• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Digital Issues
  • Advertise
  • About Us
    • Privacy Policy
  • Contact Us
  • Events Calendar
  • Subscribe
  • Resource Guide
Catering Foodservice & Events Magazine

Catering, Foodservice & Events Magazine

The leading trade publication for food service and event professionals

  • Business Tips
  • Food Trends
    • Outdoor Cooking
    • Wine, Beer and Cocktails
  • Industry Leaders
  • Equipment
    • Serviceware
    • Tableware
  • Technology
  • Weddings
  • Videos
  • Events Coverage

Beachfront Vow Renewal

The ceremony took place on the beach underneath a chuppah.

Seaside elegance characterized this summer event by Mi Chicas Celebrations

By Sara Perez Webber

EVENT PLANNER:
Mi Chicas Celebrations

VENUE:
Lighthouse Point Park, New Haven, Conn.

EVENT DETAILS: Mother-and-daughter team Davii Mandel and Chany Kleinberger from Mi Chicas Celebrations in Spring Valley, N.Y., planned, designed and coordinated vendors for this June 2016 vow renewal. The ceremony took place outside on the beach underneath a chuppah, while the dinner and after-party took place inside the venue’s beach house—which features an old-fashioned carousel, built in 1916, that the guests could ride on.

In keeping with the light and breezy venue, Mi Chicas decorated with gauzy drapery, string lights, and a gray-and-white color scheme. Set-up took about eight hours (the chair-draping alone took two), and assembling the stunning chuppah by Monsey, N.Y.-based Quixotic Events (which also created the florals) proved to be challenging on the windy day. “It came tumbling down a couple of times before they could make it sturdy enough,” says Mandel.

Guests commented that the event was “delightfully out of the box, romantic and super fun,” says Mandel. “The carousel was a perfect touch of whimsical, and everyone had so much fun revisiting their childhood on it!”

The light and breezy décor included gauzy drapery and a gray-and-white color scheme.

MENU HIGHLIGHTS: Events by Tee, an upscale, kosher caterer based in Brooklyn, N.Y., catered the event, where guests were greeted with champagne with berries. After a salad course of poached pear fanned over spring mix salad with candied nuts and balsamic vinaigrette, guests dined on the main course—duet of tender Delmonico steak and baby grilled chicken garnished with frizzled Spanish onions, Yukon Gold hash, and white asparagus with minced garlic and olive oil. Dessert included the cake and a sorbet trio. The after-party featured such passed hors d’oeuvres as mini beef sliders, beef empanadas, lamb cigars, mini meat pizzas and fresh mango soup shooters.

THE BEST-LAID PLANS: “In order to save money on delivery, we volunteered to deliver the wedding cake ourselves,” says Mandel. “Never do that!” The vanilla cake with piña colada icing and chocolate fudge filling, ordered from Lil’ Miss Cakes, “partially fell apart on the long trip to New Haven, and needed some specialty work done on it to make it presentable,” says Mandel. With the help of flowers and a sharp knife, Mandel repaired the cake, “but it wasn’t as beautiful as it was when created.”

Have a good candidate for Event Spotlight? Send details to Catering’s editor, Sara Webber (sara@www.cateringmagazine.com).

Primary Sidebar

Digital issue & e-Newsletter

Search CFE-Magazine

More to See

To deliver the highest-quality product to customers, foodservice businesses need to invest in the proper equipment. Photo by Yukiko Kanada

Five Reasons You May Need Financing in 2022

Small business funding may be the key … [Read More...] about Five Reasons You May Need Financing in 2022

Bites & Bashes in Los Angeles recently served jjajangmyun, a Korean noodle dish, in mini to-go boxes during a wedding cocktail hour.

Small But Mighty

Packing tons of flavor in perfectly … [Read More...] about Small But Mighty

Keep a constant eye on social media and restaurant reviews, and take the time to respond to every review—especially if it’s negative.

How to Survive a Surge

With Omicron cases spiking nationwide, … [Read More...] about How to Survive a Surge

Tags

apps business business tips catering coaching cocktails COVID-19 creative foods creativity culinary Diane Kochilas drinks equipment events food safety food trends fundraising gala greek holiday ideas industry news insurance leasing local Mediterranean menu NACE online ordering operating costs outdoor outdoors packaging PBS people pizza recipes results social distancing software sustenance trends venues wedding weddings wine

Most read articles….

  • Success Stories – Ready for Their Close-Ups
  • Plant-Based Catering Is Blooming!
  • Make sure you understand the operating costs included in your commercial lease
  • Small But Mighty
  • Catering Magazine is now… Catering, Foodservice & Events
  • What Will Be Hot in 2020?
  • Weathering the Storm (Part 1)
  • Build Your Catering Business’s Online Presence
  • From Surplus to Sustenance
  • Shaking It Up
  • Outlook for 2022
  • Weathering the Storm (Part 2)
  • How to Organize Your Business Finances
  • Last But Not Least
  • Safe Set-Ups
  • THE STAYING POWER OF BBQ
  • Staying Safe
  • Getting Hitched Without a Hitch
  • Catering Outlook for 2021
  • Trends: Four Reasons to Consider a Virtual Kitchen

Footer

Copyright © 2022 Catering, Foodservice & Events/International Media Group Inc.