When Nancy and Tim planned their wedding, they had the
same vision. They wanted to celebrate their union, their
heritage, their life together and to introduce Nancy's
East Coast family and friends to the people and places
close to their hearts in the Bay Area, their chosen new
home. The outcome was a celebration that lasted three days
and ended with the wedding on "top of the world."
The festivities started with an elegant Friday evening
dinner in the Berkeley Faculty Club, made possible by the
groom's father, a former professor at UC Berkeley. The large
craftsman-style lodge is right in the center of the
The Saturday night event was a complete contrast that
brought a light-hearted revelry to the weekend. It was a
night of dance, music, and fun. The casual "Celtic,
Klezmer hoe-down" took place in the auditorium of
Head-Royce School, where Nancy and Tim had met as
teachers. The Celtic band "The Hillbillies from Mars"
played the music honoring Tim's heritage; he is the
first generation of Irish immigrants. The Klezmer band "The Red
Hot Tchotchkes" emphasized Nancy's Jewish tradition.
The two bands took turns entertaining the guests and
engaged them so much that some of them went onstage to
The American connection was demonstrated through the fare.
Red and white bistro tablecloths and votive candles set
the mood and Blue Heron Catering served a picnic style
dinner of grilled chicken and salads. Dessert was
announced by its aroma wafting through the hall followed
by the real thing, a scrumptious apple crisp with whipped
cream. It was tempting enough to bring the dancers back to
Of course the
culmination of the weekend was the wedding. Nancy had
chosen the Brazilian Room in Tilden Park. It is
situated on a secluded mountain top and surrounded by
oak trees, meadows, and the rolling hills of Northern
California. Now-familiar faces gathered for the
ceremony and cocktail hour on the patio overlooking
the lovely landscape.
The ceremony took place in the enchanting golden light
of late afternoon. Close friends held up the chuppah,
which was made especially for the wedding by two of
Nancy's fellow teachers. A Great Blue
Heron stopped by for a visit and lead to the
question if it was the catering company's own.
The reason Nancy and Tim chose Blue Heron Catering
to provide the food for the Saturday and Sunday
events, was their ability to serve delicious, casual
food and create an elegant event with mouthwatering
delicacies. Together with Leah Vass, the catering
company's event coordinator, they planned the menu which appealed to
the more traditional East Coast palates as well as the
adventurous Bay Area appetites. The outcome was a
sumptuous California Mediterranean-style buffet. The
menu featured Filet Mignon and sides of Salmon and a
full complement of vegetarian options.
The florist, Howard Arendtson of H. Julien Designs, brought out a rich
vibrancy in the floral arrangements. Shades of gold,
saffron, celadon and lime green in roses, lilies,
orchids and tulips enhanced the buffet, dining tables
and walls. Amber lighting created dimension and warmed
After dinner, a plate of chocolate-dipped strawberries and
cookies was served to each table. The fabulous wedding
cake finale was a golden sponge cake, filled with lemon
curd and fresh raspberries and frosted with a white
chocolate butter cream. The cake and the delectable
cookies were a creation of Paul Masse, the former pastry
chef at the Ritz Carlton.
essence of the festivity of family and friends who came
together to celebrate this happy union.