Wedding Bites: Lisa & Daniel {10.14.11}

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Photo by Kayleen Kelsey

This beautiful couple’s wedding took place October 14, 2011 at Paradise Cove!

Photo by Kayleen Kelsey

 

Link

 

Photo by Kayleen Kelsey

 

Photo by Kayleen Kelsey

Menu

Hors D’oeuvres

Twice Baked New Potato Bites

Tender Twice-Baked New Potatoes fully loaded with Shredded Cheddar Cheese, Scallions, Bacon Bits, and topped with shredded Cheddar Cheese
 
Polynesian Meatballs
Ground Angus Beef seasoned and rolled then glazed with a Polynesian Sauce
Coconut Shrimp Balls
Fresh Gulf Shrimp diced and mixed with Celery, Onions, Peppers then seasoned to perfection. Coated in Shredded coconut and Baked to Golden Brown. Served with Citrus Island Marmalade.
Salad
Garden Salad
A Mixture of Crisp Iceberg & Romaine Greens with Red Onions, Olives, Tomatoes, Cucumbers, and Shredded Carrots. Served with Big City’s House Dressings including Dill Garden Ranch and Balsamic Italian
 
Entrée Choices
Island Chicken
Honey Lime Grilled Breast of Chicken with Citrus Mango Salsa Mojo
 
Roasted Pork
Shredded Loin of Pork that was marinated in Key Lime Mojo and slowly baked for a tender, flavorful dish
Side Dishes
 
Caribbean Rice with Pigeon Peas
Grilled & Roasted Vegetables
Squash, Zucchini, Carrots, Red & Green Peppers, and other Seasonal Vegetables marinated, then grilled and roasted. Served hot with a Vinaigrette Verde Dipping Sauce.
Vendors
Ceremony & Reception Location: Paradise Cove
Wedding Coordinator: An Affair to Remember
Officiant: Kevin Knox from A Beautiful Ceremony
Photographer: Kayleen Kelsey
Cake: Darlene Wood
Projector: A Magic Moment
Hair and Make-Up: Patricia LeJeune
Steel Drums: Cocobean, Inc.

Wedding Bites: Niki & Marcus {4.9.11}

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This stunning couple got married at Paradise Cove on April 9, 2011!

 

Menu

Hors D’oeuvres

Bacon Wrapped Scallops
Tender Scallops Wrapped in Bacon, Drizzled with a Bourbon Barbecue Glaze
 
 
Miniature Maryland Crab Cakes
Crabmeat lightly mixed with Celery, Onions, Peppers and seasoned to perfection. Pan-fried and served with a Caper Remoulade
 
 
Fresh Fruit Kabobs
Chunks of Pineapple, Strawberries, and Seasonal Melons presented on a wooden skewer. Served with a Tropical Dipping Sauce.
Salad
Garden Salad
A Mixture of Crisp Iceberg & Romaine Greens with Red Onions, Olives, Tomatoes, Cucumbers, and Shredded Carrots. Served with Big City’s House Dressings including Dill Garden Ranch and Balsamic Italian.
 
Entrée Choices
Island Chicken
Honey Lime Grilled Breast of Chicken with Citrus Mango Salsa
Beef Brisket
Slowly Roasted, Sliced Beef Brisket finished with a Tomato Sauce
 
Side Dishes
Rice Pilaf
Grilled & Roasted Vegetables
Squash, Zucchini, Carrots, Red & Green Peppers, and other Seasonal Vegetables marinated, then grilled, roasted, and Served Warm. Served with a Vinaigrette Verde Dipping Sauce
Vendors
Ceremony & Event Location: Paradise Cove
Photographer: Brandy Burridge
Ceremony Music & DJ: About Town Sounds
Wedding Consultant: Sweet Pea Events
Florist/Decorator: Dream Designs
Cake/Baker: Sprinkles

 

Wedding Bites: Cara & Rollin {6.20.11}

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Congratulations to the beautiful couple who celebrated their wedding at Paradise Cove on June 20, 2011! It was such a special occasion that even a Tiger attended!!
 

Menu

Butler Passed Hors D’oeuvres
Caprese Skewer
Teardrop Tomato, fresh Mozzarella, and fresh Basil Leaf on a skewer drizzled with Balsamic Reduction

Fried Ravioli
Savory Cheese filled Ravioli served with Pomodoro Sauce

Taco Tart
Taco seasoned Ground Beef stuffed in a Tart Shell and topped with shaved Cheddar and Pepper Jack Cheese

Flavor of Mexico

Enchiladas
Soft Flour tortillas wrapped around a filling of Shredded or Ground Beef then topped with Cheese and Tomatillo Sauce and served with Refried Beans

Homemade Tortilla Chips and QuesoA Blend of Cheeses and Fresh Salsa cooked into a creamy Fondue.


