Pastels

The arrival of spring means the arrival of bright colors. Easter is the perfect time to incorporate stunning pastel color palettes into your wedding. It looks great on bridesmaids, in centerpieces, and on non-traditional wedding dresses.

You Get to Have Fun With Your Wedding Cake

Easter is a holiday known for desserts, so the potential for a delicious cake is endless. Chocolate lovers can capitalize on the holiday to feast on anything and everything chocolate. On the other hand, if you love carrot cake, it’s a great day to wheel it in as a giant, seasonally appropriate wedding cake.

Easter Accents are Whimsical

Two major symbols of Easter also are great adds to wedding decorations: eggs and rabbits. Bird’s nests are a stunning add to floral centerpieces. Rabbits are another clever addition. Some brides and grooms have even incorporated real rabbits into their photoshoots. It’s a fun way to “hop” on the trend of adding cute animals into the wedding party.

Kid-Friendly Activities

There’s no denying that having children at weddings can be challenging. Easter fills a major need to have kid-friendly distractions. Imagine setting up an Easter DIY table for children or even an Easter egg hunt. 

Everybody Loves Brunch

If you’re not fond of having your wedding go until the wee hours of the morning, Easter is a great way to have a brunch themed reception. After all, it’s on a Sunday and everyone loves a good brunch. Bloody Mary bar, anyone?

Hors D'Ouevres
Pastrami and Kraut Dumpling, Hot Mustard
Yakatori Chicken Knish Bao
Philly Roll with Smoked Salmon, Cream Cheese, Scallion
Matzo Encrusted Rock Shrimp Tempura and Ponzu Dipping Sauce
Wagyu Beef on a Bagel Chip with Beet Horseradish
Everything Edamame

Main Course

Miso Sablefish over Shiitake Kasha Pilaf with Mustard Greens

Dessert

Green Tea Custard Sufganiyah

As Shared with New York Weddings, October 2017

Dry January needn't be a drag with the help of flavorful, refreshing mocktails that make any dinner or gathering feel just as festive without the addition of any spirits. Hosting a mixed group? These recipes can be served as mocktails or changed into cocktails with your choice of spirit!

BASICALLY HEALTH FOOD

a celery-flavored spritz

• 1 1/2 ounce celery syrup (recipe below)
• 1/2 ounce fresh lemon juice
• Club Soda

+ vodka, if desired

Celery Syrup

• ½ bunch celery, washed, medium dice
• 32 oz Water
• ½ oz Celery Seed
• 1 tsp coriander seed
• Zest of 1 orange
• Zest of 1 lemon
• 5 oz white sugar
• Pinch kosher salt

Procedure: Combine all ingredients in a sauce pot and bring to a boil. Simmer and stir until sugar is dissolved. Remove from heat and steep an additional 30 minutes. Strain and cool.

THE OTHER SIDE

a tropical, hibiscus spritz

• 1 1/2 ounce hibiscus syrup (recipe below)
• 1/2 ounce fresh lime juice
• Tonic Water

Hibiscus Syrup

• 24 oz water
• ¾ cup dried hibiscus flowers
• ½ cup white sugar

Procedure: Bring water to a rolling boil. Add hibiscus flowers and sugar. Simmer & stir until sugar dissolves. Remove from heat and steep 15 additional minutes. Strain.
 

1. Take a moment with your fiancé to soak it all in. Yes, there are planners, venues, cakes, colors, and flowers to consider, but above all planning should be fun and you are each other’s allies during the planning process. At Upper Story, we love working with couples that are excited about creating a fun and personalized wedding—it is a much easier process if you remember this is a party.

2. The first major decision you’ll need to make is date and location. This will help build a timeline for the other decisions like style, dress code, and format.

3. Figure out your budget. Before making any wedding decisions, set your priorities. Decide what you’ll have to spend and what your families are comfortable contributing. This seems daunting, but getting this out of the way makes the planning much more fun as you can weigh what is really important to you versus just another line on the budget.

4. Finally, time to secure the venue! This is one of the most important decisions you’ll need to make early in the process, so stay organized and consider budget. This will allow you to be more flexible with unique touches later, whether you’re dying for a unique dessert table or simply have to have pink peonies. At Upper Story, we find the venue often informs the couple’s other decisions, like the integration of our terraces in a prolonged cocktail hour.

5. Stay organized, stay inspired. With guest lists, invitations, menus, and so much more, staying organized with planning tools is key. Research wedding blogs or start a Pinterest board to help narrow down your vision. Your venue and planning teams are a great resource—they’ve seen more weddings than they can count, so draw on their expertise and experience!

Contact our wedding specialists to plan your big day today. 

Chocolate Rugelach
Makes 48 cookies

For Dough:
½ pound (2 sticks) unsalted butter, room temperature
8 ozs cream cheese, room temperature
¼ cup granulated sugar
½ teaspoon kosher salt
1 teaspoon clear vanilla extract
2 cups all-purpose flour, plus ¼ cup for rolling dough

For Filling:
6 ozs 60% dark chocolate, finely chopped
4 tablespoons granulated sugar, divided
2 tablespoons dutch process cocoa powder

Make dough:

In bowl of the stand mixer, using the paddle, on medium speed, beat butter and cream cheese together, until light 5 mins. Add sugar, salt and vanilla and beat for 3 mins. Reduce the speed to low, add the flour in about ½ cup at a time, not adding the next batch until fully incorporated. Remove the dough from the bowl and press into 4 disks, wrap in plastic, and chill for 2 hours.

