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Kaitlin & Alex

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FAQs

The Wedding Website of Kaitlin Grady and Alex Weisbrod
If you have any questions other than what we've listed here, please reach out to either Alex Weisbrod at 917-860-1736 or Katie Grady at 651-216-7366.
Question

WHAT IS THE WEATHER LIKE DURING THIS TIME OF YEAR?

Answer

For summer, expect highs in the 70s to 80s with the evening cooling down to lows in the 60s to mid-50s. We would recommend packing a lighter jacket, sweater or shawl for the cooler temperatures.

Question

HOW IS THE DRIVE UP TO DOOR COUNTY?

Answer

The drive is simple at times, however, traffic can be hectic when traveling through Chicago and Milwaukee. Make sure to give yourself enough time to get to there safely!

Question

WHAT IS THE TRAFFIC LIKE IN DOOR COUNTY?

Answer

This time of year is Door County’s busy season, so expect to see lots of tourists walking, riding bikes, and driving around. We would recommend figuring in some extra time for traffic when planning to go from place to place.

Question

WILL YOUR CEREMONY BE INDOORS OR OUTDOORS?

Answer

Weather permitting, we plan to have our ceremony, cocktail hour and reception outdoors. However, we will also have the Boathouse for inclement weather. On the flip side, the Boathouse does have air conditioning should anyone need reprieve from the sun or heat.

Question

IS THERE PARKING AVAILABLE AT YOUR VENUE?

Answer

Yes, free parking is available for all guests. You will be directed via signs to the event parking space. Golf cart shuttling to the ceremony site will also be available for all guests.

Question

WHEN DO I NEED TO RSVP BY?

Answer

June 13th of 2024 We need to be give our venue the appropriate head count numbers in advance - RSVP promptness is very appreciated :)

Question

WHAT IS ON THE MENU FOR THE RECEPTION?

Answer

You will have three different choices of entrées: Filet Mignon Chargrilled 8oz. Black Angus filet topped with a mushroom cap red wine demi-glace Chicken Oscar Grilled chicken breast topped with fresh asparagus, crabmeat, and tarragon sauce Wild Salmon Wild-caught salmon topped with sour cream and dill sauce, garnished with a large shrimp. All entrees will be served with dinner rolls, Top Deck Cherry Salad, Roasted Fingerlings Potatoes and Haricot Vert.

Question

WHERE DO I GO TO FOR ANY UPDATES?

Answer

Any changes to the itinerary will be added to the home page of this website if necessary.

For all the days along the way
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