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Trend Wedding 2007

(page 6 of 6)


Photo by Kate McGough of
Perspective Studio

The bride and groom’s chairs and fireplace mantle were adorned in a greenery garland of cymbidium orchids, ‘Razzmatazz’ roses, dark purple trachellium, blue thistle, blue cornflowers, and orange zinnias. Sweet Peas Floral placed two chocolate brown urns, placed on their side, with maple leaves spilling forth onto the table directly in front of the bride and groom. Chocolate sunflowers, hanging green amaranthus, and dark plum colored miniature calla lilies were incorporated into the greenery, as well as fresh green, purple, and black grapes.

Placed throughout the table, was an assortment of cork-covered and square-shaped votive holders. Some of the votive holders featured tea lights and some had loose green hydrangea blooms. In addition, there were clusters of magnolia leaves, fresh red, green and black grapes, and green and purple artichokes.

There was a cork with a copper-toned name card, written in beautiful hand calligraphy by Crystal Kluge, at each place setting. There were also interchanging chargers of square silver leaf and round baroque styles. Atop these sat white lotus china in a modified square shape with delicate silver trim, compliments of Après Party & Tent Rental. The table was set with contemporary silver Zenith salad forks and demitasse spoons, matching the five forks to the left of each place setting. Four knives and one spoon were placed to the right.  In addition to the eight-course dinner, guests were treated to a wine pairing during each course, with each type of wine made locally at the winery. The table was filled with beautiful Pure Stemware, also from Après, to accommodate the pairings.

The wedding favor chocolates, provided by Chocolat Celeste, were placed at each setting. The artisan bonbon flavors included “Celestial Sweetie” and Passion Fruit made with the best European dark chocolate, fresh whipping cream, and butter. The four pieces of chocolate stenciled with “Thank You” scripted in gold cocoa butter were presented in a clear acrylic box with silver edging and tied with a chocolate satin ribbon. A small card with Sam and Nate’s names and their wedding date was attached.
 
The unique service requirements of an eight-course dinner required the professional help of Hire A Host. Thanks to a highly trained staff, the complicated service requirements appeared effortless. Each server presented the food, creating the ambiance of a five-star restaurant. They performed an impressive service approach to each course, dubbed by The Wedding Guys as “waiter ballet,” where they appeared from the kitchen en-masse and in one fluid movement placed one plate, and then the second, in perfect sync.

Chef Brian from Lettuce Cater truly outdid himself with the delightful eight-course meal. The first course, or Amuse, was escargot in a mushroom cap with Parmesan toast point. The second course was delivered in a frosted shooter glass brimming with cold cucumber soup, garnished with a sprig of dill and a dollop of crème fraise. An inverted martini glass set atop another Zenith salad plate presented the next course, a salmon Napoleon with rye bread, chopped egg, and onion, with a rosette of cream cheese. Throughout the divine two-and-a-half hour dinner, Four Voices String Quartet provided musical entertainment of old French and Welsh folk songs, Italian arias, and Hungarian dances. By dessert, contemporary American melodies were on the menu. For the fourth course, Lettuce Cater presented Brie wrapped in puff pastry—made to resemble a gift—alongside a swirl of blueberry coulis with a small wedge of bleu cheese. A Concord grape sorbet was the fifth course, served in a square shot glass. The sixth-course arrived well into the second hour of the dining experience. The wedding party was presented with a four-ounce filet mignon atop a portabella mushroom and Yukon gold mashed potatoes, drizzled with a demi glaze and toped off with sweet potato straws. Chef Brian presented the second-to-last course in French style—a frisée salad on a log cabin stack of asparagus and egg wedge drizzled with balsamic vinaigrette. 

Photo by Kate McGough of
Perspective Studio

Before the final course was served, guests were ushered outside to view an outstanding display of fireworks above the hills, courtesy of Hollywood Pyrotechnics. The Four Voices String Quartet finished with Moon River from Breakfast at Tiffany’s as guests exited the hall to watch the spectacular fireworks show beneath a full moon. The display mesmerized guests for a full ten minutes.

Once back inside the Great Hall, the last and final course—a cake flight by Jessica’s Cakes—was served. Similar to a wine flight, guests enjoyed three different cake flavors: a star anise cake with pear custard and ginger mousse, a coconut cake with orange custard and coconut buttercream, and an orange flower cake with blackberries and ginger mousse. The cake was plated with each of the three pieces of cake toped with a custom sugar grape leaf in various tones of gold, on each was piped “Samantha and Nate” in decadent chocolate.

While the guests were wined and dined, Trettel and Vassar were busily transforming the art gallery from a cocktail lounge to a dance reception area. The Minnesota Jazz Orchestra, a disc jockey from Sonic Sound Entertainment, and ballroom dancers from Cinema Ballroom arrived for the grand finale.

Dressed in full costume attire, professional Cinema Ballroom dancers performed the cha cha, tango, and waltz for all the guests to see. The newlyweds, who had taken dance lessons from Cinema Ballroom, then took the dance floor for their first dance, “At Last,” followed by Samantha’s heartfelt dance with her father to “My Girl,” performed brilliantly by The Minnesota Jazz Orchestra. Samantha didn’t have to worry about stepping all over her dress thanks to the flawless alterations done by the Wedding Gown Care Specialists. After the Minnesota Jazz Orchestra performed, Sonic Sound Entertainment followed with a great mix of today’s modern hits.

As guests said goodnight, they picked up custom-made lanterns complete with lighted tea candles inside. A fleur-de-lis symbol embossed the glass sides of the lantern, and a tag was attached with chocolate satin ribbon stating, “Let Love Light The Way.” The same ribbon was attached to the four-piece box of truffles from Chocolat Celeste inside their gift bag, along with a custom labeled bottle of “Thoroughbred Red” wine from Chateau St. Croix Winery & Vineyard. Sonic Limousine brought guests back to their hotel to call it a night.  Samantha and Nate enjoyed a chauffeured ride in an Ivory Chrysler 300 series, provided by Sonic Limousine, back to The Saint Paul Hotel, where they stayed in the lavish Ordway Suite.

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