Make filling:
In a small bowl, combine chocolate, 2 tablespoons sugar, and cocoa powder.

Preheat oven to 350 degrees and line two sheet trays with parchment paper.

Using the extra dough, roll out one of the disks into a 12-inch by 4-inch rectangle. Smear ¼ of chocolate mixture onto dough. Working from the long end, roll dough into long strip, making sure the seam is at the bottom. Cut dough into 1-inch pieces and place on sheet tray, leaving about 1-inch in-between each piece. Repeat with remaining dough and chocolate mixture.

Using the remaining 2 tablespoons of granulated sugar, sprinkle on top of rugelach. Place in top and bottom half of oven, and cook until golden brown, about 25 minutes, rotating pans half way through cooking. Cool on pan for 8 mins and then transfer to wire rack to cool.

Perfect for entertaining a large group or for cozy nights at home, we’ve listed our go-to Hot Toddy recipe, as well as recipes that include some of our favorite variations using apple cider vinegar, apple bourbon, cinnamon sticks, black berries, grapefruit juice, ginger and black tea.

Which one will you sip on this winter?

Upper Story’s Go-To Hot Toddy Recipe

Ingredients
1 oz (2 tablespoons) bourbon
1 tablespoon mild honey
2 teaspoons fresh lemon juice
1/4 cup boiling-hot water

Preparation
- Put bourbon, honey, and lemon juice in a 6-ounce mug.
- Top off with hot water and stir until honey is dissolved.

With these basics, you can customize your toddies with star anise, ginger, spices, or flavored honeys. 

Hot Chocolate Love
We’re loving the new twist on the classic wedding dessert bar -- rustic desserts from fall are being replaced by everyone’s favorite winter drink. We’re moving from the pie station of this fall to a hot chocolate bar, complete with candy canes, cinnamon stirrers, marshmallows, and any other toppings you can think of. And who could forget to add the booze!

Velvet on Velvet
This versatile and luxe fabric is perfect for winter weddings. Whilst opting for wintery colors like forest green or burgundy, this fabric adds an elegant touch and can be used anywhere in your wedding -- from velvet ribbons on invites, velvet ring boxes, to velvet bouquet wraps and bridesmaid gifts.

Patterned Bridesmaid Look
Printed bridesmaid dresses are becoming an increasingly popular trend this season -- adding eye-catching prints or florals will make your bridesmaids stand out. Winterize the look with darker florals and patterns, adding colors like navy, burgundy, or forest green.

Q: What are the best things you can do ahead of time to ease your day-of craziness?

A: I cannot stress enough the importance of prepping all your ingredients the day before.  Each Thanksgiving, my family and I participate in a Turkey Trot and once the race is over, everyone starts coming over and the house can get a little crazy - which is why pre-prep is so important. I suggest mise en place as much as you can and also bring each dish as far along to completion as possible without actually cooking it. For example, with my stuffing, the day before Thanksgiving I make the sausage, soften all my veggies and toast the brioche. That way on Thanksgiving morning, I quickly assemble all the cooked ingredients and can easily make the dish.

Another timesaving tip that saves me each year it to take out all your platters the night before and label them, indicating where each dish will go for the next day. Choose the serving utensil that will be used for the dish and the side bowl, if needed. This takes the guessing out of plating at meal time.
 
Q: Do you ever ask your guests to bring a dish or do you prefer to make all aspects of the meal?

A: I ask all our guests to take care of dessert. Not only do cakes and pies take up room in the refrigerator but since the main course really has all my attention, more often than not, dessert is an afterthought.  I am always so thankful when my guests can step in and serve the sweets!
  
Q: Is there any way to ease the cleanup process? Is it rude to allow guests to help?

A: I don’t think it is rude at all to ask guests to help clean and in most cases, they like to help. It gives them a way to pitch in. And to help expedite the process, ask your guests to bring their own Tupperware. That way, they get leftovers and you don’t have to loan out your Tupperware (which in most cases, never makes its way back home.)
  
Q: What is the most common hosting mistake folks make?

A: I think trying a recipe for the first time is the biggest mistake people make, along with trying to do everything in one day. If you grocery shop, prep, cook and serve all in one day, you’re going to be exhausted by the end of the meal.
 
 

Mason jar candle holders are a great way to bring an autumnal element to your dining room table. Due to the popularity of decorating with mason jars over the last few years, chances are you already have some in your cupboard. While there are a million ways to decorate them, we love using real (or fake!) autumn leaves to bring the natural beauty of the season into your home. Below we’ve listed what you’ll need to make these easy candle holders and the steps to do it.

Here’s what you’ll need:
- Mason jars
- Mod podge (all-in-one glue, sealer and finish)
- Autumn leaves
- Sponge brush
- Tea lights

Method:
1) Prep the jars with rubbing alcohol to remove any grime.
2) The leaves will need to be malleable to apply them easily to the jar. Bend them until they aren’t stiff.
3) Paint a thin layer of Mod Podge on a section of the jar using a sponge brush and place a leaf on the jar. Starting from the center of the leaf and pushing outwards, add another thin layer of Mod Podge on top of the leaf.
4) Layer as many leaves as you want to the jar. We suggest leaving some spaces between the leaves to add more depth and allow light to shine through.
5) After finishing the layer of leaves, leave the jar to dry for a few hours, add your tea light candle and enjoy the warm, autumnal glow!

