This past week we held our quarterly wedding tasting in our Grand Ballroom. Here are a lot of photos of the different tables that we set so that our guests could see how varying colors, styles and other aspects can look in our beautiful space.
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| This table features a number of "upgrades" such as beautiful linens, chargers, and upgraded flowers, as well as specialty chairs. It really makes this into a fairy-tale wedding setting. |
Isn't this pink overlay tablecloth just gorgeous?
Emerald is a "hot color" for the upcoming wedding season according to our sources.
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| Beautiful upgraded centerpiece |
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| These specialty plates really add a "glam" look to the tables. |
This tablecloth overlay is a gorgeous shade of soft green that is stunning in our Ballroom
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| I love this unique style of centerpiece, with three differing blooms arranged in bunches in three different vases. This is an upgraded centerpiece. |
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| Even the "standard" tables are beautiful. This centerpiece is one that is available in the package that includes flowers. |
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| Karen O'Kane, our Director of Catering, surveying the room just prior to opening the doors. |
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| Everything on the table is "standard" with the one upgrade of the tuxedo striped overlays. Stunning! |
If you are looking for a way to save money, this oil candle centerpiece is available to our wedding clients who choose a package without flowers. The client only needs to provide the rose petals, which are very inexpensive compared to a floral centerpiece.
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| This is a "package" centerpiece. |
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| Our standard chairs, table linen and flowers look lovely. |
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| Stationed hors d'oeuvres -- Crudites with hummus. Cheese Display. |
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In the background, Karen O'Kane - Director of Catering and Claire Kallelis, Director of Food & Beverage/Assistant General Manager are ready to open the doors.
Each quarter we host a "tasting" for the next quarter's wedding couples. We start with a reception featuring stationed and passed hors d'oeuvres, and then proceed to a huge dinner where our couples can taste six or seven different entrees along with a variety of appropriate accompaniments. The dinner starts with alternating portions of two served appetizers, goes to a couple of different salads, and then on to the entree selections. We finish up with two dessert items to taste, and conclude with a tasting of about five or six of Montilio's wedding cakes.
I hope you enjoy seeing how we do things for our wedding clients here at the Hawthorne Hotel, and of course, I hope to see you here. Bring your appetite.
Juli |
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