Wedding Stories

Weddings become one-of-a-kind when the couple infuses the ceremony and reception with personal flair. The details may be colorful and cultural, or original and organic. What matters most in wedding planning is that the celebration reflects the rituals, sounds, tastes and passions that have made the couple's life meaningful.

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June 5th, 2010

Great Performances Tells the Tale of a Green Wedding

As seen on www.privatereceptions.wordpress.com, Great Performances shares how we made a Brides dream of a "Green" Wedding come true! Equally dedicated to social responsibility as they were to saying "I do"!

Click here to read the story

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May, 2010

The Very First Wedding at Caramoor

My husband, Stuart Allyn, and I were married at Caramoor on August 28th, 1983. We live in Westchester County now, but at that time, we were Manhattan dwellers. Looking for a possible wedding site, we fell madly for Caramoor. The problem? There had never been a wedding there before!

Caramoor’s management agreed to meet with us and was intrigued by the wedding idea but understandably concerned about protection of the beautiful property. We had many friends, business associates, and a ton of family to consider. At Caramoor, there would be room for everyone, so we went for the big one! After hearing all of our plans Caramoor agreed to make our wedding an experiment.

My husband has a background in theatre and was/is a Broadway Sound Designer/Acoustician/A/V Designer. I am an actress, singer. In my long and fortunately busy career, I created the role of Sandy in Broadway’s original “Grease”. Stuart and I met while working on my TV show for children, "The Magic Garden.” Sherlock and Flapper, the two beloved puppets from our show (which became the most successful regional program in the history of children’s television) were in our wedding!

At that time, Caramoor was not as developed as it is now. We tented the tennis court in case it should rain. This had rarely been done, so we had to supervise the installation to be sure no harm would come to Caramoor's historic grounds.

On the big day, a busload of friends, our volunteer crew, arrived many hours early. We served breakfast in the orchard and proceeded with the decorating, laying out hundreds of chairs and blowing up gazillions of white balloons which soared from behind the hedge at the end of the wedding. We rented two film trailers to serve as nearby dressing rooms for us and our very large wedding party.

In the sweet green Caramoor morning, awakening birds were singing their hearts out. Paula guided the children (and puppets!) through the big Caramoor gate. Special guests in aisle seats raised bowers of birch branches, to which we had tied hundreds of streaming ribbons, to make a long canopy for the processional. Diana Gould's designers stuffed the Caramoor arbor with white blooms, making a lovely hoopa. We were married by a priest and a rabbi (it was not so easy to find clergy who would do this 27 years ago), with prayers in Hebrew for Stuart, Greek and Polish for me, and as many traditions involving challah, walking around the table, the exchange of Greek wedding crowns, breaking plates and glasses, etc. Our reception was a huge picnic, with individual lunches packed in baskets. Many of our guests sat on the grass, on large checkered table cloths, under the Caramoor trees.

We had a chocolate (Stuart's favorite) wedding cake, made to resemble the big Manhattan building we lived in. Today, Caramoor's professional staff is there to attend to every detail. The day was everything we had worked to create— elegant, fun, memorable- and we were able to include pretty much everyone in our lives.

After everyone was gone, Stuart and I stood there, hand in hand in that magical place, and just grinned at each other. We changed into our jeans and set to work, picking up the last of the garbage, stray baskets, etc. until we were satisfied that Caramoor would feel we had been worthy of their trust. A limo was waiting to drive us back into the city.

The good news is we are still happily married, our wedding is finally all paid for and nobody has ever forgotten it! Surely there were easier ways to have a wedding, but think of the fun we'd have missed. Best of all, we found we had begun Caramoor’s tradition of being a perfect place for a wedding.

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March 7, 2010

Brooklyn Bridal Show at BAM

By Shaun Roberts, Venue Manager at BAMcafe
Great Performances and BAM have formed a wonderful union over the last near decade, based on the principles of cutting edge creativity, devoted service to a dedicated patronage, and mutual admiration. It is only fitting that BAM and Great Performances (as their exclusive caterer) bring marriage to the forefront of event planning in the Lepercq Space.

It was after a series of summer weddings in 2009, that we began to fully appreciate the brilliance of Brooklyn-based wedding vendors. The problem was, even with so much booming around us, we lacked a comprehensive knowledge of our local vendors. We immediately opted to right our wrong by inviting all of the vendors at once to BAM and do a showcase. After some nervous laughter over the fact that we were actually toying with the notion of doing a (gulp) bridal show, we realized maybe we should try it. But we’d do it different. We knew we wanted to emphasize Brooklyn industry and creation, but if we were going to represent Brooklyn (and BAM) well, then we would have to take a different attitude towards wedding shows.

