Scenes from the Wedding Tasting

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.

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.

Beautiful upgraded centerpiece

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

I love this unique style of centerpiece, with three differing blooms arranged in bunches in three different vases.  This is an upgraded centerpiece.

Even the "standard" tables are beautiful.  This centerpiece is one that is available in the package that includes flowers.

Karen O'Kane, our Director of Catering, surveying the room just prior to opening the doors.

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.

This is a "package" centerpiece.

Our standard chairs, table linen and flowers look lovely.

Stationed hors d'oeuvres -- Crudites with hummus.  Cheese Display.

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