Harper & Mitch
Saturday, September 19, 2026 • Cincinnati, OH
7 Days To Go!
Harper & Mitch
Saturday, September 19, 2026 • Cincinnati, OH
7 Days To Go!
Q&A
How do I RSVP?
To RSVP, click the RSVP tab and type the name(s) listed on your invitation.
When should I RSVP by?
We will have our guests RSVP online. Please RSVP no later than August 1st, 2026. If you do not RSVP in time, we will assume that you are unable to attend.
What is the dress code?
We’d love to see our family and friends get dressed up for our big day. Dress code is Black Tie Optional. Ladies can wear floor-length or tea-length dresses. Gentlemen can wear a suit and tie or a tuxedo.
What time should I arrive?
Our ceremony begins promptly at 5:30pm, so we recommend you aim to arrive by 5:00pm to ensure you are seated in time.
Where do I park?
Hyde Park Methodist Church and Hyde Park Country Club both have parking lots to accommodate our guests for the ceremony and reception.
Is there transportation from the church to the reception?
Yes, we will have trolleys ready to take any guests between the church and the country club.
What do I do if I can’t make it?
You will be missed! If you cannot make it to the wedding, please let us know as soon as possible and RSVP “not attending” so we can plan accordingly. Thank you!
Are kids invited?
We have decided to keep our wedding and reception an adults-only event. We encourage you to use this evening as a date night!
Can I bring a date?
Due to limited space, we are only able to accommodate those guests formally invited on your wedding invitations. If you received a plus one, they will appear under your name when you RSVP. Thank you for understanding!
Where should I stay for the wedding weekend?
We thank you wholeheartedly for traveling to celebrate with us! Please visit our “Travel” tab to see the hotel blocks we have reserved in the area.
Reception Dinner Menu
Cabernet-Braised Beef Short Rib
Slow-Braised 9oz Beef Short Rib, finished with a Cabernet Braising Jus, Served with Herb-Whipped Potatoes and Charred Haricots Verts
Pan-Seared Chicken Picatta
Chicken Breast with a Lemon-Caper Beurre Blanc, Served with Roasted Garlic Potato Puree and Tender Broccoli
Southwestern Stuffed Red Pepper
Fire-Roasted Red Bell Pepper filled with crumbled Tofu, Black Beans, Roasted Red Peppers, Garlic, and Fresh Pico de Gallo, Baked in a Smoky Tinga Tomato Sauce and finished with Fresh Cilantro