After some enthusiastic early participants jumped on board, we had more iniative to push forward. Edible Brooklyn supplied us with the beautiful graphic and the save the date in their winter edition, and we were on our way. Boasting with optimistic pride that our participation would range in the number of 35 vendors, we met that and then some, moving all the way to 46 vendors.

The day of the Brooklyn Bridal Show was simply the first GORGEOUS day of the year! I was optimistic that attendance would be good, but at the same time nervous that people would rather be outside and basking in the sun. But lo-and-behold, 315 excited attendees (a majority of them actual soon-to-be-brides) came through our doors, and with champagne in hand, met with our vendors.

The room had the relaxed, comfortable vibe of a lazy Sunday afternoon. There was nothing intimidating about seeing 46 vendors in the span of an hour or so. The five 20-foot tall windows of the BAM ballroom flooded all the brilliant light from outside onto us inside, keeping us not too removed from the beautiful weather. And though it was business inside, the room deceptively felt like a group of friends getting together. Jillian Events Design teamed up with the ever-cool representatives of Love, Jenna and Blossom and Branch to create a front showpiece that stopped people at the door. They created a split table of two different inspired looks of summery wedding fun, just the right spirited look for such a sunny day. Further into the room, a chuppah was set by the lovely ladies of Fleurs Bella, annual supporters of BAM programming. And, if you listened closely, above the buzz in the room, you could hear the classical interpretations of The Beatles, Zeppelin, and the total romance of Ozzy Osbourne, played by Two Dudes Playing Your Wedding. And on the half hour interval, they were interjected with the smooth DJ grooves of our own in-house DJ Idlemind. The room really reflected the creativity of each of the vendors, and i would be remiss not to thank them all for their contribution to the beauty of the room (to see a full list of vendors, please check www.greatperformances.com/brooklynbride).

Downstairs, guests learned financial and creative insider tips from Sarah Brysk Cohen of Blossom and Branch on “How to Make an Impression without Breaking the Bank,” Kelly Guenther’s “Insider’s Guide to Finding the Perfect Photographer,” and Amanda Diamondstein-Cieplinksa from Stellina Events’ “How to create your wedding vision” as well as timeless advice from Lauren Matthews of Brides Magazine with “Bridal Etiquette” and Anne Chertoff, Editor-in-Chief of AisleDash.com with “From I Will to I Do”. The lobby was transformed into a vision in pink and lavender sateen, with tall arches above washed in the same romantic hues. At the cocktail bar, guests were offered specialty cocktails - the Black Cherry Cosmo and the spicy Jalapeno Margarita, as well as some signature favs at BAM weddings.

Overall, everyone seemed very pleased with this new(er) appreciation of Brooklyn weddings and the importance of looking in our own backyard for what might be growing, and then of course, inviting our neighbors to come by and take a look!

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September 2009
Our two favorite performing arts venues set the stage for memorable weddings. Read on as our events planners take us behind the scenes at BAM and Frederick P. Rose Hall, Home of Jazz at Lincoln Center.

BAMcafe
September 12, 2009

By Shaun Roberts, Venue Manager at BAMcafe
I have to admit, I might have been more excited about this wedding than the couple was. Last Saturday evening, one of the coolest weddings in my opinion, happened at BAM. In one night, the lobby was buzzing (roaring) with a trio of events: the wedding with the gregarious couple's devoted entourage, pre-production of Vh1 Divas and Paula Adbul, and a Robert Redford film restrospective featuring Robert Redford himself. The bridal couple was in great spirits, being able to share their night with such notable names and moments in BAM's history.

Once they arrived upstairs, however, all that was shut out and we began the wedding ceremony. As soon as the I do's were done, we began the evening of passed Hors d'Oeuvres, Southern cocktails of Bullit Bourbon and Blenheims and live music from one of their favorite bands, and mine too, Vampire Weekend. The band happens to be personal friends with the couple and offered up what would be a wedding gift hard to compare.

Having this group of friends and family that they collected, the band, even Robert Redford and Paula Abdul (had they shown up), is what is so great about this couple: people can't help but fall in love with them. Even one of their close mutual friends became an officiant just so that he could oversee the wedding. They became fast friends with all at BAM that worked with them towards creating this amazing event: the production crew, the general management team, and me, the caterer.

