Bride Ashley and Groom Michael said “I do” at historic Vizcaya Museum and Gardens, “a jewel among Miami’s skyscrapers”.
Bill Hansen Catering made sure their day was picture perfect.
Visitors to Vizcaya embrace this home for both its serious significance and its eccentric charm.
The wedding took place on one of the coldest days in Miami this year, so we served warm Apple Cider as a welcome drink and heaters to keep the guests warm.
Butler Passed Hors D’Oeuvres
Bill’s Natural Honey Coconut Shrimp Skewer
Jumbo Lump Crab Cake with Mango Salsa and Fresh Diced Avocado
Grilled Chicken Taquitos with Florida Avocado
Pizzette with Prosciutto, Sweet Onion Marmalade, Goat Cheese, and Arugula
Lemon Marinated Lamb Kebab with Cilantro Yogurt
Baked Polenta with Fontina and Shiitakes
Skewered “Caprese” Salad with Mozzarella, Basil and a Cherry Tomato
Brie Tartlet Topped with Caramelized Pears
Tender Baby Arugula with Balsamic Marinated Artichokes, Homestead Heirloom Tomatoes & Balsamic Vinaigrette
Piping Hot French Rolls with Herbed Whipped Butter
Grilled Salmon with Citrus-Soy Glaze and Julienne Pacific Rim Vegetables
Sliced Tenderloin Beef with Chimichurri
Sea Salt-Roasted Fingerling Potatoes with Fresh Thyme
Broccoli Rabe Sautéed in Olive Oil with Garlic and Crushed Red Pepper