About a 1 1/2 months ago, Chef’s Market catered a wedding reception  for Angela Proffitt on the 22nd floor of the Pinnacle Building in downtown Nashville, a venue known for its stunning bird’s eye view of the city which is made possible by the windows that makeup the entire outer wall. The reception began just before sunset, so everyone had an incredible view of the sun setting over Nashville. The following pictures are primarily of the food, but I hope to add more of the decor, dining room, and wedding & groom’s cake soon! (update: Part 2 can be found here.)

End of the buffet with a beautiful flower arrangement

Chef's signature suspended buffet held the dessert bar. Seen here are the miniature pies guests could take home as favors.

Three of the hors d'eourves featured for the night. Mini Jalapeno Cornbread, Ham Biscuits, and a specialty Greek savory pastry

A consistent favorite- sliced honey baked ham with a honey dijon mustard served on a classic southern biscuit

 Chef’s classic Hot Chicken Salad served in a miniature cone.
Walking Club Med Salad served on the buffet. Made with baby greens, strawberries, goat cheese, pine nuts, and sesame seed dressing, served with a toast point.

Beautiful Braided Salmon by Chef Derek

Chef’s Chocolate and Strawberry Truffles displayed on the suspended buffet. (A personal favorite!)

Pinnacle Wedding, 6 August 2011 (Part 1)

One thought on “Pinnacle Wedding, 6 August 2011 (Part 1)

  1. Pingback: Pinnacle Wedding, 6 August 2011 (Part 2) « Eat, Drink, and Be Married

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