The key ingredient for this event, when it came to deciding a menu, was fun, sociable, and fresh. It was very easy with this couple: taking their input, we made selections of Roasted Asparagus Crepe with Herb Hollandaise, Katchkie Farm Tomatoes and Ricotta Cheese with Basil Oil, Wild Mushroom Risotto Cake with Truffle Honey Drizzle, and Red Wine Braised Beef Short Rib, among others. Have a standing ceremony, fun cocktails, and a light and breezy menu kept the people moving and socializing, from the tear-jerking ceremony all the way through the quite impromtu game of limbo with table linens (but no need to digress there).

The best part about the wedding though was that so many of their friends were surprised that we do weddings at BAM. I couldn't help but tell them that, yes, we do weddings at BAM, but most importantly, as anyone could see that night, we'll do your wedding at BAM, as you want it done, no matter how conventional or unconventional the plan.

MENU

Six Selections of Butlered Items

Tomatoes and ricotta cheese

Wild Mushroom Risotto Cake with Truffle Honey Drizzle

Roasted Asparagus Crepe with Herb Hollandaise

Jumbo Lump Crab Cakes with a Spicy Remoulade

Cumin Dusted Herb Grilled Shrimp Skewers Red Onion and Honey Relish

Red Wine Braised Beef Short Rib

 

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Frederick P. Rose Hall, Home of Jazz at Lincoln Center
September 15, 2009

By Jill Cole, Event Director at Jazz at Lincoln Center
Jazz at Lincoln Center is a transformative setting for any event with its brilliant city views and dramatic space. Corporate, Non-Profit, and Entertainment alike. But probably the most magical event is the Wedding. Not only because it signifies two lives coming together, but because weddings create lifelong memories.

The couple chose Jazz at Lincoln Center for their wedding reception on September 15th, and the venue created a gorgeous backdrop for an enchanted evening. The bride and groom were trained ballroom dancers who waltzed across the floor throughout the evening. Many of their guests were experienced dancers too, and the room came alive with their movement as though it were choreographed for a musical. It was evident that the couple loved the performing arts and delighted in having their reception at one of the most notable performing arts venues in NY.

One guest actually said she felt "as if we had been transported into a higher, more elegant and magical space than we had certainly been in while riding the taxi across town." Magical indeed!

Event Design and Planning: Leslie Price, In Any Event
Photo credit: Gustavo Campos

MENU

First Course Trio
Smoked Cod and Potato Cake
with Roasted Red Pepper Coulis, Truffled Mizuna and American Caviar

Roasted Beet Salad, Goat Cheese and Cauliflower Puree
served with Katchkie Farm Mezze Greens, and Apple Cider Vinaigrette

Duck Confit Roulade with Pickled Blackberries
served with Red Watercress, and Mustard Vinaigrette

Entree
Coffee Dusted Filet Mignon with Sour Cherry Quinoa,
Sauteed Katchkie Farm Greens, and Roasted Citrus Demi

Alternating Desserts:
Chocolate Mousse Inebriation
with Orange Curd, Candied Grapes, and Chocolate Sauce

Caramelized Apple Dome
with Vanilla Ice Cream, Apple Tuille, and Butterscotch Sauce

Signature Drink
Peach Bellini

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May 2009

Wave Hill is the setting for two unique weddings, planned and catered by the Great Performances' sales and culinary team. Photography by Radhika Chalasani.

A Green Wedding: Jacquie Berger and Michael Warner

THE VISION:

Jacquie and Michael are passionate about environmental conservation. They dedicate their day-to-day eating and living habits to it, and, more so, their professions. Michael is working on a green renovation of a 100+ year-old brownstone, and Jacquie is the Executive Director of Just Food, a New York City-based nonprofit organization dedicated to supporting both urban and rural sustainable food producers.

Planning a wedding that supports sustainable agriculture was essential for the bride and groom. Their top priority was the food, and Great Performances proved to be an ideal match, creating a 100-Mile Menu with ingredients sourced from local farms.

For floral design, the couple selected Mischief Bouquets, a local flower farmer & florist that produces beautiful flowers without the use of herbicides and artificial fertilizers.

Equally dedicated to social responsibility as they are to conservation, Jacquie and Michael sought wedding bands that were produced without exploitive labor, and the bride chose a wedding dress from The Bridal Garden - a nonprofit boutique that donates proceeds of their sales to educational initiatives for NYC children.

The couple's wedding day was elegant and romantic, proving that style and core values can beautifully coexist.

