It’s no secret how much we love Cape Cod beach weddings at The Casual Gourmet and we just had to share Mike and Molly’s! It was such pleasure partnering with many of our favorite vendors this summer for their fun-filled wedding and reception at the summer home of the bride’s family overlooking the water in Chatham.

Working with the talented team at Cape Cod Celebrations, the couple created an event-packed wedding weekend that was the epitome of relaxed elegance.  At the reception, luscious bouquets and centerpieces in various shades of pink from Patrice R. Milley Floral Designers were the perfect contrast to pops of nautical navy blue. From the bold striped linens at the cocktail reception to the place cards to the navy-and-white-striped grosgrain ribbon used as napkin rings in the place settings, the unexpected color combination worked beautifully.

Guests were first treated to fresh lemonade as they watched Mike and Molly exchange their vows. For the cocktail hour, they enjoyed a variety of passed hors d’oeuvres that ranged from mini lobster rolls to mac and cheese cupcakes to Frikadellen, a traditional Danish dumpling often served in the Koch home, and a classic Cape Cod raw bar. The seafood theme continued into dinner where guests dined on tenderloin of beef paired with fresh local seafood.

Thanks emile inc. photography for sharing your beautiful photos of this beautiful day!

Molly & Matt’s Menu

Pre-Ceremony: Lemonade

Butlered Hors d’oeuvres: Mini “Koch Family” Frikadellen, “Fish & Chips”, Garlic-Rubbed Lamb Chop Lollipops, Spicy Thai Summer Rolls, Basil Beet Stacks, Crab Cakes with Chili Aioli, Mini Lobster Rolls

Stationary Hors d’oeuvres: Cape Cod Raw Bar with Shrimp, Oysters & Littlenecks

Sit Down Dinner:

First Course

New Wave Caprese Salad: Red & Yellow Beefsteak Tomatoes and Buffalo Mozzarella Tower With Micro Arugula, Grilled Foccacia, Aged Balsamic Syrup & Basil Oil

Duet Entrée

Roasted Sliced Tenderloin of Beef with Horseradish Cream paired with George’s Bank Seared Scallops with Sautéed Leaf Spinach & Butter, Yukon Gold Potato and Vermont Goat Cheese Soufflé, Steamed Asparagus