As the Lipstick Reader, Beth has a fun and fresh approach to reading fortunes. When she arrives at your event, she sets up a table with a beautiful arrangement of lipsticks in wedding towers and big martini glasses. Then guests pick a lip stick, apply it and kiss a napkin to be “read” by Beth. Similarly to reading a fortune off your hand, she reads your fortune by looking at your lipstick marks. After guests have their fortune read by The Lipstick Reader, they can write personalized messages on the napkin for the bride to keep.

The Lipstick Reader will surely take your bridal shower to the next level, offering a fun activity for your guests and sweet way for the bride to receive personalized and heartfelt blessings from the people that are most important to her.

Sweet Potato Soup

• 2 large onions, diced
• 1/4 cup canola oil
• 2 bulbs fennel, split, core removed and diced
• 5 lbs sweet potatoes, peeled and diced
• 2 quarts vegetable stock
• 1 quart heavy cream
• 4 sprigs thyme chopped
• 3 bunches sage, chopped
• Salt and pepper, to taste
• Crème Fraiche, for garnish
• Chopped Chives, for garnish

Heat ¼ cup canola oil in a large pot over medium heat. Place the onions and fennel in the pot; season with salt and pepper. Cook until soft, about 5-7 minutes. Add the sweet potatoes and cook for additional 5 minutes. Add the stock, heavy cream, thyme and sage. Bring soup mixture to boil and lower heat to medium low. Simmer until sweet potatoes are soft and can easily be broken apart with a fork, about 25-30 minutes. Remove from heat.

Working in batches, puree soup in blender on high speed until completely smooth. If soup is too thick, dilute with water. Season with salt and pepper. Divide soup among bowls and top with a dollop of crème fraiche and chopped chives.

For stock:

• 2 tablespoons olive oil
• 2 carrots, peeled and cut into 1-inch pieces
• 4 stalks of celery cut into 1-inch pieces
• 1 large onion, peeled and cut into 1-inch pieces
• 1 bunch of parsley
• 2 bay leaves

For soup:

• 1 large butternut squash (about 4 pounds) peeled, seeded and cut into 1-inch pieces
• 4 tablespoons olive oil, divided
• Kosher salt and pepper
• 2 large shallots, diced
• 3 large pears, peeled and cut into pieces
• Kosher salt and pepper
• ¼ cup cream cheese

Preheat oven to 425 degrees.

Heat 2 tablespoons of olive oil in a 8 qt pot until hot but not smoking. Add carrots, celery, onions and sauté until the onion is translucent, about 8 minutes. Fill pot with 6 to 7 cups water and add parsley and bay leaves. Bring to a boil, lower heat and let simmer for 1 hour. Strain and set aside.

In a large bowl, toss squash with 2 tablespoons of olive oil and roast on a sheet pan until golden brown, about 20 minutes. In a large 8 qt pot, heat remaining 2 tablespoons oil and sauté shallots until translucent, about 4 to 5 minutes. Add roasted squash, pears and 5 to 6 cups of stock, enough to cover the vegetables by ½-inch. Season with salt and pepper. Bring to a boil then reduce heat and simmer until squash is very tender, about 30 to 35 minutes. Whisk in cream cheese.

Working in batches, fill the blender ½ way and puree soup until smooth. Be very careful when blending soup. Pass soup through a sieve and transfer to a clean pot. Repeat with remaining soup. Season with salt and pepper to taste.

Step 1: Once you’ve committed to painting pumpkins, the fun, creative and brainstorm phase begins! First, decide how the pumpkins will be used during your event. Will they be used as name cards? Or maybe displayed as center pieces? A good pumpkin has a smooth, even surface and we suggest avoiding pumpkins with bruises or lumps.

Step 2: Decide your creative direction? Do you want spooky pumpkins for a haunted Halloween or perhaps crisp and white pumpkins for chic, autumnal decor. Depending on the size of your pumpkins and how many you get, be sure you purchase enough paint and accessories to complete the look you’re going for.

Step 3: Once at home, clean off any dirt that might be on your pumpkin. Pro tip: try not to get the stem area or blossom end wet, as that could cause the pumpkin to rot.

Step 4: Although not mandatory, we suggest applying a sealer to the pumpkin, which will help the paint adhere better to the surface. Once dried, paint your pumpkin! Weather you’ve decided to paint the whole pumpkin or just a small segment, this is your time to let your creativity shine! Be sure to let the paint dry in between each layer and once finished, apply a sealant to set the paint and design.

Step 5: Admire and adore your freshly painted pumpkin!

SIP
An apple a day keeps the doctor away and we won’t judge you by the way you choose to consume said apple. The Daily Apple cocktail from Crimson & Rye features a torched cinnamon stick, which is sure to ‘wow’ your drinking companion. Better yet, amp up the festive factor of fall events by featuring this beauty as your signature cocktail.

EAT
The recipe for Chef Palmer’s Roasted Pork Tenderloin with Thyme Roasted Apples first appeared in his Practical Guide to the New American Kitchen cookbook. Since then, it has been featured in cooking demonstrations on national television shows and published in culinary magazines. Needless to say, it’s a stand out recipe for your fall table!

