Your Ceremony and Reception
We are excited for the 2013 season as it will be our 21th year hosting Wedding Ceremonies & Receptions!
Owner/Executive Chef Daniel Wecker - Finalist for 2012 Chef of the Year by the Restaurant Association of Maryland!
2012 Diners' Choice Award - OpenTable.com Top 100 Most Romantic Restaurants in the United States - the only restaurant from the state of Maryland to be listed!
Ideally situated on approximately 16 beautifully landscaped acres, our Mansion is a unique venue rich in history and picturesque backdrops. The Elkridge Furnace Inn is minutes away from BWI Airport and the Inner Harbor of Baltimore and has been listed on the National Register of Historic Places since 1990.
The Manor Home, circa 1810, was an addition built by James and Andrew Ellicott Jr. onto the original Tavern, circa 1744. The manor home is comprised of three professionally decorated floors with covered porches overlooking the gardens and Patapsco River. The third floor is a three-room Bridal Suite with a dress fitting room, two sitting rooms and a full bathroom. A separate Groom's Room is provided on the second floor for the gentlemen, with a private patio and private staircase leading to the bar.
The flow of the facility offers three separate areas for you and your guests to enjoy throughout the function:
Our outdoor Ceremony Point has a dramatic entrance of turned columns covered with a flowing wisteria vine. The brick seating area, complete with a center aisle is slightly downhill, giving an impression of stadium seating, and leads to the main point overlooking the Patapsco River. An old sycamore tree (nominated for 2011 Howard County Champion) and other surrounding trees provide an excellent canopy. The grounds are also graced by beautiful linden, holly and magnolia trees.
Cocktails & Hors D'oeuvres
Following the ceremony, cocktails and hors d'oeuvres are served in the Manor Home. A Colonial Revival porch leads you to the main entrance featuring fine transitional Federal/Green Revival detail consisting of the original double leaf doors. The interior rooms have been lovingly restored from colonial days, each by an individual designer, thereby giving The Elkridge Furnace Inn both a uniqueness and richness to the Manor Home.
The internal architecture provides a glimpse of Maryland history. The woodwork, mantelpieces and stairway showcase the craftsmanship of the 18th and 19th centuries. The stairway is graced with tiger maple spindles and a walnut cap rail. The floors are original and are constructed of longleaf yellow pine. Dogwood motifs in the moldings can be viewed throughout the house and reflect a popular colonial style also seen in the U.S. Capitol.
The Reception takes place in the Tent which is affixed to the Manor Home. The Tent (40' x 80') can be open or fully enclosed and is always equipped with chandeliers, ceiling fans, heating and air conditioning units and a wooden-panel parquet dance floor (18' x 21'). Extensions can be added to cover the surrounding patios to allow for more space if needed.
CHEF OWNED & OPERATED
The Elkridge Furnace Inn is owned and operated by Executive Chef Daniel Wecker who saved the facility from demolition in 1988. Chef Wecker has been cooking professionally for 39 years and will work with the bride and groom to create a fully customized menu.
Our rental rates begin at a four hour length (inclusive of ceremony time if the ceremony is also hosted by EFI) with the option to purchase additional time. Specific rental rates vary based on time, day and month. Only one function is hosted at a time. However, during the months of April through October, two functions can be hosted on Saturdays; one in the daytime and one in the evening. Saturday daytime functions must end by four p.m. in order to accommodate the evening function. Fridays and Sundays allow for more flexibility and any timeframe can be chosen.
FULL SERVICE VENUE & CATERING
We are a full service facility. All items including: tables, chairs, house-stocked linens, china, glassware, flatware, dance floor, etc., are inclusive.
A wedding coordinator is also provided to assist the bride and groom throughout the planning months and to run the function the day of. All set-up and clean-up is handled by the service staff and is not included in the rental length.
Chef Wecker does not limit menu options. All aspects of every function hosted are tailored to the specific wants and needs of the client. All food is made and prepared in-house, allowing total flexibility and limitless options.
We have two organic gardens of various leafy greens, herbs and vegetables and the chefs use everything that is grown from season to season. All butchering and charcuterie is done in-house, as well.
Special menus and menu options can also be created to accommodate guests with any specific food allergies and/or dietary restrictions including vegetarian, vegan and gluten- and/or lactose-free menus.
Our Pastry Department can also provide a wedding cake or any other kind of dessert. All desserts are made in-house by Chef Wecker's daughter, Executive Pastry Chef Genelle Balan. We do allow wedding cakes to be brought in from an outside vendor and we do not charge a plating or cutting fee.
Our catering staff goes above and beyond to make your guests feel welcome and at home. We understand this can be the most important social function our clients host and such is shown through the quality of service we provide.
MORE INFORMATION & SITE TOURS
If you would like to receive more information, specific sample menus, pricing proposals and/or date availability, please feel free to contact our Assistant General Manager, Matthew Balan, who handles all Wedding Ceremony & Reception bookings. Matthew can be reached via email at email@example.com or via telephone at 410.379.9336.
We ask that all site tours are by appointment only. If a private function is being hosted, it would not be possible to give a full and proper tour. Matthew is happy to be available for a site tour and consulting visit, given no private function is being hosted.
Specials & Promotions
Discounted pricing is offered in the off-season months of January, February, March, July & August.