The Reception in Connecticut

The Details

Our first of two receptions will take place on Saturday, August 27, 2011, at the Connecticut River Museum in Essex, CT, home of the world's first combat submarine, The Turtle. The festivities will begin at 5:30 in the evening and will take place in The Boathouse (a charming indoor space) and on the newly-renovated back deck, which is right on the Connecticut River. It's a beautiful, magical space!

Much like our ceremony, we have kept this event small and intimate. Our intent is to be able to celebrate and converse with our family and friends in a lovely, serene space. For those of you who enjoy drunken dancing, you'll just have to get your fix elsewhere!

Bring Your Digital Camera!

In an effort to capture this day from multiple perspectives, we'd appreciate if you'd bring your digital camera or smartphone and take some pictures. To sweeten the pot, we've created a Photo Scavenger Hunt, and if you choose to participate, you'll receive a fabulous, random prize! (One prize per entry; void where prohibited).

Following the cutting of the cake (at the end of the evening), you'll have an opportunity to copy the photos from your camera to a computer. Don't worry-assistance with this process will be provided! We will also supply several different types of connector cables (e.g., iPhone/iPod, mini USB, etc.), and an SD card reader; however, you might want to bring your own connector cable just in case. You only receive your fabulous, mystery prize after you offload your photos!


If you wish to give a gift, please feel free to visit our Registry.

Map & Directions

Below is an interactive Google map showing the Connecticut River Museum. You can use it to discover the area and get driving directions from wherever you may be.

View Larger Map

The Menu

A buffet style dinner will be provided by the talented staff of Cloud Nine Catering in Old Saybrook, CT.

Hors d'oeuvres Table

Crudité vegetables with creamy hummus and roasted pepper dip
Fresh fruit & cheese platter with crackers

Passed hors d'oeurves

Pulled pork sliders
Crostini with warm caponata
Shrimp cocktail with spicy cocktail sauce


Pasta Bar : Create your own combination of:
Tri-color rotini or penne pasta;
Chef sautés your choice of mariana or alfredo sauce;
Toppings of sweet peas, broccoli, sautéed mushrooms, sliced olives, artichoke hearts, or panchetta
with fresh grated Parmesan and/or ground pepper

Carving Station : Filet mignon with demi glaze & Lemon basil grilled chicken breast

Grilled summer vegetables
Garden salad with tomatoes, cucumbers, & carrots, served with Italian dressing
Fabled Foods assorted fresh breads


Dreamsicle wedding cake
Vanilla ice cream
Milky chocolate ganache with berries & pretzel rods
Coffee & tea