Dinner took place one level upstairs in the Grand Brallroom. We used a combination of long and round tables with tall branch arrangements and low lush blooms on the tables. An elegant and elevated design in a palette of blush, cream, nudes, buttery yellow and pink. AP Bio created an airy and light design with a luxurious mix of textures and movement. The long tables had elegant tapers in crystal holders and votives. The tall branch tables had more substantial pillar candles and votives. I really liked how all the different types of candles looked in the room glittering away. Lighting is so important in that room, and Bentley Meeker did a great job creating a look that was sophisticated and classic. We uplit the architecture around the room in a warm amber and highlighted the ceiling with a textured wash.
To start off the dinner reception the couple gave a speech which ended with the breaking of the glass. At their ceremony last year they both tried to break two glasses, but one did not break (heels on grass is tricky!). That is why they decided to do it again this year. It broke this time and led us into a joyful horah followed by a dance set.
For dinner guests enjoyed an appetizer duo of wild mushroom risotto and castelfranco radicchio salad. When they had the tasting, the choices were both so good that they decided to combine them! For entrée it was a choice of pan seared arctic char and braised short ribs. The dessert was my favourite. They had s’mores with toasted Italian meringue, chocolate gelato and graham crumble. Ron Ben-Isreal designed their wedding cake which had white flowers on a white cake with a few green touches of leaves. Inside was vanilla cake with hazelnut praline crunch, and Mexican hot chocolate.
Last year we had a small 5 piece band from The Eleven Band play for the micro wedding. This time we were able to have the full 11 pieces at The Plaza and it was so much fun! They kept the dance floor packed and played such a soulful rendition of Leon Bridges’ Beyond (their first dance from last year) that I loved. When we started the dancing proper after dinner, we also had tequila shots passed on the dance floor. The groom loves the bloomin’ onions from Outback Steakhouse, so during dinner my team got a car down to their Chelsea location to pickup the onions and bring them back to The Plaza to reheat and serve as a late night snack. It was a fun surprise for the groom that night.
I have planned three wedding events for this family. It has been so wonderful to be a part of their lives and I will truly miss them! This was a really fun anniversary celebration and I am so happy that they were able to have a big party with their loved ones.