INDULGE
Your sweet tooth is going to adore Chef Jenn Day’s recipe for Apple Cobbler with Almond Streusel Topping. Easy enough to make on a week night, this warm treat will put the flavors of fall right in your hand.

Heirloom Tomato Salad with Burrata and Arugula

Crostini

• 1 French baguette, sliced on the bias 1/2” thick
• Extra virgin olive oil, to drizzle

Balsamic Reduction

• 3/4 cup balsamic vinegar
• 1/4 cup sugar

Lemon Vinaigrette

• 1/4 cup freshly squeezed lemon juice
• 1 small shallot, chopped
• 1 TB honey
• 2 TB dijon mustard
• 1/2 Cup canola oil
• Salt and pepper

Salad Assembly

• 2 cups baby arugula
• 2 large assorted heirloom tomatoes, cut into wedges
• 1 piece burrata cheese, drained, cut in half
• Micro Basil, to garnish

First make the crostini.  Preheat oven to 400 degrees. Arrange sliced baguette on a sheet tray lined with parchment paper. Drizzle olive oil over the bread, sprinkle with salt and bake until crostini is golden brown and crisp, 8-10 minutes.

For the balsamic glaze, combine the balsamic vinegar and sugar on medium low heat in a medium saucepan. Simmer until mixture has reduced by three quarters and is syrupy, about 10-15 minutes. Remove from heat. 

For the lemon vinaigrette, combine the lemon juice, shallot, honey and mustard in a blender. With the motor running, slowly drizzle the oil in until the vinaigrette is emulsified and thickened, 30 seconds. Season to taste with salt and pepper.

To arrange the salad: add the arugula to a medium bowl and add enough dressing to lightly coat. Toss salad until arugula is evenly dressed and put in the middle of a plate. Arrange six wedges of tomato around the salad and season with salt and pepper. Place burrata on top of the arugula and drizzle balsamic glaze around the tomatoes. Garnish burrata with micro basil and serve with crostini.

Rustic Desserts
It doesn’t take much to get us excited about the sweet stuff, but we are loving the rustic desserts on deck for fall. The doughnut wall of this spring is replaced with a pie station, decorated with branches and blankets. This handmade touch is equal parts endearing AND delicious.

Olive Everything
A serene and understated color, olive has gone from an accent to centerstage, popping up in tablecloths, sage-tinted greens and floral arrangements, and flowing bridesmaids’ gowns. Refined yet still unique, this dusty shade is a modern take on romance. 

Cozy Bridal Looks
The strapless sweetheart gown remains a classic, but we love brides who are bringing their fall wardrobe into their bridal look. The comfy feel of cashmere has entered the bridal realm with cardigans and wraps adding a sweet, informal touch. No longer for only modest brides, long-sleeves are everywhere. Whether beaded, sheer, or even removable, sleeves add an elegant touch (and warmth for those outdoor photo sessions!)

Far from the crudité platters of yore, new menu items offer bright, filling foods that keep guests happy while offering additional options to those with health-based restrictions who are often forgotten during the exciting planning phase.

Here at Upper Story, we’re eager to find great solutions for diners of all kinds. Here are some recent menu additions we’ve been loving!

CAN’T (OR DON’T) EAT CARBS?
Zoodles to the rescue!
AKA Zucchini Noodles. Zoodles are a super popular item in many a Pinterest page, but we made ours with fresh pesto and grilled shrimp to keep it light and flavorful. A perfect substitution for guests with Celiac or those avoiding carbs. A great addition to a multi-course meal as well, as guests enjoy all the flavor of unique sauces without becoming overly full.

SHELLFISH GOT YOU ITCHY?
Bring on the Summer Rolls!
Shellfish allergies are among the most common food allergies. Though a shellfish tower is a hallmark of some celebrations, it excludes many guests with sensitivities, or those that don’t eat shellfish for religious reasons. We like to substitute Summer Rolls, fresh and light rice-paper wrapped snacks that are perfect to replace shellfish as they are refreshing and light, but pack a ton of flavor and are low-calorie.

SCARED OF MYSTERY MEAT?
Let’s go pescatarian!
We love a good ribeye, but an all meat-less dinner is an easy way to accommodate guests of many dining preferences and restrictions. Just because the meal is meat-free doesn’t mean it should feel bland or, even worse, like ‘rabbit food’. We’re loved a recent meal planned by a meat-free planner:

FIRST
Butternut Squash and Quinoa Salad
arugula, feta cheese, tomatoes, haricot verts, pumpkin seeds, lemon vinaigrette

MAIN
Scottish Salmon
chickpea puree, freekeh with spinach, capers, and yuzu emulsion
OR
Seared Scallops
romesco, sugar snap peas, chorizo, fingerling potatoes

DESSERT
Lemon-Ricotta Almond Cake
blueberry coulis, honeycomb candy,  whipped mascarpone

With these substitutions, any event can be made healthy, safe, and above all things, delicious.

Ron Ben-Israel, an Israeli pastry chef, is the Executive Chef and Owner of Ron Ben-Israel Cakes in New York City. He is famous for his beautiful wedding and special events cakes, as well as his detailed, sugar paste flowers. They’re almost too pretty to eat!

Ron's confectionary creations have been featured in The New York Times, New York Magazine, Town and Country, People, New York Post, New York Daily News, Martha Stewart Weddings, In Style, Modern Bride, Bridal Guide, Elegant Bride, Glamour, Cosmopolitan, The Knot, Time Out and Vogue Magazine, and more. The New York Times has even called him “...the Manolo Blahnik of wedding cakes.”

