Topnotch Resort Tented Reception

The menu was all about highlighting local flavors and the Topnotch Resort’s talented chef. Stowe Cider and a charcuterie spread featuring meats and cheeses from Vermont were a huge hit during cocktail hour, while a duo of filet mignon and white fish, paired with asparagus and potatoes at dinner provided a delicious and easy way to ensure all 200 guests were served in a timely fashion. Instead of traditional wedding cake, the couple capped off dinner with fresh strawberry shortcake. “It was perfect for early June and we both love this dessert,” says Liz.