Those attending the reception enjoyed miniature empanadas, coconut breaded shrimp, baked brie bites and a four tiered international cheese board during the cocktail hour before being seated for dinner and introductions. The international cheese platter had a selection of five cheeses with sliced pepperonis and grapes to add a touch of color.
Dinner was a selection of chaffing dish items and a carving station. The carving station featured a roasted pork loin with apple jack sauce and a prime rib with horseradish on the side. For dessert, they had a tiered vanilla and raspberry filled cake decorated in fresh flowers.