Wow!! October 15th was a picture perfect day. Friends and family came from all over be a part of this beautiful wedding. I met Kelley Drennan last Spring when she was planning her big day at Front Porch Farms. She chose a vibrant color scheme of red, red apples and aqua accents. I love everything that is aqua or turquoise and I couldn’t wait to see the result. Kelley chose a menu of seasonal fruit and cheese display with a heart cheese ball with pepper jelly and Thick cut Apple jack Ham on buttermilk biscuits served with blackberry mustard as appetizers. The guests had time to mingle around the pool and listen to the band play jazz and standards before dinner. The buffet was a choice of Hickory smoked BBQ with mild, sweet peach and little zip sauces and/ or Marinated grilled chicken breasts. Guests also had the option of making a BBQ sandwich with Southern cole slaw on buns or choosing a meat and three. For sides choices were Macaroni and cheese, Sweet Potato casserole with Pecan Praline topping, and an Autumn salad with roasted pears and apples, Parmesano Reggiano and champagne dressing. It made a beautiful display with the lovely flowers from a sweet family friend that had promised to do Kelley’s flowers after doing both of her sisters weddings, she came from West Virginia to do the beautiful arrangements that were through out the pavilion. I am still smiling a day later about one of the compliments I got.. a guest said while getting seconds, ” Wow, I didnt know you Southerners could cook but this is REALLY GOOD!!