Rehearsal Dinner at Wake Forest University's Magnolia Room | Caitlin & Davis

No one loves a good college sports rivalry more than our team here! When we first met Caitlin and Davis they told us the fun story of how they met, fell in love and how they were so lucky to have families that really enjoyed spending time with each other… expect for one small detail. Davis’s family has a long-standing legacy at Wake Forest University and Caitlin’s family at the University of Virginia; so sporting events were never a quiet family affair. This detail is so well known to their families and friends that we just had to include it in the wedding weekend. And include, we certainly did….

The rehearsal dinner was hosted on Wake Forest University’s beautiful campus inside the Magnolia Room at Reynolda Hall. Sounds of the Carillion could be heard as guests enjoyed the walk through the sun-filled quad on their way to dinner. Cocktail hour was hosted on the campus' picturesque outdoor bricked patio. No one could deny the beautiful views of the iconic Wait Chapel across the freshly cut green, summer grass.

Guests enjoyed summer’s best flavors in the butler passed hors d’oeuvres including strawberry and spinach bruschetta with toasted almonds, grilled sea scallops with bacon and apple cider reduction and fresh watermelon with feta cheese and balsamic drizzle. Summer spiked Arnold Palmer cocktails were served in mint julep glasses with cocktail napkins adorned with the couple’s monogram. Excitement and anticipation filled the air as friends and family from all over the country gathered for the celebration. As cocktail hour ended, the Carillion played the UVA fight song followed by the Wake Forest Fight song, and it was easy to tell the bride’s family from the grooms!

The guests made their way upstairs to dinner as they were beckoned by the sounds of beautiful piano music from inside the Magnolia Room. Personalized letterpress menu cards at each place setting provided guests with a sneak peek of the delicious meal to come. Fresh ceviche seafood cocktail was paired with a lovely white French wine, served as a first course. A duet plate of beef tenderloin with a merlot demi-glace and sea bass with roasted red pepper coulis served with goat cheese basil polenta cake and grilled asparagus delighted all as the main course. A full-bodied Cabernet Sauvignon from Napa Valley was the perfect wine pairing.

Guests began sharing stories and toasting the newlyweds-to-be, as the dessert course was served. Each guest was treated to homemade key lime tartlets, peach ice cream, and chocolate truffles. Dessert and toasts were enjoyed with laughter and sparkling wine as Caitlin and Davis enjoyed their final evening with separate last names. Be sure to come back next week, as Becca will be sharing the details of this beautiful, classic wedding! What a joy to work with these two!

~Betsy