The $450-a-Head Dinner
The wedding dinner is often an afterthought, served somewhere between the “I do”s and dancing. Enter the Fairmont Copley Plaza’s recipe for the ultimate foodie reception.
1. HEAVEN ON A HALF SHELL
A cocktail-hour raw bar features shrimp cocktail, local oysters, and clams.
2. BON APPETIZER
A parade of passed hors d’oeuvres includes mini potato pancakes with crème fraîche, seared steak bites, and grilled lamb chops.
3. INTO THE WILD
The first course of braised red cabbage wrapped in smoked wild salmon comes with cucumber-radish slaw, paddlefish caviar, sprouts, and haricots verts.
4. A LOBSTER TALE
A salad of chilled local lobster, diced cucumber, and greens gets dressed in truffle vinaigrette and lobster oil.
5. BRING ON THE BEEF
The main dish: filet mignon with bacon-sherry vinaigrette and cardamom-dusted jumbo prawns.
6. HAPPY ENDING
A rich Grand Marnier–laced cake by Cakes to Remember has strawberry butter-cream inside and orange-blossom icing on top; a separate dessert bar completes the sugar rush.
7. BAR NONE
Generous libations include five hours of top shelf open bar, $100 bottles of cabernet and chardonnay, and Veuve Clicquot Brut Champagne .
8. A DIFFERENT CLOTH
There are no plain plates and napkins here—Rentals Unlimited supplies upgraded linens, flatware, and dishes.
Source URL: http://www.bostonmagazine.com/2008/11/the-450-a-head-dinner/