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"When Domenic and I met, we were both working in the commercial contracting business, and I was dropping off plans to his office in central Connecticut. Our families had been doing business together for many years, but we never met before that day. A few days later we went on our first date to a restaurant near his office. We both knew we were meant to be together after that night.
"The Friday before Valentine’s Day several years later, Domenic planned to make dinner for us at his house. When I walked in the door, there were candles all over the room and a note that led me to a huge red box. Just as I was about to open it, Domenic popped out of the box! He got down on one knee and asked me to marry him.
"We didn’t want a typical ballroom setting for our wedding reception. Remi Restaurant had the perfect space to hold our 230 guests: their glass-enclosed Garden Atrium. We loved that we would be able to occupy all three spaces, the Rialto Room, the large Garden Atrium, and the restaurant, Grand Canal, with its hand-painted Italian scenes on the walls.
"When we met with Rachel Lovaglio Canal, the director of special events at Remi Restaurant, we knew that everything was going to be top-of-the-line. From beginning to end, she made everything spectacular. Even with the finicky fall weather, Rachel assured us that even if it rained on our wedding day, our guests would be warm and dry.
"Giovanni Pinato, the executive chef at Remi, worked with us to create the most delicious food any of us have ever tasted. They even ordered special bottles of wine and champagne for our guests.
"On our wedding day the cocktail hour was held in the restaurant. Our guests enjoyed champagne and dined on grilled scallops wrapped in bacon, baby lamb chops, eggplant crostino, and saffron fontina risotto balls. We also had a raw bar and an antipasto station with a selection of cheeses and Italian meats.
"After the cocktail hour we headed to The Garden Atrium for dinner and dancing. The space was covered in leonides roses and white hydrangeas.
"Dinner included pumpkin ravioli and a choice of either roasted Chilean sea bass with oven-dried tomatoes, chicken picatta with broccoli rabe, or filet mignon with mashed potatoes and string beans. Each table had its own waiter and every one was fast and non-obtrusive. All our guests agreed that the food tasted amazing.
"Dessert was served in the Rialto Room. Among the many desserts created, our favorites included the tiramisu, the cannoli table, and the heart-shaped cookie river with biscotti, truffles, and chocolate-covered fruits. "The staff at Remi Restaurant helped us create one of the most special nights of our lives. We feel so fortunate that we were able to share this amazing day with everyone we love." |
