My husband and I got married on May 14, 2011 at the Atlanta Botanical Garden. Many vendors were responsible for making our wedding memorable, but the professionals from Sun in my Belly provided catering that our guests are still raving about months later.
When my husband and I first got engaged, we knew we wanted our wedding to incorporate a few essential elements: a beautiful venue, a great band, and fantastic food. We had been to weddings that served room temperature, overcooked meals; we wanted to treat our guests to truly delicious food. Why sacrifice taste and quality at one of the biggest celebrations of your life?
Enter Sun in my Belly Catering + Event Design. From the first tasting, we were awed by the attention to detail in food preparation and presentation. Max, the Executive Director, guided us through our options, from menus, to linens, to table arrangements. His creative vision helped us achieve a stunning backdrop on which to serve the chef’s creations on the night of our wedding.
In keeping with their commitment to local and fresh ingredients, Sun in my Belly artfully displayed a spread of delicacies that were both in season and cooked to perfection – no small feat considering the amount that had to be prepared. Our guests chased after trays of passed hors d’ oeuvres and returned to the buffet stations for second and third helpings.
The team from Sun in my Belly made our dreams for our wedding reception a reality. Their impeccable service, streamlined organization, and passion for excellent cuisine eliminated the stress that normally accompanies event planning, making me one happy bride.
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