The ceremony and after party are in a private dining room in The Angus Barn's famed wine cellar. Please arrive at the Barn promptly at 6:00 PM as guests will be escorted down to the cellar in small groups. Once in the cellar, grab a beverage at the open bar and mingle. The short ceremony will begin around 6:20 PM. Dinner (5 courses with wine pairings) will be served at 6:45 PM. If you prefer not to imbibe, please notify your server. The bar will reopen after the meal, and guests can continue socializing in the dining room or brave the weather and retreat to the outdoor patio.

When you arrive at the Angus Barn, let the hostess know you are with the Sherrill-Driskill party and dining in the wine cellar. The room is reserved under Terri's name. The hostess will summon a member of the wine cellar staff to escort you down to the cellar.

Something festive and celebratory! Shake out that suit and tie, don those sparkly cocktail dresses, and put on some bling!

We selected a 5-course dinner including: Angus Barn’s Signature Homemade Crackers, Cheeses, and Relishes; Butternut Squash Soup; North Carolina Lump Crab Cake Salad; Sorbet; Aged Black Angus Barn Tenderloin & Lobster Tail Served with Chef’s choice potato & vegetable; Decadent Chocolate Molten Lava Cake. Each course will be perfectly paired with a wine from the Barn's reknown wine cellar.

The Chef will accommodate dietary restrictions and menu substitutions are the Chef's choice. Please notify Terri of any restrictions in advance. Also, please make your server aware of any food allergies.

Unless requested, younger guests will receive the same courses as adults minus the wine pairings :-) Child options are available, however, if preferred: Modified adult salad, kid's tenderloin with French fries or house potatoes, and an adult dessert OR Modified adult salad, chicken tenders with fries, and an adult dessert

Oh my goodness, no! We are old and already have two of everything. So kind of you to ask, but we don't need a thing, just your presence at our special evening.