Monday, June 14, 2010

An Afternoon at The Plaza: Part II

Hello lovelies! I'm still on cloud nine from my wonderful trip to New York City filled with wedding festivities. Seriously, how could any gal not be completely over the moon with an afternoon at The Plaza?

In addition to the unparalleled decor was the haute cuisine prepared for us by Chef Marc Spooner. We wedding bloggers feasted on amazingly prepared delicious tapas style eats. Check out the following pics below that will have you salivating at your computer . . .

In addition, here's some tips Chef Marc had for the big day:
  • The idea with the small plate stations is to create a breezy, lighter feel to receptions where guests have much more interaction with one another and are not limited to their assigned table. And yet, they still leave full having eaten delicious food.
  • The dishes selected were all seasonal using fresh spring ingredients. Brides, having your caterer prepare your dishes with local, fresh ingredients is not only delicious, but also helpful for the local economy.
  • Chef Marc also made an effort to include vegetarian (and even vegan) options along with meat and fish. Specially prepared cuisines are great for those guest's dietary needs because no one wants to eat the bland pasta dish for lack of knowing. This small attention to detail will have your guests feeling extra special and welcome on your big day.
  • Think outside the box. For dessert Chef Marc served fresh fruit pops and liquid caramel corn. Both desserts were a pleasant surprise!
Images via Johannes Courtens.

1 comment:

Paula@DreamWeddingItaly said...

I've just had lunch but the pics still made my mouth water... yum!

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