We had such a great time catering this event, and our client had such wonderful feedback that we wanted to share these kind words: thanks for making us a part of this big day.
“On behalf of the CCEDC, thank you to you and your staff for an outstanding job. The night could not have been better! As soon as you walked into the room, your attention to detail in placement of food stations and tables as well as strategic placement of the multi-colored linens created a complete atmosphere.
The ample flow of the delicious appetizers passed by your friendly yet professional servers went hand-in-hand with the “no wait” center bar service. On to the incredible time-lapse-esque room flip you had done in fewer than 23 minutes…this has to be some kind of a record for you!
The food was second to none. I really didn’t get an opportunity to eat, but I heard nothing but rave reviews on everything. The only thing I can vouch for were the boneless ribs…they were to die for! The dessert was simple, yet decadent and the perfect ending to the perfect night.
Scott, we truly do appreciate your expertise in helping us pull off an event of this magnitude. Your foresight and willingness to pitch in with what needed to be done is admirable. You lead by example and your team follows suit!
Again, bravo to you and your excellent team called the Queen of Hearts Catering!
Just days into the new year and we are already giddy with the news of some very prestigious and exciting awards in our industry! Queen of Hearts Catering was so fortunate to receive The Knot’s 2015 Best Weddings Pick AND Wedding Wire’s 2015 Couple’s Choice Awards. We know that none of this would be possible without the continued kind words and reviews from all our beautiful clients.
Reviews and testimonials are such a big part of what we do and how we become recognized among our peers and new clients alike. It’s icing on the cake for all the hard work we dedicate to our wonderful clients!
Thank you for making Queen of Hearts such a success!
What’s more romantic than ringing in the New Year as newlyweds? Kait and Jack turned their celebration into the biggest party of the year. The Phoenixville Foundry was dripping in gold and copper tones for Kait and Jack’s sparkling wedding reception. From the Bubble bar, to glitzy table runner and sparkler sendoff it truly was a classy affair.
Cocktail hour was abuzz under the glistening Foundry Chandeliers with guests enjoying French 75’s and handpicked hors d’oeuvres from the couple. The menu included a delightful Brie and Pear with toasted Almonds, Sirloin wrapped in Bacon with Gorgonzola, Southwest Spring Rolls, and Coconut Shrimp. All this was accompanied by a beautiful cheese display.
Guests soon made their way downstairs to the stunning West Wing Ballroom to enjoy the seated dinner that was selected. Dressed in gold and glamour, the West Wing set the tone for the night ahead. The couple chose one long head table for their bridal party and dates – 32 in all – down the center of the room surrounded by round tables with elegant floral centerpieces from Cottage Flowers for their guest’s tables.
Guests had their choice of a braised Apricot Chicken, Burgundy marinated Flatiron Steak or grilled Vegetable Cannelloni. All accompanied by our famous Smashed Potatoes and Green Bean Almondine.
After being invited to the dance floor guests were offered a S’mores roasting station and cake. To top off the evening the Cupola had its very own bubble bar, complete with fruit puree’s to add to each guest’s champagne for the midnight toast.
The evening ended with a sparkler sendoff wishing the newlyweds all the best for a New Year and new life together as Mr. & Mrs.! Congrats to Jack & Kait!
During the Fall season reasons to come together abound and we’ve just added one more reason to celebrate this special time of year. Queen of Hearts Signature Catering is proud to announce that it has been named one of just two exclusive caterers at The Manor House of Springton Manor Farm.
If you haven’t heard of Springton Manor Farm, it was initially part of the William Penn Manor and has been in agricultural use since the early 1700’s. Today, it is a uniquely stunning special event venue offering both indoor and beautifully tented outdoor ceremonies and receptions for up to 250 guests.
Listed in the National Register of Historic Places, its breathtaking rustic farmland, perennial gardens, and centuries old Penn Oak trees make it an idyllic setting for the wedding of your dreams. The Manor House, decorated for the period but with all of the modern amenities your event requires, is open year-round and is connected via walkways to the tented reception area. This stunning venue offers many locations for open-air ceremonies and to capture your most precious memories.
Queen of Hearts Signature Catering team will offer classic menus with a creative flair, both familiar yet memorable, to each and every event. We are looking forward to bringing our unique touch, attention to detail, and personalized décor elements to upcoming events at the Manor House.
Prime 2015 dates are available. For tours, rates, venue and catering information, please call Scott at 610-733-2516.
On a beautiful late September day, Denise and Greg were married in the borough of West Chester, the heart of Chester County. Over 180 guests were on hand to witness the exchanging of vows and to congratulate the new “Mr. & Mrs.”!
