During the cocktail hour, Kelly and Curtis’s guests enjoyed hors d'oeuvres of Tomato Gazpacho, Chinese Chicken in Wonton Cups, Hummus with Feta Cheese on Crostinis, Pork Mini Tacos with Spicy Red Cabbage Slaw, Baby Beets and Goat Cheese on Crostinis.
For the entree, friends and family dined on Heirloom Tomato Salad with Fresh Burrata Cheese and Basil, Grilled Salt and Pepper Free Range Chicken, Slow-Cooked California Boneless Beef Short Ribs, Roasted Fingerling Potatoes, Grilled Oxnard Vegetables.
And for dessert, apple pies by Julian Pie Company were displayed on cake stands along with a customized banner. Guests also were treated to an espresso bar and coffee service. See more from this wedding ►
Photo Credit: Ashley Rose Photography