The dinner was served at a long Edwardian table set for 36 guests (a bit bigger than the one in your dining room, huh?), including my wife Lore and myself. We also had quite the array of balloons! For dinner we served two of our staples: Chilean Sea Bass with an orange beurre blanc and balsamic reduction sauce, and also our herb-crusted Rack of Lamb.
Check out a few of the pictures below!
And of course, the morning after!