Ron encourages clients to book their cakes six months to one year in advance of their event. This is because his cakes take months to go from the initial design stages, to creating and constructing the cake, and to finally adding a level of detail that Ron’s famous for.

Ron puts a great amount of time into tailoring your cake to your event theme. Whether it be a wedding, mitzvah, shower, or birthday, your cake is sure to reflect your personality and theme. Each of his creations is unique to you with an unsurpassed level of detail. If you go with a Ron Ben-Israel cake, one thing is for sure - your cake will be one of the most memorable parts of your special day.

Ron also hosts classes and seminars in his own studio + bakery located in the historic Garment District in NYC, as well as Master Classes and intensive seminars in different locations around the US and abroad. For those interested in learning more, visit the RBI Cakes Facebook page or visit his website, weddingcakes.com.

His creations are sure to take any special event or wedding to the next level.

Chilled Corn Soup

¼ cup canola oil
2 leeks, white part only, split, chopped and rinsed
7 ears corn, kernels removed, cob discarded
6 tablespoons unsalted butter, divided
Salt, to taste

For Garnish:
Heirloom grape tomatoes, cut in half
Micro basil
Crème fraiche

In a large saucepan over medium low heat, cook leeks in canola oil for 3-4 minutes, until soft, making
sure not to add any color. Add the corn and season with salt. Cook until kernels are tender and have
turned a deep yellow color, 8-10 minutes. Remove from heat.

Working in batches, add 1/3 of the mixture to a blender along with 1 cup of water and 2 tablespoons of
the butter. Puree on high speed for about 90 seconds until smooth. Repeat process 2 more times and
season with salt. Place a fine mesh strainer on top of a large bowl and pour soup through, chill for at
least 3 hours. When ready to serve, garnish with tomatoes, micro basil and crème fraiche.

From Westhampton, to Bridgehampton, all the way to Montauk, the Hamptons means summer for New Yorkers. What better way to celebratethan a Hamptons-themed party: relaxed, chic, and a perfect way to end soiree season.

Eats: Thanks to the seaside locale, any Hamptons-themed bash needs seafood. A simple presentation is essential so guests can easily help themselves to a mountain of shellfish, fried fish, and snacks:

-Mini Lobster Rolls
-Shellfish, and lots of it: oysters, clams, shrimp with all the fixins
-Mini Fish Tacos
-Fried Flounder Sliders or Fish & Chips
-Mini Crabcakes

While seafood is a staple in any Hamptons-themed party, it’s important to accommodate guests who aren’t partial to the taste of the ocean. Here are a few beachy, non-seafood food items that scream summer: 
 

-Grilled Chicken Kabobs
-Beef Sliders
-Corn on the Cob
-Fresh Greens with Goat Cheese
-Cucumber Salad with Summer Herbs

Drinks: Transport guests to this vacation hotspot with a taste of summer. Drinks should be fresh, light, and very, very cold:

 -Rose (!) We like to provide sparkling rose for the best of both worlds
-Montauk Ale: lots of options and cute enough to serve the cans
-Spiked lemonades, why not try a floral-inspired version such as Lavender or spice it up with Jalapeno Lemonade?

Decor: A classic, Hamptons color scheme for your party is a simple royal blue and white. Use white as your main color, and add in royal blue accents to really “beach” up your event. As far as centerpieces go, simple vases with white or blue flowers give a relaxed vibe.

Above all, a Hamptons-themed soiree should be relaxing for guest AND host! Think simple, informal, and easy as nothing is as chic as a happy host.

Earlier this year, we partnered with local and national wedding vendors to showcase a romantic, gilded look. In the sleek space, these eye-catching jewel tones added warmth and intimacy against the Manhattan skyline. Additional details can be seen on our gallery page, or check out a blog post on Glittery Bride about the shoot!

Photographer: Marianne Blackham Photography

Model: Anna Catherine

Invitation Designer: Dreamcatcher Stationery

Jewelry: Geri’s Gems

Makeup Artist: Makeup by Jacqui A.

Event Planner: Lively Events TX

Hair Stylist: Makeup By Olivia G

Dress Designer: Marina Semone

Heirlooms and extras: Multiply Like Rabbits,  The Garter Girl by Julianne Smith, The Mrs Box

Officiant: Once Upon A Vow

Equipment Rentals: Party Rental Ltd.

Cake Designer: Slice of Heaven NYC

Floral Designer: Zahlias

This popular fascination can lead the event planner into dangerous territory, especially when minding a budget. Signature cocktails are a budget-friendly way to offer a creative drink that speaks to the event’s theme, while managing the cost of specialty ingredients stocked at the bar.

Though his and hers cocktails are de rigeur at stylish soirees and weddings, we suggest a signature cocktail with unique flavors, such as Crimson & Rye’s Lowland Plum Swizzle, a plum and walnut cocktail offered at our 54th Street cocktail bar, or The Forbidden Rose, topped with white pepper. Though both feature specialty ingredients, when purchased in bulk for all night drinking, can be a budget-friendly way to make a big impact with cocktail aficionados.

