An Eclipse Weekend Wedding in Hot Springs, Arkansas

When science and romance collide, magic happens. For Stephen and Courtney, whose love story began with a conversation about biochemistry at a Hawaiian ultimate frisbee tournament, their wedding weekend was destined to be extraordinary. Choosing Hot Springs National Park for their April 7th, 2024 celebration wasn’t just about the stunning Anthony Chapel or the elegant Chittum Venue – it was strategically planned around the total solar eclipse that would grace Arkansas the following day.

The celestial theme wove throughout their reception, from eclipse-inspired place settings to cosmic cocktails. But what truly shone was the carefully curated menu that reflected the couple’s passion for food and their commitment to inclusivity. As frequent travelers who bonded over mochi ice cream in Hawaii, Stephen and Courtney wanted their wedding feast to accommodate various dietary needs while celebrating diverse flavors.

The evening began with passed hors d’oeuvres that set the tone for the innovative menu to come. Guests mingled during cocktail hour, enjoying mini chicken & waffles drizzled with maple syrup and creamy jalapeño mac & cheese served in stylish mini martini glasses. The avocado steak toast topped with smoked beef tenderloin and crispy onion tanglers proved to be a crowd favorite, while spinach artichoke crostini offered a vegetarian option that disappeared just as quickly.

For the main course, we prepared a trio of proteins that showcased different cultural influences. The bulgogi brisket, a nod to the couple’s time in Hawaii, featured prime black angus brisket with Korean BBQ sauce. Blackened chicken breast with Cajun cream sauce added a Southern touch, while spice-rubbed pork tenderloin with bourbon ancho sauce balanced sweet and heat perfectly.

The sides received just as much attention as the mains. Our harvest vegetables – a colorful medley of Brussels sprouts, butternut squash, asparagus, mushrooms, and more – complemented the Yukon gold twice-baked potato casserole, which guests are still raving about. For those with dietary restrictions, we offered a stunning vegan stuffed acorn squash featuring P. Allen Smith’s Ralston Farms’ Harvest Blend Rice, fresh vegetables, and a vegan cucumber aioli.

As the sun set on their wedding day, guests danced the night away, fueled by great food and the anticipation of the next day’s eclipse viewing party. Stephen and Courtney’s celebration reminded us that the best weddings, like the best meals, bring people together in unexpected and memorable ways.

Vendors

Ceremony: Anthony Chapel at Garvan Woodland Gardens

Reception: Chittum Venue at Forest Lakes

Wedding Planner: Kaitie Gill Weddings

Catering: Vibrant Occasions (that’s us!)

Photography: Sun & Sparrow Photography

DJ: Crown Entertainment

Florist: Magnolia Belle Floral

Rentals: Eventology

Hair & Makeup: The Beauty Bandit

Cake: Taste of Eden Bakery

Bartending: Raising the Bar