In September of 2004, Brittany Ward and James Blake were married in an intimate Fall wedding with a wedding reception for 40 guests at The Atlantis Restaurant. The host of the event, the bride’s mother, Delora Ward planned the event 2 months in advance.

The staff passed hors d’ouvres of Crab Rangoon and Chicken Satay.

The guests then enjoyed a buffet of Roasted Sirloin with Au Jus, Fettuccini Alfredo with Chicken, Baked Salmon with Dill Sauce, Garden Salad, Corn O’Brian, Sweet Peas with Onions and Proscuitto, Parsley New Potatoes and Garlic Bread.

In lieu of a wedding cake, the couple opted for slices of decadent chocolate layer cake for their guests’ dessert.

The bridal party, their family, and friends had a great time while enjoying the beautiful sunset that evening.

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