LOWLAND PLUM SWIZZLE

• 1.5 oz Banknote Scotch
• 1/2 oz Dry Vermouth 
• 1/2 oz Sweet Vermouth 
• 1/2 oz Sherry
• 1/2 oz Avrell Damson Gin (plum gin)
• 1/2 oz Honey
• 1/4 oz Lemon
• 6 Dashes Nocino Cordial 
• 2 Dashes Black Walnut Bitters
• Walnuts to Garnish
• Sliced Plum to Garnish

Add all ingredients (excepting garnishes) in a shaker and shake vigorously. Add a large scoop of crushed ice into a burgundy or large wine glass. Pour the contents of the cocktail shaker over the ice and use a small whisk or swizzle in the center of the ice, twisting to combine ice and cocktail. Garnish with crushed walnut and plum slices. 

THE FORBIDDEN ROSE

• 2 oz Barking Irons Apple Jack
• 3/4 oz Fresh Lemon Juice
• 1 oz Pomegranate Grenadine
• 3/4 oz Honey
• 1/8 tsp White Pepper
• Rosewater

Combine all ingredients in a cocktail shaker, except the rosewater. Shake vigorously with a scoop of ice. Add a splash of rosewater to a martini glass and swirl to coat all interior sides of the glass. Strain the cocktail into the martini glass and garnish with cracked black pepper and a dried rosebud. 

To keep it chic, and not sloppy, integrating these loose florals should be done with intention: placing these organic arrangements in high impact areas, juxtaposed against tidy touches. We love the gorgeous garland by Zahlias Floral Design on the sweetheart table, framing elegant branches that are graciously unbalanced.

Likewise, organic-looking bouquets are a lovely contrast, but should have blooms in one color family for a unified look.

How to Build a Photobooth

Say cheese! No matter the occasion, photobooths have become all the rage at special events. Skip the overpriced rental and create a custom booth with a backdrop and props that will fit your party theme.

What You’ll Need:
A digital point & shoot camera (with ample battery life)
Spare camera battery/memory cards
Camera tripod
Backdrop stand
Backdrop
Props
Prop table
Spotlight and/or lighting umbrella
Remote shutter release
Friend or helper willing to work the booth


The Camera Setup:
A basic point and shoot camera will work perfectly for your DIY photobooth! You will need a tripod that is tall enough to extend to eye-level, along with a remote shutter release so that guests could take their own photos. Some remote shutters connect to the camera through a wire, and others connect wirelessly. Go for the wireless remote so that there isn’t a cord in your guests photos!


The Backdrop:
As a general rule of thumb, you want your backdrop to be 9’ wide, and 7’ tall. People often want to take photos in large groups, so you need to be sure your backdrop is at least 9’x7’ so that everyone can fit in the frame. People commonly use printed fabric backdrops, but you can make this detail as creative as you want it to be! The right backdrop will tie your photobooth into your party theme and bring life to your guests photos.


The Props:
Props are a great way to add even more life and fun to your photo booth. Set up a table to display your props next to your photo booth so guests waiting to take photos can have some fun selecting them!

Search “photo booth props” on Etsy for a wide variety of budget-friendly props that are sure to add life to your shots! They feature themed and customizable props that will certainly fit seamlessly into your party theme. A chalkboard or dry-erase board is another option that will allow guests to compose their own message!


The Location & Setup:
It’s important to pick a place for your photo booth that won’t obstruct the flow of your party, but is still visible and easily accessible. Corners and hallways often work well!

Once you’ve found the perfect location, clear all furniture and wall art from the area. If there is a nearby window, you’ll want to cover it up with a dark piece of fabric so that the photo lighting is spot-on! Next, you should set up your backdrop stand and backdrop. Double check that your backdrop is securely attached to the backdrop stand - you don’t want it crashing down on guests mid-photo shoot!

After that, set up your camera and tripod a few feet away from the backdrop. Make sure your camera and extra batteries are fully charged! You should place your lighting umbrella and spotlight next to the camera tripod so that it’s facing your backdrop head-on. Have someone stand in front of the backdrop and take a few test shots to ensure the camera is focused properly.


Use painters tape on the ground to mark the center of the shot, and outer limits where guests can stand for photos. This will avoid people getting cut out of the frame. Set up the remote shutter release and be sure to test it before your party begins.

Lastly, set up your prop table next to the photobooth in an area that won’t disrupt the flow of your party. Display your props in a fun and appealing way that will draw guests in!


The Photos:
After your party, create an online photo album and share it with all guests so they can have all of the photos they took. You may also want to send out a photo to each guest as a thank you note or keepsake favor from your event.

If you follow this guide, you and your guests will have a keepsake to remember your event by for years to come!

Beet Pickled Deviled Egg

• 3 beets, peeled and sliced
• ½ cup distilled white vinegar
• 1 shallot, sliced
• 1 teaspoon granulated sugar
• 1 dried bay leaf
• 1 dozen hard boiled eggs, peeled
• ½ cup mayonnaise
• 2 tablespoons sour cream
• 2 teaspoons Dijon mustard
• ¼ teaspoon cayenne pepper
• Salt and pepper, to taste
• 1 oz salmon roe

Place beets, vinegar, shallot, sugar and bay leaf in a medium saucepan and cover with 4 cups of water and add salt. Bring to a boil and cook until beets are tender, about 20 minutes. Strain mixture into a bowl and gently place eggs in liquid. Let sit in the refrigerator for 3 hours (or more if you want a darker shade of pink). Remove eggs from beet mixture and pat dry. Discard the liquid. Split eggs in half and carefully remove yolks and place in a fine mesh strainer. Place strainer on top of a bowl and using a spoon, mash the yolks through. Gently mix in mayonnaise, sour cream, mustard and cayenne pepper to the yolks. Whisk mixture until thoroughly combined, season with salt and pepper. Transfer mixture to a Ziploc bag and cut a small hole on one of the bottom corners. Gently squeeze mixture into egg whites and garnish with salmon roe. Serve immediately.