 
Taste of Tuscany
Pasta Primavera
Fresh Garden Vegetables with Bowtie Pasta tossed in a Sundried Tomato Cream Sauce

 
 
Grilled & Roasted Tuscan Vegetable Display
Squash, Zucchini, Carrots, Red & Green Peppers, and other Seasonal Vegetables marinated, then grilled and roasted. Served with a Vinaigrette Verde Dipping Sauce.

 
 
 

Tour of the Orient

Asian Dim SumSteamed Potstickers filled with Pork and Asian Vegetables served with both Ponzu and Sweet Thai Chili Sauces

Fried Rice

Orange Chicken
Fried pieces of Chicken Breast coated in a Sweet Orange-flavored Chili Sauce


 



Vendors

Caterer: Big City Catering
Event & Ceremony Location: Paradise Cove
Officiant: Glynn Ferguson
Ceremony Music & DJ: Jay Edwards
Photographer: Robert Loparo Photography
Invitations: Magnet Street Weddings
Florist/Decorator: Atmospheres
Cake/Baker: It’s Tasty Too


Wedding Bites: Brooke & Chris {5.7.11}

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Congratulations to the gorgeous couple who celebrated their wedding on May 7, 2011 at the beautiful Paradise Cove! Take a look at the photos to see all of the wonderful details created by the bride!

 
 

Menu


Hors D’oeuvresBacon Wrapped Scallops

Tender Scallops Wrapped in Bacon, Drizzled with a Bourbon Barbecue Glaze
Fresh Fruit Kabobs

Chunks of Pineapple, Strawberries, and Seasonal Melons presented on a wooden skewer.

Crusted Chicken Tenders
Tenderloin Strips of Chicken rolled and crusted with Pretzel Pieces

SaladGarden Salad
A Mixture of Crisp Iceberg & Romaine Greens with Red Onions, Olives, Tomatoes, Cucumbers, and Shredded Carrots. Served with Big City’s House Dressings including Dill Garden Ranch and Citrus Vinaigrette.

 

Entrée Choices

Jack Daniels Chicken
Grilled Chicken topped with a Roasted Peach and Jack Daniels Glaze

 

Boneless Barbecue Riblets
Tender marinated Boneless Riblets topped with an Asian Honey Barbecue Sauce

Photo by Fat Catz Photography

 

Macaroni & Cheese Station
Three Cheese Macaroni served with a selection of the following condiments to create your own casserole: Herbed Bread Crumbs with Parmesan, Steamed Chopped Broccoli, Bacon Bites, Sour Cream, Snipped Chives, Cornflakes, Fried Onions, & Mini Fried Chicken Bites

Side Dishes

Mixed Steamed Vegetables

Brown Sugar Mashed Sweet Potatoes & Garlic Mashed Potatoes

Vendors

Caterer: Big City Catering
Venue: Paradise Cove
Officiant: Glynn Ferguson
Ceremony Music & DJ: Darren with Fun Factory
Photographer: Fat Catz Photography
Attire: Men’s Warehouse & David’s Bridal
Florist/Decorator: Jonathan’s Flowers
Cake/Baker: Cut the Cake
Rentals/Suppliers: Photo Magic of Orlando

***Paper flower centerpieces all made by the bride***

Wedding Bells: Holly & Danny {4.15.11}

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Have you ever worked with a couple that felt like kindred spirits? Holly and Danny truly are “foodies” in every way. The lovely couple celebrated their marriage April 15, 2011 at Paradise Cove!

Photo taken by Lori Barbely Photography

 

Photo taken by Lori Barbely Photography

 

Menu

Hors D’oeuvres

Pineapple Bacon Bites
Pineapple Chunks seasoned with Chutney and wrapped in Bacon and then baked until crispy and drizzled with Bourbon Sauce


Triple Cream Brie with Raspberry
Triple Cream Brie with Raspberry and Almond Puree in a Pastry Shell


Conch Fritters served with a Caribbean Thousand Island


Key West/Cuban Station

Grilled Gaucho Steak
Tender sliced Flank Steak topped with a Chimichurri Sauce

Grilled and Roasted Vegetables
Squash, Zucchini, Carrots, Peppers, and other Seasonal Vegetables marinated, then grilled and roasted. Served with a Vinaigrette Verde Dipping Sauce

Roasted Sweet Potatoes


 Bajas Taco Station

Make-Your-Own Taco with on site Grilled White Fish accompanied by Yellow Rice, Black Beans, Shredded Lettuce, Chopped Tomatoes, Onions, Shredded Cheese, Sour Cream, and Homemade Salsa. Served with Hard Corn Shells and Flour Tortillas for filling.

