Rose and Hydrangea in Lemon-Lined Vase

Reception tables were decorated with arrangements of dahlias, hydrangeas, roses, and Queen Anne's lace; the vases were lined with fresh lemons and limes. Because the groom is an avid fisherman, each table was named after a different type of fish he'd caught.

For dinner, guests enjoyed chicken Florentine and Maryland crab cakes, served with scalloped potatoes and julienned vegetables. All catering was provided by Ken's Creative Kitchen.


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