Barr Mansion is USDA Certified Organic

Archive for the ‘Fall Weddings’ Category

Rethink Wedding Chicken

Posted on: July 8th, 2014 by admin No Comments

Wedding chicken has a bad rap. Rightfully so. It’s so bad it’s a listed term on Urban Dictionary.  UD’s description conjures up an unsettling image: “composite chicken masquerading as chicken breast and typically smothered in gravy or some kind of sauce to hide the fact that it is both bone dry and disgusting.” Ouch!

We here at the Barr Mansion pride ourselves on serving a delicious chicken dish that doesn’t include the typical adjectives used for “wedding chicken.”  First, we buy our chicken from Blackwing Meats.  They source organic, free range birds who are harvested to assure tenderness.  In the kitchen we use brining to enhance the flavor of the meat and make sure each piece is juicy (like real juicy).  Next, we slow cook the chicken in our house-made stock, adding another level of flavor.  Because we use a high quality bird and a slow cook method, we don’t need to over season (or drench in sauce). Honestly, any additions would detract from it’s great taste. The final outcome: instead of bone dry “wedding chicken”,  your guests are treated to real chicken they will rave about for weeks to come. It’s just what we do – great food!

Barr Mansion organic wedding chicken

Barr Mansion: high quality, organic chicken.

Six out of ten of our brides choose chicken as an entree option.  If you are choosing one protein entree, chicken is the best bet to meet the majority of your guests taste preferences. Some guests won’t eat red meat or are particular about how it’s cooked and to what temperature. Choose chicken and you eliminate those concerns.

Compliment your chicken with great side dishes.  Depending on the time of year you are hosting your wedding, the Barr Mansion menu provides many satisfactory side dishes for any meal. Make it a hearty meal and pair your chicken with a side of Roasted Red Pepper Mashed Potatoes or a lighter meal paired with a fresh from the garden Leafy Green Salad with berries and nuts.

Worried about your guests options? Round out your food menu by offering a delicious Pulled Pork Slider with Sage Aioli or a BaconWrapped Shrimp in Romesco Sauce during cocktail hour. We have many other appetizers and starters that would provide your guests with different meat options and an opportunity to taste the spectrum of our delicious fare.

Don’t forget the Bride and Groom are the VIPs.  Do you and your guy love roasted chicken? Then serve it. 

If it tastes good, nobody will mind!

Featured in the Knot Magazine: Stephanie & Sean

Posted on: January 12th, 2014 by admin No Comments






TKRTX14SS_RW_Stephanie-2blog TKRTX14SS_RW_StephanieSean-4blog


Featured on Love & Lavender: Lanie & Doug

Posted on: October 4th, 2012 by Adele 1 Comment

We’re thrilled that Lanie & Doug’s lovely Fall wedding has been featured in Love & Lavender.   Be sure to check out Caroline+Ben Photography’s blog post, as it contains more photos than the feature on L&L.

Featured on Style Me Pretty: Megan & Andrew

Posted on: May 5th, 2012 by Adele No Comments

Megan and Andrew’s sweet + simple wedding from September was just featured on Style Me Pretty Texas

Be sure to check out all the photos in their gallery, shot by the ever-so-talented Peacock Photography!

Caroline & Jacob

Posted on: March 24th, 2012 by Adele No Comments

Date  |  October 2

Palette  |  red, bright green, blush pink

Ceremony  |  Arch

Blooms  |   STEMS

Menu |  Third Harvest

Music  |  The Newsboyz

Photography  |  Forever Photography Studio


Mariana & Glenn

Posted on: February 25th, 2012 by Adele No Comments

Featured in Style Me Pretty in December, we’re thrilled to (finally) share this lovely September wedding with you…   We wish all the best to Mariana & Glenn, and can’t thank Matthew Moore Photography enough for the images.  Check the SMP feature for more details on Mariana & Glenn’s vendors…

Click here to see the feature on Style Me Pretty.


Danelle & Kyle

Posted on: February 8th, 2012 by Adele 1 Comment

Date  |  October 7

Palette  |  shades of green with pops of white and purple

Ceremony  |  Pecan Tree.  “Whatever It Is,” Zac Brown Band.

Music  |  Look No Further Entertainment

Blooms  |   STEMS  |  hydrangeas, stock flower, amaranthus, succulents, ti leaves, freesia, lavender and  cymbidium orchids.

Menu |  Third Harvest

Passed Appetizers

Bacon Wrapped Dates with Blue Cheese and Pumpkin Seeds

Mozzarella. La Quercia Prosciutto and Native Greens Pesto Bruschetta

Plated Meal

Apple Cider Brined Chicken Breasts

Beef Tenderloin with Bacon Herb Butter

Roasted Vegetables with Parsley Oil

Greens and Seasonal Vegetables with Cranberry Vinaigrette

Roasted Potatoes with Gouda

Jalapeno Cornbread with Honey Butter

Late Night Snack

Cheese Pizza

Sausage and Sun-Dried Tomato Pizza

Cake  |  Light white cake with Buttercream icing, raspberry filling and buttercream layers.  Apple Spice Cake with Brown Sugar Buttercream.

