Garden Dream Wedding
We host hundreds of amazing weddings at the Royal Park Hotel and this “garden dream wedding” certainly stands out! Our very own Director of Catering, Janet Engelhardt won the sought after NACE “Best Theme Wedding” for this magical event! Check out some of the fabulous pictures and the story shared with the National Association of Catering Executives…
TWO People TWO Cultures ONE Dream Wedding
Both the Groom & Bride, being first generation children of Indian and Italian parents, presented the task of blending the lives of two global families while incorporating each other’s deeply rooted traditions, tastes and religions.
Five days of Hindu and Catholic ceremonies, international travel, rituals and events culminated in the greatly anticipated “Grand Finale” for 400 guests. The paramount requirement for this reception was to out-shine the week’s festivities!
The “Garden Dream” theme was born.
Upon arrival, crisp Valet attendants guided guests through the crystal mundap to enjoy lavish vegetarian hors d’oeuvres and a chef-inspired expansive potato bar. The first glimpse of what was to come was a 24’ hand-carved ice tower and four swan fountains adorned in blue hydrangea, orchids and asparagus fern. This would later become the centerpiece for the indulgent Sweet Presentation, incorporating the color theme in the tasty treats.
Chimes escorted guests to dinner through the ballroom doors to feast their eyes on the double stacked head table for 24 with an 18’ ice back drop, designed meticulously by the Father of the Groom. The ice screen held flameless candles and orchids with more swan fountains, ficus and hydrangea trees, back lit by teal LED intelligent lighting.
Turquoise and navy blue alternating table colors, glistened with sparks of silver throughout. Knotted sashes on the chivari chairs matched the carefully pleated crushed satin napkins floating on top of glass beaded chargers. Custom designed ice sculptures with infused orchids adorned each table.
The carefully selected flavors of the vegetarian and non-vegetarian menu began with a pasta course of red striped ravioli in spicy Arrabiatta sauce enjoyed by guests so much they were sopping their plates with Naan and artisan rolls. The classic Michigan themed salad with Traverse City Cherry Vinaigrette followed. Then the lights went out….
Waitstaff burst through the service doors with trays of lights and paraded through the ballroom stopping at each of our 40 tables to distribute an illuminated swoopy heart or flower shaped ice sculpture filled with refreshing citrus mint sorbet to each guest. Intermezzo had arrived!
A duet entree of char-grilled filet mignon with cognac peppercorn sauce and pan seared halibut with purple organic potatoes and colorful julienne vegetables pleased our guests. The vegetarian meals were a delight to the eye with a Portobello stuffed pablano pepper paired with parmesan encrusted eggplant spedini served with an imported long stemmed artichoke, colorful beets and purple potatoes. The entrees themselves were works of art, tasting as wonderful as they looked, satisfying both the spicy and savory palates.
The Royal Park Hotel tied the bow with an amazing wild cherry painted wedding cake plate and cup of rich Italian Mokarabia signature coffee.
The party geared up for a night on the dance floor with a monogrammed gobo and the 16’ garden gate shaped ice bar and luge with top shelf spirits. Unveiling the last of the 17,700 pounds of ice surprises the sculptor installed. The most ice they had ever had in one place at one time! The fun continued when the sweet table and barista made a grand opening around the amazing fountain showpiece.
It was a night to remember with an unforgettable slide show of the bride and groom, their commitment to each other and the blending of their families. It was a night where love, acceptance, creativity and style celebrated all that loved them and made their Dream in the Garden come true!
For more inspiring Royal Park Hotel weddings and events check out EventTrender.com
http://www.eventtrender.com/blog/2010/08/something-kristen-and-beau-tiful.html
To schedule your wedding or special event go to Royal Park Hotel.
To schedule your wedding or special event go to Royal Park Hotel.
Sue Keels is the Director of Catering at the Royal Park Hotel in downtown Rochester. She has been employed their since it's opening in 2004. She and her team have experienced significant catering growth in a slowing economy in the past four years and have built a strong reputation as the premiere catering host in the Greater Metropolitan Detroit market for weddings, fundraising, galas, corporate event and holiday parties. To contact Sue Keels call 248-453-8709.
Royal Park Hotel
600 University Drive
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