Schedule

Saturday, May 17

Saturday morning

10:00AM — Prep Party (optional)

If you would like keep your hands busy, we’ll be setting up for the big event and would welcome extra help.

We will be tidying, placing decorations, crafting floral arrangements, setting up yard games & other activities until 2:00pm.

Saturday evening

3:00PM — Arrivals & Games (optional)

Arrive at The Orchard as early as 3:00pm to begin festivities! Grab a drink and let the games begin. Disc golf, kanjam, bags, kickball, and more.

4:00PM — Ceremony

A brief standing ceremony in the front yard.

4:15PM — Apps & Photos

Charcuterie served in the side yard. Please stop by the portrait booth!

5:00PM — Dinner

Locally sourced Hors d’Oeuvres delights served in the barn. Prepared by Nikki Barr & Trevor Schutlz (Langhorne Meats & Provisions – Hannibal, MO)

6:00PM — Dessert

The ice cream cart will serve until 8PM alongside baked goods by Barb O’Brien (Three French Hens – Hannibal, MO)

7:00PM — Party

More games and dancing! If weather permits, a bon-fire.

Menu

Saturday, May 17

Appetizers

Charcuterie Selections
• Beef Summer Sausage – smoky, classic favorite from Langhorne Meats (Hannibal, MO)
• Veneto Dry Salami – Bold and aromatic with cinnamon, cardamom, ginger, black pepper from Salume Beddu (St. Louis, MO)
• ‘Nduja Sausage – spicy, spreadable Calabrian-style sausage with a fiery kick, also from Salume Beddu
• Prosciutto – Delicately seasoned and dry-cured pork shoulder from Volpi (St. Louis, MO)

Cheese Selections
• Espresso Cheddar – bold & creamy with a rich espresso-rubbed rind, from Hemme Brothers (Sweet Springs, MO)
• Spreadable Quark – smooth, tangy, and versatile—like a cross between cream cheese & yogurt, from Hemme Brothers
• Assorted Cheese Curds – Fresh, squeaky, and full of flavor, straight from Hemme Brothers

Dips Trio with assorted crackers
• Hummus – Creamy blend of chickpeas, tahini, lemon, & garlic
• Tzatziki – Tangy yogurt with cucumber, lemon, & fresh mint
• Baba Ghanoush – Roasted eggplant mixed with tahini & herbs

Dinner hors d’Oeuvres

• Wild Ramp & Ricotta Stuffed Mushroom – earthy mushrooms filled with creamy ricotta & foraged wild ramps
• Wild Ramp Sausage Stuffed Mushroom – savory mushrooms filled with local pork sausage & foraged wild ramps
• Beef Bulgogi Meatball – made with local beef, ginger, and soy, glazed in a sweet, sticky bulgogi sauce
• Mediterranean Pork Meatball – local pork blended with sun-dried tomatoes and fennel
• Cajun Grilled Shrimp – Argentine Red shrimp seasoned with Cajun spices, paired with smoky andouille sausage
• Phyllo Pastry Bites, two flavors – brie & cramelized apple, bacon jam & goat cheese
• Bacon-Wrapped Deglet Noor Dates – sweet, tender dates wrapped in crispy bacon
• Buffalo Bites – Crispy chicken skin cups filled with spicy buffalo chicken & tangy bleu cheese
• Pig-in-a-Blanket – mini sausages wrapped in flaky puff pastry
• Jalapeño Poppers – stuffed with crispy bacon, cream cheese, and cheddar
• Deviled Eggs, two ways – traditional: stone ground mustard, bacon & chives, and chicken pâté
• Caprese Bites, fresh mozzarella, sweet grape tomato, & basil, finished with a balsamic drizzle

Dessert

Baked goods by Barb O’Brien of Three French Hens (Hannibal, MO)
• Lemon Bars
• Mini Cherry Cheesecakes
• Mini Finger Fruit Pies
• Cake Pops – vanilla, chocolate

Ice cream cart serving from 6:00-8:00pm
• PP&J ice cream
• Cake Batter ice cream
• German Chocolate ice cream
• Pineapple Strawberry sorbet

Beverages

Beer – Busch Lite, Stella, Modello, Mich Ultra, Missouri variety
Seltzer – High noon
Wine – Bota red & white

• Strawberry Lemonade
• Melon, cucumber, blueberry, mint infused water
• Iced Tea
• Sparkling water, soda

Late Night

Cassano’s, if needed. 🙂