Dane Bethea designed their 3-tiered wedding cake which was dripping with chocolate and adorned with red roses. He is the LOCAL “Ace of Cakes.”

At the reception, the food consisted of: Petit Filet Mignon served with Madeira Wine Sauce and Grilled Breast of Chicken with Porcini Mushrooms, Fresh Vegetables and Starch Petit Filet Mignon served with a Port Wine Reduction, Grilled Filet of Salmon served with Papaya Mango Chutney Fresh Vegetables.