Welcome to the ins and outs of a variety of reception styles—right down to the menu. Here, wedding planner assembles all the elements for a delightful brunch reception.
Why have a brunch reception?
There are many reasons to consider celebrating your nuptials with a brunch. First, it can be a more economical alternative to a later meal—yet one that doesn’t trumpet your frugality. Hotels, restaurants and catering halls charge less for a daytime meal than an evening one, including space-rental fees. Also, it’s not necessary to serve alcohol at brunch—most people are not quite up to imbibing when they’ve barely gotten out of bed—and this can save you a bundle. Meanwhile, the food you’ll be serving is yummy and comforting—a leisurely breakfast is such a decadent luxury in this day and age. Décor needn’t be elaborate at this late-morning event.
The very idea of a brunch connotes informality. Lovers-of-all-things-relaxed will appreciate the fact that this party doesn’t require layers of chiffon tablecloths, tubfuls of Casablanca lilies or hours of conga lines. Guests not only don’t expect to dance this early in the day—they are probably too sleepy to even think about it. Background music provided by a pianist, bluegrass trio, or even a well-chosen selection of jazz CDs is enough to put everyone in the mood.
Of course, the best reason of all for a brunch reception is that your guests will love it!
What is a brunch reception?
Convivial and informal, a wedding brunch is celebrated by a late breakfast or early lunch. A brunch is best suited for a wedding of not more than 100 guests—otherwise it’s hard to keep it feeling relaxed. While there are no definitive rules, a brunch usually starts between 11 a.m. and noon. (Keep in mind, your ceremony would need to be held about an hour before.) Announce that it’s a brunch on your invitation. Guests will realize they are being invited to a cool and casual wedding—no formal dress required and no etiquette police in attendance.
The place
You could host a brunch anywhere, of course, but there are certain venues that seem most harmonious with the hour: a hotel or banquet space with plenty of windows and light. A fireplace is heavenly in the winter; garden views are great in warmer months. Find a space that looks cheerful in the daytime. The site itself should feel informal, cozy and welcoming—couches and overstuffed armchairs are big plusses. Go with a light color palette, and less formal materials like burlaps and cottons. The best brunches have the feel of being in someone’s home.
The big picture
INVITATIONS
Starting with your invitations, keep the feeling light, unfussy and simple, but not boring! I chose a group of handmade cards from Studio Daedre (888/454-5317). The design of a vibrant bouquet of flowers worked well for the menu, invitation and place cards; the center of the flowers are embedded with silver glitter, adding a bit of glitz without too much glam for a daytime wedding.
Glorie Austern of the Calligraphy Company, Secaucus, NJ, hand-lettered the pieces in matching violet ink. Keep your stationery choices for this party simple, otherwise your invitation might be incongruous with the mood you are creating. Work with your printer to find bright colors and less formal typefaces that convey the spirit of the day.
TABLE SETTINGS
For the table setting, hammock-stripe place mats and a table runner from TAG (800/621- 8350) placed over a wooden table proclaim this a sunny, informal party. The lush-yet- understated centerpiece was created by Jen Stone of Stonekelly Events and Florals, New York City. It’s a wonderful combination of full blossoms emerging from a glass- encased still life of floating limes.
The table is set with crisp white china and wooden-handle cutlery from Tri Serve Party Rental, New York City. I completed the look with playful crayon-color ball candles from TAG. Everything works in concert for a table that’s pretty, festive and not at all imposing.
FAVORS
Charming scented favors—miniature apple and pear candles—can be presented in beribboned boxes as take-home tokens of thanks.
The Menu
Brunch means hearty breakfast foods:: waffles, pancakes, hash browns, smoked salmon, and eggs Benedict. I’ve hosted brunches where the whole meal centered around caviar and crème fraîche omelettes. You can also use fruits and veggies in abundance, for a healthy, light repast. Mmmm—but there are lots of other possibilities, too.
I called superstar chef David Burke (the quintessentially American chef for the quintessentially American meal) to help me create an out-of-the-ordinary food fantasy. Chef Burke, the VP of culinary development for the Smith & Wollensky Restaurant Group, created a meal that has a lot more spunk and elegance than breakfast, but is still light enough to keep your guests awake for the cake-cutting.
Before the meal I suggest a half hour for cocktails. It gives everyone time to shift moods after the emotions of the ceremony and before they sit down to eat. If you do decide to serve drinks, there are many that seem made for this hour of the day: the classic mimosa (champagne and orange juice) embellished with raspberry syrup; Ramos Gin Fizz; Bloody Marys and the like. For this reception, I created a cocktail (the Blushing Bride) as much for the visual appeal as for the flavor.
For the passed hors d’oeuvres I selected Gourmet Pops (available at GourmetPops.com and Les Chateaux de France, 516/239-6795), a new creation of David Burke’s: swanky, sophisticated ”lollipops” made of foie gras, goat cheese or smoked salmon. Each is only one bite, and they are the perfect palate teasers for the meal to follow.
As for the wedding cake, you certainly could go all out if you desire to, but brunch doesn’t call for an elaborate, flower-and-frosting-laden extravaganza. You might opt for homespun strawberry shortcake, a layered pound cake or a simple banana cake. I stayed the course here and asked the great retro-style Buttercup Bake Shop (212/350- 4144) to conjure a wedding cake in keeping with the day. The result was a buttery, rich, lemon Bundt cake garnished with sugared fruits—beautiful in its simplicity, and one that works well with fruit kebobs for dessert.
COCKTAIL
Blushing Bride
- 2 ounces pineapple juice
- 2 ounces orange juice
- 1 ounce vodka
- grenadine
PASSED HORS D'OEUVRES
Smoked Salmon Pops
Hudson Valley Foie Gras Pops
Goat Cheese Pops
FIRST COURSE
Chilled Shrimp and Asparagus with Gazpacho Vinaigrette
- 16 to 20 asparagus spears
- 8 to 12 shrimp
Gazpacho Vinaigrette
- 2 large tomatoes
- 1/4 cucumber (peeled, seeded and chopped)
- 1/2 clove garlic
- 3 tablespoons red-wine
- vinegar
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
MAIN COURSE
Veal Steak and Eggs with Zucchini/Crab Fritters and
Red Pepper Marmalade
Green Bean Salad, Shoe-String Potatoes
DESSERT
Strawberry and Mango Kebobs with Orange Mint Syrup
WEDDING CAKE
Buttercup Bake Shop Lemon Bundt
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