After the ceremony, the bride and groom were whisked away in their limousine to The Phoenixville Foundry where the celebration was set to begin. While their guests began to arrive, David Campli of Campli Photography was busy photographing the couple and the wedding party in front of a blue vintage Dodge pickup truck. The meticulously restored pickup is a prized possession of Denise’s father. The 5 ring-bearer’s had a lot of fun getting their photos taken in the back while the wedding party looked on!
While the couple was outside being photographed, guests mingled on the Mezzanine enjoying cocktails and hors d’oeuvre’s, such as crisp asparagus and Asigo in phyllo, crab stuffed mushroom caps and guacamole shooters, to name a few. In addition, guests were treated to our very popular Tailgate Cheeseboard, which included Denise’s favorite, Capra Honey Goat Cheese. Denise and Greg, along with the rest of the wedding party, then made their way into the Foundry to be introduced to their guests who were anxiously awaiting their arrival. So that the couple could see all of their guests, they chose to be introduced on the staircase-what a great photo opportunity for everyone! Denise looked stunning in her strapless beaded gown complemented by her attendants wearing navy gowns and carrying yellow bouquets.
The round tables were set with ivory linens and navy napkins, accented with silver Chiavari chairs which complemented the yellow floral centerpieces in tall vases created by Sommerfield Designs. For the main course, guests were served their choice of Chicken Saltimbocca in a lemon demi sauce, Filet of Flounder stuffed with Crab Imperial topped with lemon butter crumbs. Accompaniments included oven roasted broccoli with parmesan topping ans rosemary and garlic oven crusted New and Yukon Gold potatoes. Denise and Greg chose to serve their wedding cake, baked to perfection by Clay’s Bakery, for dessert. Another special added treat for the guest’s was Denise’s favorite dessert-mini S’more skewers toasted to perfection! During and after dinner, Steve from Silversound DJ’s provided the music.
Finally, as a late night treat, guests were invited to sample several varieties of Scotch and cigars at a tasting bar set on the West Patio. Greg’s friends really enjoyed this unique opportunity!
We congratulate Denise and Greg on their marriage and wish them all the best in the years to come!
Chester County, Pennsylvania is a long way from Nigeria where our bride Nneka’s family originates. Queen of Hearts Signature Catering was thrilled to be selected to plan the August marriage of Nneka and Austin and excited to showcase Nneka’s heritage. Think Chester County/Nigerian Fusion!
Over 200 guests gathered at The Phoenixville Foundry to celebrate the marriage of Nneka and Austin. The tables were set in festive navy and silver linens with a pop of color with the coral napkins. With an oversized head table, the bridal party was in the center of the room for all to see. We thought it was a great look, the aesthetics to break up the round table with a long head table is beautiful from the mezzanine level. The bride wore a beautifully beaded gown complemented by the midnight blue attendant’s dresses.
After cocktail hour (and enjoying the bountiful taco bar-Austin’s favorite!), the guests enjoyed a dinner buffet which included a carving station with Flank Steak served with horseradish cream or natural beef au jus; Jerk Chicken with mango pineapple salsa and Cavateppi Pesto tossed with fresh zucchini, grilled tomatoes and asparagus tips. The couple chose to serve the wedding cake, created by Master’s Baker, for dessert.
Toward the end of the evening, Nneka threw her bouquet from the Mezzanine to an excited group of single ladies below! The bride and groom then changed into traditional Nigerian wedding attire and were treated to a sparkler send-off by their guests. A fitting end to a spectacular evening!
Jennifer and Carlos were married on a beautiful afternoon in mid-June surrounded by 150 of their family and closest friends. Nestled into a hillside on sixteen secluded acres accessed by a winding road through woods that opens to a hilltop meadow, The High Point campus awaits you with a beautiful Chester County style bank barn built in 2005. Its high vaulted ceilings supported by timber frames, warm reclaimed heart-pine floors and a sunny brick patio leading to an open meadow with views of the labyrinth. Taking advantage of the stunning views, the couple and their guests enjoyed cocktail hour outside on the downstairs patio after the wedding ceremony. Guests were not only treated to a specialty Mojito Cocktail, but also had fun playing various lawn games!
Guests were creatively directed to their tables using an old window. Jennifer and Carlos wrote the names of each guest, by table number, within each windowpane. In the empty panes, they inserted photos of several memorable occasions. Their family and friends were delighted with their originality!
For dinner, the couple chose three entrees to serve to their guests: Braised Apricot Chicken finished with Brandy, lemon and toasted almonds; Filet Mignon with a blackberry cabernet demi-glace; and Pumpkin Ravioli sautéed with brown butter and shaved parmesan. The guest tables were decorated with cream linens, burlap table runners, votive candles, lanterns and summery floral centerpieces. Aqua napkins complemented the rustic, romantic theme. At each place setting, Jennifer and Carlos placed a jar of homemade jam tagged with the saying “Spread the Love”.