Lighting  |  Intelligent Lighting Design

Photography  |  AJH Photography


Kelly and Eric

Posted on: February 8th, 2010 by admin No Comments

Kelly and Eric were married this past November at the arch, which was covered in greenery and fall colored roses at the end of a pathway of fall colored petals.
Awaiting the ceremony to begin, Kelly was captured in some great shots as she was getting ready inside the Mansion in the bridal sweet.
Barton Strings trio began to play as guests took their seats. It was a gorgeous Fall day for a ceremony, as the wedding party took their places.

The bride walked down the aisle with a beautiful bouquet filled with red cox comb, blue thistle, green buttons, green and red hypericum berries, white stephanotis, creamy ranunculus, yellow yarrow, pink riceflower, scabiosa pods, and seeded euchalyptus. A wonderful combination of a variety of flowers, it turned out perfect! The groom’s boutonniere featured a green cymbidium orchid with a tiny accent of red and green hypericum berries and seeded euchalyptus.
The evening went on to a beautiful reception, where guests enjoyed beef tenderloin served table-side, sweet potato and russet potato home fries, salad with Texas pecans and cranberry vinaigrette, halibut, pork burgers, mushroom, greens, and white bean cassoulet, and butternut squash soup served in small cups. The band, Alter Ego, kept people on the dance floor all evening.
The bride’s cake was a simple off-centered squared tiers with layered colors of ribbon. In lieu of a groom’s cake, the couple offered cupcakes that spelled out “Happy Birthday” to honor two of the bride’s cousins’ birthdays, which were also on the wedding day.

Many thanks to Svetlana Photography for these gorgeous images!!

Lauren and Chris

Posted on: January 11th, 2010 by admin No Comments

Lauren and Chris. Such a sweet couple, and they had a beautiful October wedding. They were married under the arch, with orange roses and green hanging amaranthus providing a gorgeous backdrop.

A non-traditional couple, Lauren walked with both her parents from the front door of the Mansion to the back of the aisle where she met Chris. The bride and groom walked hand-in-hand the rest of the way down the aisle.
Lauren carried a bouquet of green hydrangeas, cream roses, burgundy scabiosa, seeded euchalyptus, green hanging amaranthus, and looped bear grass and curly willow.
Boutonnieres consisted of spray roses… orange for the groomsmen, cream for the groom…. green hydrangea, looped bear grass and green hanging amaranthus wrapped in satin ribbon. The women wore corsages that were reversible between wrist corsages and pinned-on corsages, so the wearer could choose which they preferred.

A bride for details, Lauren had beautifully-typed cards for the menu items, which were placed next to each dish.
“Pear, Cowgirl Creamery Triple Cream Cheese and Olive Tarts”

“Roasted Squash Bites with Pumpkin Seed Pesto”

The bride and groom had a moment alone in the Mansion after the ceremony to enjoy appetizers and champagne and celebrate their new marriage.

Cute little boxes of muffin mix were the favors for the guests, and they sat atop each napkin at the place setting. Each box had a monogrammed sticker and was hand-tied with satin ribbon.

A one-of-a-kind bridal cake featured a bird’s nest with love birds sitting atop a three-tiered carrot cake with cream cheese frosting. A leaf motive was perfect for the Fall season. The groom’s cake was a chocolate zucchini cake with buttercream icing… how many couples can say there were vegetables in their wedding cake? Honestly though, it was incredibly tasty and not the least bit healthy except for the fact that it was organic.

The couple left the Ballroom in a shower of sparklers. They had so much fun, they turned around and came back for another round. Congratulations Lauren and Chris, we’ll miss you!

Jake Holt—what can we say, but thank you for these wonderful images! Stunning!

Rachel and Lewis

Posted on: January 6th, 2010 by admin No Comments
Rachel and Lewis had a beautiful brunch wedding on October 4th.
The weather was somewhat “iffy” that day, so they had the ceremony indoors. But it turned out to be a beautiful day for a wedding. The bridal party processed down the aisle to an accordion and the bride had two male attendants, “bridesmen” we called them. They were married under an arch of brown curly willow and green vines.
After the ceremony inside the ballroom, everyone went outside to do a group photograph. The wedding party was able to take lots of pictures outside in the gardens.

The bride carried a bouquet of white roses, pale green hydrangea, white Queen Anne’s lace, and green vines.
The couple offered cheesecake and cupcakes for dessert. They also had a cupcake topper, which was a pokemon action figure. And a twist on the traditional, they offered their guests rose champagne for refreshment. Guest favors were personalized mugs.
The couple left to a grand exit with birdseed tossed at them.

Thanks ever so much to Whitney Lee Photography for these images!!