fresh and organic, sustainably and locally raised, and always… delicious.

 

 

 

 

 

Innovatemap’s colorful, food-forward holiday party

Innovatemap, is a Broadripple based product services company helping companies of all sizes dream, design and scale digital products and services.

So, when it came to throwing a holiday party, Innovatemap knew exactly what they wanted. Their team insisted the party be lively, colorful and food forward, with emphasis on big taste and a low carbon footprint. No surprise, they hired Jacquie’s Gourmet Catering (farm-to-table, sustainable, organic, locally sourced foods) and set the evening at Finley Creek Vineyards.

The vibe was easy upscale and festive. Guests arrived for an evening of holiday celebration beginning with cocktails and hors d’oeuvres from 6 to 7, followed by dinner, then a reception from 8 through 11 PM.

Hors d’oeuvres included:

Three Layer Pesto Torte with Goat Cheese, Cream Cheese, Sundried Tomatoes, Fresh Basil Pesto and Pine Nuts with Crackers.

Bourbon Chicken Skewers
Mini Cuban Sandwiches were also offered.
Naturally there was a vegan option, Morbier Grilled Cheese with Tomato Jam Mushrooms Stuffed with Parmesan.

A seated dinner followed with a choice of:

Rounding out the meal, was:

No holiday celebration would be complete without ending on a sweet note. Jacquie’s team prepared an irresistable dessert station filled with everyone’s favorites:

There’s nothing like a perfectly hosted, beautifully prepared and presented holiday party, which is exactly what the folks at Innovatemap received this holiday season. Team Jacquie’s Gourmet Catering and Finley Creek Vineyards delivered!

 

Republic Airlines landed at Finely Creek Vineyards for their holiday luncheon

. The event was festive and fun, with great food and lovely surroundings. Just the thing for Republican Airlines personnel after a bustling holiday travel season!

The Buffet Lunch by Jacquie’s Gourmet Catering, included
a choice of select entrees, two sides, salad and holiday desserts.

The high flying lunch took flight with Spinach and Pear Salad with Rosemary Vinaigrette.

From there, guests chose Beef Wellington or Chicken Stuffed with Brie. The Tenderloin of Beef was first class, including Mushroom Duxelle Wrapped in Puff Pastry.

For those choosing chicken, it was a savory marvel -- Chicken Stuffed with Brie, Wrapped with Proscuitto and Rosemary.

Garlic Mashed Potatoes
rounded out each entrée, pairing well with Seasoned Farm-to-Table Indiana Vegetables and Rolls.

The fitting end of the meal? The sky was the limit, and calories no problem with Butter
Chocolate Mousse Torte. Delicious!

Guests remarked at how lovely the Finley Creek Vineyards barn was for a winter holiday party. Lovely, warm, and bursting with rustic charm! And of course, every party Jacquie’s Gourmet Catering does is perfection from start to finish. Guests enjoyed a “soft landing” at the bar, taking in lots of holiday spirits and camaraderie.