By Stephanie March
By Dara Moskowitz Grumdahl
Presented By Surdyk's
Harvest Beer Festival
By Parties Editors
The Morning After
By Tad Simons
Arts Off The Cuff
by Arts & Nightlife Editors
By Allison Kaplan
ASID MN Showcase Home
By Edina Realty
Super Real Estate Agents
Super Mortgage Professionals
The FAM Editors
By Emily Howald Sefton
By Real Brides-to-Be
D'Amico Catering Opens New Wedding Venue
By: Jason Matheson | Posted: 06/09/2014
We’ve all been to a hundred weddings in our life. Or, if we're lucky, we’ve been to 12 really good ones. But, no matter the number, I don’t think anyone really comprehends how many little decisions go into making that day sparkle and shine. We have no idea until we plan our own wedding! Holy mother of Oprah! The decisions! Table runners, uplighting color, the direction of the tables, chair covers, timing the cake, etc. It’s beyond anything I could have imagined and I think we are actually streamlining A TON of stuff.
Now, here comes the “but.”
But, I must say, I have truly enjoyed the process of deciding on the food for the evening. Not only have I enjoyed it, but I’ve actually taken it pretty seriously. I saw an Oprah show once back in 1991, that surveyed guests at a wedding, as they walked out, about what they remember. I was shocked to find out that every single guest had no recollection of the centerpieces, decorations or even parts of the ceremony, but, everyone remembered the food—the good and the bad. That episode has never left me, so making the food a priority was a pretty easy decision and luckily for me, Collin shares the feeling.
One of the reasons we picked Graves 601 (or now with the impending sale of the hotel—Loews Minneapolis) was because we heard so many great things about the food. Folks kept telling me how special the menus are and how you don’t feel like it’s the typical, bland, convention-style food. And, boy were they right! Collin and I were blown away during our tasting. We landed on the chicken. Or, as I call it (quoting a line from Father of the Bride), the “chipper chicken.” We were going to splurge a bit more and offer beef, but . . . ummm . . . cow is expensive. Plus, we decided to spend those dollars in another area.
Collin and I decided to offer up a late menu while folks dance the night away. We’ll be serving up a chicken fingers and French fry bar around 9 p.m. So, goodbye beef, hello chicken fingers! We did, however, decide to “class it up” just a bit, by offering a fish and vegetarian choice as well. And, we’re not concerned, again, the chicken was to die for!
As for the cake, well, it’s a bit of a surprise for our guests. We have a great little trick up our sleeve for the cake. Or, I should say, we have created a great little “moment” that involves the cake and a certain movie that we love. Sadly, that’s all I can say. If you see me in Target or Starbucks, just ask me.
Kara is a communications manager at U.S. Bank. See her engagement story.
Taylor is a magazine editor at MSP Communications. See her engagement story.
Sales, Events & Ideas for Brides
Our editor's guide to 500+
wedding resources across the
Search the Guide
See the best in Twin Cities bridal voted by local brides and a panel of judges.
Get Your Free Copy!
Like MSP Weddings on Facebook
Follow MSPWeddings on Pinterest
Mpls.St.Paul Magazine | mspmag.com
© 2016 MSP Communications, Inc. All rights reserved
About Us | Contact Us | Media Kit | Pressroom | Subscriber Services
RSS Feeds | Site Map |