Including a candy bar at your special event adds a touch of creativity and nostalgia to any occasion. Candy bars are trending, becoming a staple in many weddings, baby showers, and mitzvahs. With the right forethought, this interactive addition can be made in advance to ensure your candy bar is a sweet success.

Tip 1: Decide on a theme and colors
Candy bars are a fun alternative to the traditional party favor. Whatever the occasion may be, a theme will help you decide on colors and the way that you’d like to present your candy. A theme, like all vintage candies, or a selective color scheme, like all red candies, can ensure that the finished display looks organized and chic.

Tip 2: Choose candies carefully
The best types to use are bulk loose candy, which is sold by the pound, making it budget-friendly and lends to a more cohesive look. Individually-wrapped candies, especially fun-sized and vintage candies, make for a nicer offer for guests who can nosh on the treats all weekend. You shouldn’t include more than 7-10 types of candy so that you don’t overwhelm your guests (or yourself!) As a benchmark, you will need roughly 6-8 ounces of candy per guest, so order accordingly.

Do not use chocolate! We know chocolate is a favorite for everyone, but when put into a jar it will indefinitely melt together into an unattractive mess!

Tip 3: Organize and order for the display
It’s definitely a good idea to set up your table and containers before ordering your candy so you know just how much space you have to work with. Set up your table into three sections, moving from back of the table to the front, and use height appropriate containers for each section. Be sure to have a candy scoop for each jar so that guests aren’t digging in with their hands!
Back section - Use taller containers or prop your candy jars on photo boxes to elevate them. Be sure the containers are not too tall for guests to scoop candy from - this could cause candy to spill from lower sections while reaching over.
Middle section - Use apothecary jars to display bulk candy in this section. Using these jars will allow you to display a lot of candy here without using up too much table space.
Front section - Use trays or shorter containers to display individually wrapped items. This can include swirl lollipops, cotton candy bags, or ribbon candy.

Tip 4: Don’t forget finishing touches
It’s important for your candy bar to be just as pretty as it is functional! Always include an eye catching tablecloth, backdrop, and centerpiece that give guests the “wow-factor” as soon as they see it! These details should tie into your party theme, and will definitely help pull your candy bar together.

If you follow these steps, your candy bar will be a super-sweet addition to your event!

Offering a 'Fair and Honest Appraisal of Your Appearance', masked performance artists The Bumbys have been spotted in wide ranging venues: the Whitney Museum of Art to the Berklee College of Music to a Brooklyn subway station. Luckily for us (and for often unwitting guests) these artists are available for private events as well, appearing in NYC with hilarious (and often all too true) assessments of the recipient’s appearance and personality based only on the first impression. Equipped with only a table and some typewriters, The Bumbys provide maximum impact with a minimal footprint, but don’t be surprised if they become the stars of the show.

Artichoke and Sundried Tomato Crostini

1 baguette, sliced crosswise, about ¼ inch thick
¼ cup extra virgin olive oil
1 ½ cups finely grated parmesan cheese
½ cup roughly chopped parsley
¼ cup extra virgin olive oil
1 teaspoon crushed red pepper
1 tsp black pepper
Salt, to taste
1 cup drained marinated artichoke hearts, roughly chopped
1 cup drained marinated sundried tomatoes, roughly chopped
Chopped parsley, to garnish

Preheat oven to 400 degrees

On a sheet tray lined with parchment paper, brush olive oil on bread and bake in oven until golden brown and crisp, about 10 minutes. Remove from oven and set aside.

In the bowl of a food processor, add cheese, parsley and pulse until just combined. Add the oil, red pepper, black pepper, salt and pulse mixture until it is coarsely chopped.

Spread mixture on crostinis, top with a few pieces of artichoke and sundried tomatoes. Garnish with parsley.

The internationally-acclaimed Maggie Marguerite Studio provides beautiful and heartfelt photography for social events of all kinds. Their expertise in capturing spontaneous moments is thanks to the photographers’ ability to become part of the celebration, travelling through ebbs and flows of the event, shooting both quiet, intimate moments and also framing showstopper fireworks.

A longtime member of New York Magazine’s Weddings ‘Best Of’ list, Maggie Marguerite Studio provides their own approach to the now-classic wedding photobooth with the JOHN WILKES, a refurbished 1895 camera outfitted with digital technology. The result is a romantic and vintage look to immediately available digital images (plus, literally everyone looks better in Black & White). The Maggie Marguerite team is as charming as they come, able to build comradery with almost any guest and, in effect, get the best possible picture of that person. Alternating between touching, hilarious, and simply gorgeous, the fun of the JOHN WILKES ups the ante of traditional photobooths.

