It is important to us here at UBB to include culinary creations in our editorial shoots because they have so much to do with real life wedding experience. A chunk of budget is typically spent on feeding your guests and therefor great advice and exposure to options is necessary. We are always interested in facilitating any assistance to you planning brides we can. This time around we focus on winter cocktail hour options. As you might imagine, the St Regis
creates culinary works of art that stem from top chefs who have much to offer in way of creativity. Mara with Events by LMG
shares with us the details surrounding these delectable delights and the secrets behind a successful cocktail hour, including signature drinks!
A signature cocktail (or non-alcoholic “mocktail) is a great option for an additional guest experience element and design opportunity. Custom signage and personal names for the beverages serve as great conversation starters at the bar during cocktail hour. A lot of my couples focus too much on the “real recipes” and forget that a signature cocktail (or mocktail) can be made to your taste and called whatever you’d like. Many couples incorporate their last names or other personal details when selecting names for their signature beverages. In the winter months, don’t forget hot beverages – guests love a hot toddy or cocoa as the night winds down. It’s never too late in the night to bring out another guest surprise.
If you’ve decided on a signature cocktail and would like to do a non-alcoholic “mocktail” version of the same drink, make sure you work with your bartenders to come up with a different garnish for the mocktail version so the two drinks are very easily distinguishable – that’s not a mixup a guest will enjoy.
What would a cocktail hour be without a few prelim to dinner hors d’oeuvres? St Regis provided us with 3 delicious and delightful appetizers to accompany our cocktail hour, all presented in the high style St Regis is synonymous with!
How could anyone not feel lavish taking one of these silver spoons full of Niman Pork Belly, Apple Cider Gastrique?! Glamour and convenience in one display!
Additionally, the chef provided us market beets, local honey and goat cheese, with a Wasabi adornment and some cozy winter Demitasse of Lobster soup, Creme Fraiche, and basil oil.
A successful cocktail hour is generated by good presentation coupled with quality and deliciousness! It can be simple and still be very expressive and you should always consider your venue’s environment along with your theme and season when choosing cocktails and hors d’oeuvres. To finish off today’s cocktail hour post, Chip the chef at St Regis
, shares with some insight:
Here at the St Regis we have the privilege of sourcing not just the best ingredients from the best farmers and ranchers…but we have the most passionate chefs preparing the food. While we have established a great report with our suppliers we continue to create great relationships with our guests and staff members creating a challenging atmosphere with superior results.