The wedding cake, supplied from Clay’s Bakery was simply decorated with a few flowers and the couple’s initials. Their cake was placed upon a wooden box inscribed with the saying “Love is Sweet”. After enjoying dessert, the party continued into the warm summer evening to the music of DJ Binh form Silversound DJ.
We wish Jennifer and Carolos our best wishes for a long and happy life together!
Molly and Tom welcomed 175 guests to witness their marriage outside on the patio at the Phoenixville Foundry on a beautiful day in mid-July. The bride was radiant in a tea-length, beaded white dress. Her attendants complemented the bride in royal blue dresses with small bouquets of yellow flowers.
This couple put creativity to the test in planning their wedding! From the centerpieces to their specialty cocktails, Molly and Tom put their personalities on display for all to see. After the ceremony, guests moved inside to collect their place cards and were impressed with the hand-drawn images from special books and movies to the left of their names.
Molly and Tom also showcased their favorite movies (Batman), books (Harry Potter) and television characters (Dr. Who) in their table centerpieces. Their family and friends were truly impressed with their ingenuity!
Cocktail hour was held on the mezzanine along with a wide array of butlered hors d’oeuvres including Spanakopita, Shrimp Cocktail Shooter, crab cakes with Old Bay remoulade, gluten-free tofu bites and mini sliders. The guests also enjoyed a stationary display of various types of bruschetta. Tom’s best man even created two specialty cocktails to help celebrate the joyous occasion!
Guests were served their choice of Herb Roasted Chicken, Burgundy Marinated Flatiron Steak or Zucchini Boat Filled with Vegetable Ratatouille accompanied by Green Bean Almondine and Roasted Red Bliss Potatoes. The couple served the 3-tiered wedding cake from Master’s Baker for dessert. Guests then danced the night away to Adam Moyer of Silversound.
At the end of the evening, the couple said a bittersweet farewell to their guests-they had plans to move to Chicago in August. Our congratulations and best wishes to Tom and Molly!
Jaclyn and Chris were recently married in front of 230 of their closest friends and family at the Phoenixville Foundry. The bride was absolutely stunning in an intricately beaded, strapless gown; a style which has been very popular with many of our brides.
After cocktail hour, the newly married couple made their way onto the dance floor of the Cupola Ballrooms, where they greeted their guests and danced together for the first time as husband and wife. The well-received Milan 77-EBE Band provided the music to their favorite songs all evening long! During their first dance, the wall was majestically pulled aside to reveal the beauty of the Foundry’s West Wing. The fabulous room, decorated with Jaclyn’s favorite colors, silver and eggplant, provided an elegant back drop for the floral arrangements housed in the custom wooden crates designed by Chris, the groom. They were rustic and elegant with a special engraved personal touch!
The couple chose a wide variety of hors d’oeuvre’s butlered by our attentive staff. Some of the selections offered were our most popular; Sesame Chicken Skewer with Honey Mustard dipping sauce, Bacon Wrapped Scallops, California Rolls, Cheesesteak Cigars, Crabcakes with Old Bay Remoulade and White Bean Bruschetta with Arugula and Feta.
The guests dined on a first course, pre-plated salad with a selection of grilled, marinated shoulder steak with Dijon and cream or flounder stuffed with crab imperial with lemon butter crumbs to follow. Both dishes were accompanied by Green Beans Almandine and Yukon Gold Potatoes. For dessert, the guests enjoyed the couple’s wedding cake created by Ann’s Cake Pan.
Jaclyn and Chris wowed their guests with a beautifully designed evening and fun memories all evening long!
Jennifer and Carlos said their I Do’s this past Saturday at High Point Barn and what a beautiful day for a wedding! The couple selected a rustic theme with burlap linens complimented with aqua touches. Tables were decorated with a mix of lanterns and floral arrangements made up of roses and hydrangeas. Cocktail hour was held outside on the patio where guests enjoyed butlered hor d’oeuvres of pork pot stickers, cashew chicken spring rolls, southwest spring rolls, coconut shrimp with spicy siracha dipping sauce, and crab cakes with Old Bay remoulade. The couple chose a plated dinner of Braised Apricot Chicken finished with brandy, lemon, and toasted almonds and Filet mignon with a blackberry cabernet demi-glace accompanied by green beans and rosemary along with garlic Yukon gold potatoes.
The bride and groom incorporated some fun aspects to their wedding such as a specialty cocktail and lawn games for their guests to play. Congratulations to Jennifer and Carlos and thank you for letting Queen of Hearts be a part of your special day!