Radhika Chalasani/Radhika Photography
http://www.radhikaphotography.com

THE MENU:
Specialty Beverage
Passion Fruit Lemonade
Hors d'Oeuvres
Chicken Sesame with Spicy Peanut Sauce
Single Wonton Stacks with Tuna and Ginger
Red Tomato Gazpacho Sips
Seared Hudson Valley Apple Tart Tatin with Aged Goat Cheese
Station
Artisanal Cheeses from Local Cheese Makers
Assorted Seasonal Vegetables
Whipped Artichoke and Parmesan Dip
First Course
Katchkie Farms Organic Greens Salad with New York State Goat Cheese
Citrus Vinaigrette, New York State Goat Cheese and Roasted Baby Beets
Edible Flowers

Entree
Wild Striped Bass
Hudson Valley Sweet Corn Brulee, Sauteed Spinach,
and Katchkie Farm Tomato Beurre Blanc
Dessert
Assorted Cupcakes
Cookies, Petit Fours, and Truffles
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A Hindu Wedding: Poonam Khanna and Paul Bastin 
THE VISION:

For Poonam and Paul, a vedic marriage ceremony (Vivaha Karma) was essential for their Hindu wedding. Clothed in vibrant fabrics reflecting the rich colors of India, the couple stood barefoot with painted hands and feet under an illuminated outdoor wedding canopy for their traditional ceremony.

A Hindu wedding is filled with prayers and invocations of godly spirits that ask for protection and peace. Alongside these prayers are rituals between the bride and groom, such as Mangalashtaka, an exchange of garlands communicating mutual respect, and Kanyadanam, which includes the tying of the couple's garments together to symbolize an indestructible union.

The most important aspect of the ceremony is the Saptapadi wherein the bride and groom take 7 steps together around a fire to represent their 7 vows. Each ritual is as colorfully beautiful as it is culturally significant. For the reception, the party moved inside, and Poonam changed into a contemporary dress to ready herself for a night of feasting and dancing.

Radhika Chalasani/Radhika Photography
http://www.radhikaphotography.com

THE MENU: 
Beverages
Kashimiry Kawa Chai
Green Tea with Crushed Almonds
Mango and Ginger Iced Tea
Hors d'Oeuvres
Grilled Black Mission Figs wrapped in Duck Prosciutto
Cardamom-Pistachio Sauce
Rare-Seared Tuna on a lotus root crisp
Mango and Pickled Red Onion Salsa
First Course
Warm Goat Cheese and Potato Terrine
Microgreens Bouquet Drizzled with White Truffle Oil
Entree
Oven Poached Halibut with Madras Curry Fumet
Fresh Tomato Marmalade, Coriander Oil, and Basmati Rice 
With Cashews and Scallions
Three Pepper-Crusted Filet of Beef
Gruyere Mashed Potatoes
Sautee of Winter Squash Cognac Sauce

Dessert
Petit Fours and Chocolate Truffles
Wedding Cake

Caramoor: Manju and Andrew Curry

 

Caramoor is a magical place where time seems to stand still and the world fades away. It is for this reason that we felt Caramoor was the perfect place for our Wedding.

Given that we each come from very different cultures, we were looking for a place that would allow us to create a setting that reflected our tastes while honoring our backgrounds. The natural beauty of Caramoor provided a spectacular canvas and the memories we and our friends and family hold from that day are truly dear.

It is a very special feeling to go back to such a beautiful spot from time to time and know that you started your journey together there.

- Manju and Andrew Curry

 

MENU:

Hors d’Ouevres

Lemongrass Chicken Summer Rolls
Wrapped in Rice Paper
Sauce Coconut Lime
Spiced Lamb Kebab on Rosemary Skewers
With Chutney Dipping Sauce
Cauliflower Soup Shots with Shaved Black Truffle

Specialty Cocktail

Gulab Sharbat Specialty Drink
Rose Petals, Cardamom Seeds, Sugar, Lemon, and Pomegranate Juice

First Course

Slow Braised Lamb
Creamy Polenta with Tomato Relish
and Katchkie Farm Micro Greens

Entrée

Oven Poached Black Cod with a Madras Curry Fumet
Fresh Tomato Marmalade, Coriander Oil,
Basmati Rice with Cashews
and Scallions

Dessert

Raspberry Linzer Tart
Mini Apple Strudel with Cinnamon Whipped Cream
Sachertorte Layered Chocolate Cake
Miniature Praline Profiteroles
Chocolate Chip Cookies
Pistachio, Yogurt and Cardamom Cake