Bogey's Ballroom

Welcome Party

Wedding Day

Our Wedding

We met in 2011 when we were 16, working our first jobs at Old Navy, and bonded over endless laughs and many breaks together. After leaving Old Navy, life took us in different directions and we lost touch, but five years later, a chance encounter brought us back together. We had our first date on August 6th, 2017. Since then, we’ve built an incredible life. In 2020, we moved in together and adopted our special needs cat Domino. By 2023, we bought and sold our first home. On our sixth anniversary, we got engaged during a breathtaking sunset at the Red Rock Canyon in Las Vegas. When we get married, we’ll be celebrating 8 amazing years together.

Our Story

VENUE

Photos

Tess Peterson

Juan Concha

Abdelrhman Elhady

Wedding Party

Q + A

Hotels/Accomodations

This is where we'll be staying. There is a room block here but it's limited, so we suggest booking as soon as possible! The block closes on Monday, September 1st. If you missed this deadline, please call the hotel AFTER booking your room and mention the "Peterson Garcia Wedding Room Block". You may still be able to get the same rate ($159/night).

Courtyard Glassboro Rowan University

Travel

Things to Do

Registry

The food will be served buffet style (except the hors d'oeuvres).

Cocktail Hour Appetizers

Butlered Hors D'oeuvresCocktail franks in puff pastry with Dijon mustardTeriyaki skewered chicken satayScallops in wrapped baconBruschetta crostini (vegetarian)Florentine mushrooms (vegetarian)Spinach and artichoke wonton crisps (vegetarian) Tailgate StationCheeseburger sliders with certified Angus beef and American cheese on miniature toasted brioche buns, mild Italian sausage with roasted peppers and onions Create your own cheese steaks featuring fresh chopped beef ribeye and chicken cheese steak, accompanied by American cheese sauce, cheese wiz, fried onions, sauteed peppers, mushrooms, and french fries Pasta StationRainbow tortellini pasta stuffed with ricotta, parmesan romano, and asiago cheese, and fresh al dente penne pasta. Served with house-made marinara or alfredo sauce

Salads

Chef's Garden Salad &amp; BreadSpring mix, tomatoes, carrots, red onions &amp; cucumbers. Served with homemade balsamic vinaigrette

Main Course

Filet MignonCenter-cut Angus tenderloin, grilled to perfection, topped with port wine demi-glace Mediterranean ChickenLemon and herb crusted breast topped with a tapenade of roasted garlic, heirloom tomatoes, kalamata olives and olive oil served over roasted garlic hummus Tuxedo SalmonMarinated in a teriyaki glaze topped with white &amp; black sesame Vegetarian: TBD

SIDES

Rice PilafRoasted Garlic Red Bliss PotatoesChef's Seasonal Vegetable Medley

Late Night Station

Dessert Food TruckFresh made to order donuts, churros and funnel cake fries, served with assorted dipping sauces and served out of a food truck window at the end of the reception

Drinks (Open Bar)

Beer (Main Bar)Allagash, Dogfish IPA, Miller Lite, Yuengling Lager Beer (Beer Garden)Bonesaw, Kona, Troegs, Seasonal Bourbon BikeBulleit Boubon, Jim Bean, Makers Mark, Woodford Reserve Liquors3 Olives Raspberry, 3 Olives Vanilla, Amaretto, Bacardi Rum, Bailey's Irish Cream, Captain Morgan, Crown Royal, Dewar's Scotch, Disaronno, Dry Vermouth, Espolon Gold, Firefly Sweet Tea Vodka, Hennessy Cognac, Jack Daniels, Jameson, Kahlua, Ketel One Vodka, Malibu Coconut Rum, Seagram's 7, Seagram's Vo, Southern Comfort, Sweet Vermouth, Tanqueray Gin, Teremana, Titos Vodka WineCabernet Sauvignon, Chardonnay, Merlot, Pinot Grigio, Pinot Noir, Rose

Billy & Rio

Billy & Rio

Wedding Party