The reception, a short walk from the ceremony, began with a Jenga guestbook. Alyssa, the Bride, came up with the idea from playing the game with her father as a child. She wished for her Groom and someday their children to play together and read the special messages her friends and family left for them (such a unique idea!).A wooden sign and rustic red-roofed barn with decorative cafe lights led everyone into the tented reception where they were greeted with a flattering combination of mint green napkins, burlap table runners. The long farm tables were exquisitely decorated with groupings of white hydrangea, peach garden roses, and beautiful candles – all carefully placed by the talented team from Bussey’s Flowers.
Past the tent, guests mingled around the marvelous wedding cake from Honeymoon Bakery. Others made their way to the bar greeted by friendly Spirits Bartenders and picked up an ice cold drink paired with a personalized koozie. This unique piece was familiar to the wedding guests because it also matched the program and the pint glasses given out as favors – a beautiful way to tie in many different parts of the wedding, including the “love” tree from the ceremony!Dinner was served by Ray Harris Catering with a delectable array of choices including shrimp and grits, Portobello crimini and Madeira wine ravioli, and an abundance of fresh fruit medley beautifully displayed out of a wicker cornucopia. For dessert, the groom requested that his cousin make his grandmother’s special pecan pie recipe so everyone could enjoy a slice of the Whatley Family Tradition!
The rest of the evening was spent dancing and partying on the dance floor thanks to the lively music by Fonix Entertainment until it was time to say goodbye to the newlyweds!