Caribbean Station

Floribbean Salad
Baby Greens, Caramelized Pecans, Grilled Pineapple, Sliced Strawberries, and Crumbled Goat Cheese with Tropical Vinaigrette

Roasted Sliced Loin of Pork
Tender Sliced Loin of Pork roasted and marinated in Orange Mojo. Served with Jamaican Rum Glaze, Tropical Salsa and Traditional Garlic Mojo on the side.

Served with:
Sweet Plantains & Rice con Guandules
Vendors

Caterer: Big City Catering
Ceremony & Event Location: Paradise Cove
Officiant: Christina Case
Ceremony Music & DJ: Liquid Entertainment
Photographer: Lori Barbely
Florist/Decorator: Ron Hooper of Charlotte’s Garden
Cake/Baker: Cut the Cake

 

Wedding Bells: Christopher & Joshua! {3.13.11}

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The celebration took place on March 13, 2011 at the beautiful Paradise Cove!
 
 

Menu

 
Hors D’oeuvres
 
Tequila Shrimp Shooters
Grilled Jumbo Gulf Shrimp marinated in Cuervo Tequila & Lime served with a “Shot” of Margarita colored PINK
 

 
Food Stations
Station Number One: Fresh Fruit Display
Freshly Sliced Fruits may include Strawberries, Melons, Grapes, Watermelon, and other Fresh Seasonal Fruits.
 

Station Number Two: Floribbean Salad
Baby Greens, Caramelized Pecans, Grilled Pineapple, Sliced Strawberries and Crumbled Goat Cheese with a light Citrus Vinaigrette
 
Island Fish
Honey Lime Grilled White Fish with Citrus Mango Salsa
 
Served with Caribbean Rice

Station Number Three:

Caribbean Chicken

Tender Chicken Breast Finished with a Jamaican Rum Demi Glace
 
Served With

Roasted Potatoes

&
Grilled & Roasted Vegetables Display with a Vinaigrette Verde Dipping Sauce.
 
 
Vendors
 
Ceremony & Event Location: Paradise Cove
Officiant: Meredith Neill
Ceremony Music & DJ: Michael Paul with Rhythm of the Night Entertainment
Cake/Baker: Cut the Cake
 

Paradise Cove

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Who says you can’t have a beach wedding in the heart of Central Florida? Paradise Cove offers a romantic white sand beach setting on Lake Bryan right here in Orlando. Whether you’re looking for a formal black-tie wedding or a laid back barefoot barbecue, this venue can host it all.


We asked our friends at Paradise Cove to answer some frequently asked questions to give you a better look at planning an event at this venue.

  • What is your maximum capacity? Seated we can host about 300 people and about 130 comfortably under the main pavilion.
  • What is included in your basic rental package? A 2 hour set up and a 1 hour breakdown, use of cedar garden arbor, tiki torches and ambiance lighting of palm trees after dark, volleyball net and sand court, use of tiki bar for bar set up (includes electrical outlets for blenders), deck area for entertainment and dancing, 3,000 sq ft pavilion, 16-60 inch tables, 1-40 inch table and 100 white plastic chairs along with 7 cocktail tables and 25 stools. We also include a catering prep pavilion, restroom facilities and complimentary parking.
  • What kind of add-on items does your venue offer that are not in the basic rental price? Bridal suite, a fire pit, heaters, boat entrance, exit or shuttle and additional chairs.
  • When can vendors come in to set up and deliver items? 2 hours prior to the start time of the event
  • Is there a space for the bride and groom to change and/or relax? Yes, the bridal house can be rented and we also have a holding room that comes included in the rental of the venue.
  • Who will be supervising and troubleshooting the day of the wedding? The coordinators are here for set up, then an event managers throughout the event.
  • Are there limitations on decorations? We can not allow people to be up on ladders and we do not allow silk petals, confetti or sparklers.
  • Are any other events or weddings book for the day of the event? It could be a possibility.
  • Is there a coordinator available from the venue to help or do clients have to hire one separately? Day of coordination is available to hire and Full coordination must be hired separately.
  • Do clients need to use any specific vendors? Big City 🙂
  • When can clients do a rehearsal? Rehearsal can be scheduled one week prior to the event, based on the venue availability.
  • What will they do if it rains (if they are having an outdoor ceremony)? The ceremony would just be pulled under the main pavilion. The entire pavilion can be enclosed.
  • What information do you think clients often overlook in the contract? We DO NOT allow glass to be served from the tiki bar. We allow you to bring in your own alcohol but it MUST be served by a licensed and insured bartender. Set up time is 2 hours.

For more information about this venue, check out their website: http://paradisecoveorlando.com/