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D'Amico Catering Opens New Wedding Venue
By: Jason Matheson | Posted: 01/24/2014
Well, scratch that. Remember a few blogs ago when I talked about having a beautiful wedding at home? The home that we have yet to build? Yeah, well, let’s forget all about that. We have decided to go in an entirely different direction. And, when I say "different direction" I mean, one plan was in Anoka and our new one is in . . . Alaska. (Not really).
We are of course still building our dream house, which is an exact replica of Southfork from TV’s Dallas, just not this year. With our sanity on the line, we decided that planning a wedding and building a house within the same 12 months was a big piece of crazy pie. And I prefer cake. Also, we heard from a lot of you in the comments on the blog that screamed, “Don’t do it! Don’t do it!” So, we listened.
Over a delicious crock pot beef stew, Collin and I charted our new wedding course: have it at a venue with all the trimmings, minus a spitting ice sculpture of cupid.
As I pointed out before, Collin and I are pretty like-minded and moved quickly to shore up some of the big decisions. He started researching different venues—are they available? Are they the cost of the gross national product of Spain? And, can they accommodate our guests? We landed on around 200 people for the wedding, which we hope to stick to. Collin has a huge family, I’m talking Duggers huge. My family is a wee bit smaller, but I have a lot of friends and loved ones I really want with us on our special day. So, 200 invites seemed like a good number and one we hope won’t break the bank. (Keyword: hope).
Kara is a communications manager at U.S. Bank. See her engagement story.
Taylor is a magazine editor at MSP Communications. See her engagement story.
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