The Wedding Reception Jacksonville Florida December 11, 2004

This is Terry Concert Hall at Jacksonville University, where the reception was held.

The three tiered cake was a light yellow pound cake with butter cream frosting and almond amaretto filling, prepared by Bertha Brown, who has been baking cakes in Jacksonville for over thirty years.

I brought crystal vases from home and filled them with simple arrangements of fresh cut flowers from Wal-Mart.

The couple purchased the ceramic Mickey and Minnie cake topper during a recent visit to Disney World. I decorated the crystal candleholders from home, and the bride's mother decorated the flutes for the champagne toast.

We used a variety of flowers in various colors to complement the concert hall lobby decor.

The Jacksonville University catering service handled all of the food and beverages as well as the serving ware and table set up.

The tables were topped with white linen cloths and black linen accents.

The stars of the show were still beaming after the wedding in St. Lucia, three weeks earlier. There are no bad pictures of  this couple.

About forty guests enjoyed the hors d'ouvres in a casual, relaxed atmosphere.

The concert hall lobby has a spacious feeling with large windows overlooking a tree rimmed ravine.

The bride and groom behaved themselves while performing the tradition cake cutting.

A traditional champagne toast followed.

Emily and I decided to try our hand at it.

Two students from the Jacksonville University College of Music entertained us throughout the reception.

The couple left quietly without fanfare or rice.