Get in touch with Maggie Marguerite Studio >>

Mac and Cheese Bites with Salsa Verde

For the Cheese Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups grated American cheese
• ¼ cup grated parmesan cheese
• Kosher salt and pepper
• 1 pound cooked elbow pasta

For the Bites:

• 1 ½ cups all-purpose flour
• 2 eggs, whisked
• 2 ½ cups Panko breadcrumbs
• Canola Oil, for frying

For the Salsa Verde: 

• 8-10 tomatillos, husked, rinsed and chopped into 1-inch pieces
• 1 whole jalapeno, chopped
• 2 whole garlic cloves
• 1 shallot, roughly chopped
• ½ cup chopped cilantro
• 1 avocado, pitted and diced
• Kosher salt and pepper

First make the cheese sauce. Place a large pan or pot over medium heat until hot. Add the butter and melt. Whisk in the flour to form a paste. Whisk over heat for 30 seconds, add the milk and continue whisking until milk begins to thicken and starts bubbling, about 5 minutes.

Remove from heat, add the American cheese in 3 batches making sure cheese is completely melted before adding the next batch. Stir in parmesan cheese, season with salt and pepper, to taste.

In a large bowl, combine the cooked pasta and cheese sauce and mix well. Chill until firm—this step is crucial for frying later. The mac and cheese should be completely chilled.

Combine all salsa verde ingredients in a blender and puree until mixture is smooth, about 30 seconds. Season with salt and pepper to taste. Set aside.
Fill a large pot over medium-high heat with about 4 inches of oil until it reaches 350 degrees. Lower the heat to maintain the temperature.

Set up your frying station. Place the flour on a plate, the eggs whisked in a bowl and the breadcrumbs in a pie plate, for breading. Using a tablespoon, scoop mac and cheese into flour, rolling each piece in your hands to compress ball. Drop into egg mixture, coating completely and then into the breadcrumbs. Repeat each step until all mac and cheese is breaded. Freeze while finishing all the “bites”.

Carefully place the mac and cheese bites into the hot oil and fry until they are golden brown, about 60 seconds. Using a large slotted spoon, remove mac and cheese bites from the oil and drain quickly on paper towels. Season with salt and dollop a small amount of the salsa verde on top. Serve immediately.

• 2-3 cups canola oil for deep frying
• ½ cup roughly chopped Kalamata olives
• 1 cup mayonnaise
• 1 small garlic cloves, chopped
• 1 tablespoon freshly squeezed lemon juice
• 2 medium zucchini
• ½ cup cornstarch
• 1 cup all-purpose flour
• ½ cup cold beer
• ½ cup carbonated water
• Kosher salt and pepper

Heat a large deep pot over medium high heat with 4 inches of oil until it reaches 375 degrees on a thermometer.

While oil heats, add the olives, mayonnaise, garlic and lemon juice into a blender or food processor and puree until smooth.

Cut the zucchini into sticks that measure 3 inches long and ¾ inch wide and remove the seeds.In a large mixing bowl, whisk the flour with the cold beer, add carbonated water or seltzer, salt and pepper and whisk until smooth.

In a separate shallow dish, add the cornstarch. Toss zucchini sticks in the cornstarch and transfer to a colander, shaking off the excess cornstarch. Working in batches, dip the zucchini sticks in wet batter, letting the excess drip off. Fry until golden brown and crisp, about 3 minutes. Drain on paper towels and sprinkle with salt. Serve immediately with olive aioli.

Donuts, Donuts, Donuts
Executive Chef Jennifer Day

Dessert has always had a special place in landmark celebrations, but for weddings, the dessert is the big finale. In recent years, brides have gone for elaborate or formal desserts like petits fours with ornate icing or a rainbow of Parisian macaron, but recently we’re seeing donuts become more and more popular. They are a crowd-pleaser (who doesn’t love a donut?), but also far more casual and easy to eat for the youngest of wedding guests.

A Strong Sense of Place
Director of Catering Sales Jessica Powers Gilman
We’re seeing a shift away from elaborate tenting or draping and instead brides are selecting venues that come with a strong sense of place already “built-in” with the location’s backdrop coming to the fore. Rather than creating an ambiance from scratch with complicated additions, planners are choosing venues with strong geographical markers: beautiful mountain vistas, city skyline views, or even landmarks like museums.

Color Comeback
Jessica Gilman
One thing I’m really excited about is the incorporation of more color! We’ve had a few years where off-white, blush tones, and dove greys ruled with lots of monochromatic décor, but now weddings are getting a splash of color again. Both Jenn and I are loving this look when its incorporated into the table set: colored stemware, unique napkins, and a rainbow of florals on the tables. It makes the room pop, the food look great, and makes the space more fun. 
 

Tuna Tartare with Whipped Avocado and Micro Greens

• 12 oz sushi grade tuna, cut into ¼ inch cubes
• 2 jalapenos, seeded, deveined and minced
• 2 medium shallots, minced
• 1/4 - 1/3 cup extra virgin olive oil
• 2 lemons, zested and juiced
• Kosher salt and black pepper
• 2 avocados, peeled and pitted
• ½ cup micro cilantro
• Wonton Chips or tortilla chips

In a medium bowl, combine tuna, jalapenos, shallots and olive oil, mixing gently. Add the lemon zest to the mixture and season with salt and pepper. In a food processor, add avocado and lemon juice and whip until smooth. Season with salt and pepper.

In a chilled bowl, place a ring mold in the middle and add tuna. Place avocado whip on top and remove ring mold. Add cilantro on top of avocado and serve with wonton chips.