August 2005
June newlyweds Hilary Cumberton and Jerry Kalke
Hilary & Jerry: A Spring International Buffet Dinner
This June, Hilary Cumberton, a 31-year old yoga instructor from Toms River, New Jersey, and 38-year old software engineer Jerry Kalke from Pittsburgh, Pennsylvania, celebrated their marriage at the new Museum of the Shenandoah Valley in Winchester, Virginia. The couple met through a mutual friend, videographer Jessica Piscitelli, who served as the couple's Matron of Honor. Upon learning of their engagement, match-maker Piscitelli then introduced the couple to BasiKneads Catering. After interviewing four caterers, Cumberton selected BasiKneads because "the delicious food and the wonderful people to work with made it an obvious choice."
A Picturesque Outdoor Ceremony
Floral designs by Elegance and Simplicity
The interfaith ceremony, led by Bishop Michael K. Carroll, was conducted in one of the facility's six formal gardens. The Trillium Trio performed Baroque selections arranged for flute, oboe and cello as guests from around the country looked on.
Cumberton praised the lovely curly willow and Shasta daisy Chuppah designed by florist Elegance and Simplicity. The Washington-based floral and event design firm, voted one of the best florists in the country by Elegant Bride magazine, also provided charming bouttonières, colorful reception centerpieces and a lush bridal bouquet of Shasta daisies, purple limomium and blue delphinium finished with yellow and white pin daisy accents.
During the recessional, and much to the surprise of the bride and groom, guests showered the couple with neither rice nor bird seed, but a barrage of brightly colored beach balls!
A Touch of Whimsy
An elegant tented reception
Following the ceremony, guests of all ages proceeded to an adjacent garden for cocktails and hors d'oeuvres. The global culinary line-up included Vegetarian Vietnamese Nouvelle Fresh Rolls, Chilled Tropical Crab Cakes with Bloody Mary Sauce, Zucchini Cups with Roasted Pimentos, Pine Nuts and Feta, and the Chef's Selection of Puff Pastry Cocktail Empanadas.
Chilled Carrot and Orange Soup
Dinner was served in an immense tent, tastefully appointed to complement the natural garden ambiance. Guests feasted with gold-rimmed ivory china upon tables adorned with graceful Antique Orchid damask linens. Cumberton added a touch of whimsy to the decor by naming tables after favorite romantic movies and designing seed packet place cards.
Following a plated Chilled Carrot and Orange Soup, enthusiastic diners were escorted to a generous dinner buffet offering Wild Greens, Hearts of Palm and Cherry Tomato Salad with Balsamic Reduction and Roasted Garlic Vinaigrette, flavorful Cayman Islands Mango Chutney Stuffed Boneless Chicken Breasts with Tropical Fruit Sauce, hearty Grilled Portobello Mushroom, Roasted Vegetable and Goat Cheese Napoleons with Pepper Sauce, and fragrant Rosemary Roasted Potatoes with Sautéed Seasonal Vegetables.
An impressive dessert buffet, prepared by Sticky Fingers Bakery, offered thirteen different pies, nine different cookies, and six types of vegan cupcakes. "Our guests couldn't believe that they'd been duped into being vegetarians!" exclaims Cumberton. A miniature version of a wedding cake allowed the couple to enact the cake-cutting tradition.
Wild Greens, Heart of Palm, and Cherry Tomato Salad
Throughout the evening, a disc jockey from MSE Productions entertained guests with a variety of dinner and dancing music.
Award-winning photographer Allegra from Allegra's Studio seized the memories on film with her keen eye and creative flair. "We are always thrilled when one of our brides chooses Allegra," states BasiKneads Executive Chef Hernan Murno. "They are never disappointed!" Videographers Jessica Piscitelli and Cindy Craig provided additional coverage showing off their own artistic styles.
From making invitations by hand to selecting over twenty flavors of desserts, Cumberton was certainly kept busy over the twelve months of her engagement. Although she did not hire one herself, Cumberton advises brides and grooms to "use a wedding planner, or at least a day-of coordinator."
To celebrate their marriage, the newlyweds enjoyed a spectuacular honeymoon in Hawaii.
The Menu
Featured Vendors
The Museum of the Shenandoah Valley
Winchester, VA
www.glenburniemuseum.org
(888) 556-5799
BasiKneads Catering
Arlington, VA
www.basikneads.com
(703) 807-0005
Allegra's Studio
www.allegrasstudio.com
(434) 384-0138
Elegance and Simplicity
Bethesda, MD
www.eleganceandsimplicity.com
(800) 768-8814
Trillium Trio
www.trilliumtrio.com
(703) 532-6565
MSE Productions
Reston, VA
www.mseproductions.com
(703) 620-5554
Sticky Fingers Bakery
Washington, DC
www.stickyfingersbakery.com
(202) 299-9700
Jessica Piscitelli, Videographer
www.jessicapi.com
(703) 860-1238
Planning a wedding or other special event at the Museum of the Shenandoah? Contact BasiKneads Catering at info@basikneads.com.
All photographs by Allegra's Studio.